Recipe - Masaman (Muslim) Curry Paste (Kruang Koeng Ma

10 md Dried Red Chillies OR
2 teaspoon Chili Powder
2 tablespoon Vegetable Oil
2 md Onions, Chopped
1 tablespoon Chopped Garlic
1 teaspoon Dried Shrimp Paste
2 teaspoon Finely Chopped Lemon Grass
OR
2 teaspoon Lemon Zest
1 tablespoon Galangal OR
2 teaspoon Powdered Galangal
2 tablespoon Coriander Seeds Or Ground
Coriander
2 teaspoon Cumin Seeds Or Ground Cumin
1 teaspoon Fennel Seeds Or Ground
Fennel
1 teaspoon Ground Cinnamon
One half teaspoon Ground Cardamom
One half teaspoon Ground Nutmeg Or Mace
One fourth teaspoon Ground Cloves

Yield: 6 Fluid Ounces (About Three fourths Cup)

Influenced by the Muslims from India, as evidenced by the use of fragrant
spices.

Break the chilies and shake out the seeds. Soak the chilies in boiling
water for 10 to 15 minutes.

Heat the oil and fry the onions and garlic, over low heat, until they are
soft and starting to turn brown. Add the shrimp paste and fry for a minute
longer, crushing it in the oil with the back of a spoon. Remover from the
heat and when cool, put it into the container of an electric blender with
the soaked and drained chillies, lemon grass and galangal. Blend to a
smooth paste, adding a little water, if necessary, to facilitate blending.

In a dry pan, toast the coriander seeds until brown, shaking the pan or
stirring frequently. Turn out and allow to cool while toasting the cummin
and fennel seeds slightly. Pound all the seeds, in a mortar and pestle, to
a fine powder. If using ground coriander, cummin and fennel, they may be
combined and dryroasted in a small pan, using low heat and stirring
constantly to ensure they do not burn. Roast until they are a rich brown
colour and have a fine aromatic smell. Combine with the pureed ingredients
and add the ground cinnamon, cardamon, nutmeg and cloves. Bottle and store
in the refrigerator.

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