Indonesian Curry Spice Paste Ingredients
1/2 cup dried, toasted, flaked, unsweetened, coconut
2 onions, chopped
4 cloves garlic, chopped
1 peanut oil
4 tbsp ground caraway seeds
12 dried cayenne chiles, stems and see, ds removed
2 tsp poppy seeds
1/2 tsp ground nutmeg
1 tsp ground cloves
4 tsp ground tumeric
8 anchovy fillets
1 zest of 3 limes
1 3-inch piece peeled, fresh ginger,, chopped
10 macadamia nuts
Indonesian Curry Spice Paste Directions
Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine
posted by Perry Lowell, Mar. '93
This paste can be used as a marinade or rub for any meat, poultry, or
fish, or as a base for a sauce.
Place the coconut into a food processor and blend until the
consistency of a paste.
Saute the onion and garlic in 2 Tablespoons of the peanut oil. Remove
and add to the coconut.
Add all the remaining ingredients to the coconut mixture and process,
while slowly adding enough of the oil to form a paste.
Heat Scale: Medium to Hot
Serves: 6
Indonesian Curry Spice Paste Recipe
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