Malaysian curry paste




Yield: 1 Cup

Ingredients:

Instructions:

-for blending In a mortar or spice mill grind the coriander cumin and fennel seeds into a powder. Place the powder and all the remaining ingredients in a food processor or blender and puree to a fine paste. Store in the smallest possible screw-top glass jar and refrigerate. To prevent oxidation cover the paste with a thin layer of vegetable oil; it will keep for a couple of months. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 148







Web Standards & Support:

Link to and support eLook.org Powered by LoadedWeb Web Hosting
Valid XHTML 1.0! Valid CSS! eLook.org FireFox Extensions