Recipe for Indonesian Curry Spice Paste

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
1/2 cup	Dried, toasted, flaked, unsweetened coconut
2 x	Onions, chopped
4 x	Cloves garlic, chopped
	Peanut oil
4 tbl	Ground caraway seeds
12 x	Dried cayenne chiles, stems and seeds removed
2 tsp	Poppy seeds
1/2 tsp	Ground nutmeg
1 tsp	Ground cloves
4 tsp	Ground tumeric
8 x	Anchovy fillets
	Zest of 3 limes
1 x	3-inch piece peeled, fresh ginger, chopped

Instructions:

Instructions: 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

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