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Penang Curry Paste
By : Saroj KeringMethod
Pour boiling hot water over destalked, broken, chillies.
Cover and keep aside for 15-20 minutes.
Drain water of chillies, keep aside.
Dry grind peppercorns, cumin powder, star anise and coriander seeds in small multipurpose mixie.
Add soaked chillies, onions, garlic, ginger, grind again to a paste.
Add drain chilli water if required.
Add lemon grass, salt, lemon zest, blend again to a paste.
Empty into clean, sterile jar, with nonmetallic lid.
Heat and cool oil, pour over paste.
Stir gently with a wooden skewer, close lid.
Refrigerate and use as required.
Ingredients:
10 dry long red chillies
10 small onions or shallots, peeled, chopped
1/2 bulb garlic, flaked, peeled, crushed
4-5 sticks lemon grass, peeled, chopped
2" piece ginger, grated
12-15 white peppercorns
1 tsp. coriander seeds
1 tsp. lemon rind grated (use kaffir lime if available)
1-1/2 tsp. salt, or more to taste
1 tsp. oil
2 crushed star anise
1 tsp cumin seeds powder
1/2 cup boiling hot water
10 dry long red chillies
10 small onions or shallots, peeled, chopped
1/2 bulb garlic, flaked, peeled, crushed
4-5 sticks lemon grass, peeled, chopped
2" piece ginger, grated
12-15 white peppercorns
1 tsp. coriander seeds
1 tsp. lemon rind grated (use kaffir lime if available)
1-1/2 tsp. salt, or more to taste
1 tsp. oil
2 crushed star anise
1 tsp cumin seeds powder
1/2 cup boiling hot water
