Recipe - Indonesian Curry Spice Paste

One half cup Dried, toasted, flaked,
unsweetened coconut
2 Onions, chopped
4 Cloves garlic, chopped
Peanut oil
4 tablespoon Ground caraway seeds
12 Dried cayenne chiles, stems
and seeds removed
2 teaspoon Poppy seeds
One half teaspoon Ground nutmeg
1 teaspoon Ground cloves
4 teaspoon Ground tumeric
8 Anchovy fillets
Zest of 3 limes
1 3inch piece peeled,
fresh ginger, chopped
10 Macadamia nuts

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini