samedi 21 avril 2012

Intermède #10 : Massaman Curry Paste.


1/8 teaspoon of black peppercorns
1/8 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1/4 teaspoon cardamon
1/8 teaspoon salt
3-5 large sundried chillies, seeds removed and soaked in water for 10 minutes
1/4 teaspoon ginza (or ginger), scrape skin off and slice finely
1/2 tablespoon lemongrass, sliced finely
1/2 tablespoon garlic, peeled and chopped
1/2 tablespoon shallots, peeled and diced finely
1/4 tablespoon coriander root, chopped
1/8 teaspoon shrimp paste

1. Roast dry ingredients in a wok, no oil, on low heat. Stir until the fragrance has been released (usually 1 to 4 minutes process). Turn the heat as soon as you smell the fragrance of the herbs.
2. Place all of the dry roasted herbs in a mortar and pestle and pound until they reach a fine powder.
3. Add the ginza, lemongrass and coriander roots. Pound again until all ingredients are smooth.
4. Add the garlics, shallots, shrimp paste and sundried chillies. Pound again until smooth.

This recipe makes two tablespoons of paste which is enough to make two currys for two people. It may be stored up to two months by adding half a cup of soya bean oil and placing in an airtight jar in your pantry. Do not store in fridge.

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