Makes about 175 gr / 6 oz.
- 2.5 cm / 1 in piece fresh root ginger
- 4 shallots
- 4-6 garlic cloves
- 4 lemon grass stalks
- 4 fresh red chillies
- 20 ml coriander seeds
- 10 ml cumin seeds
- 10 ml hot paprika
- 1.5 ml ground tumeric
- 2.5 ml salt
- Grated rind and juice of 2 limes
- 15 ml vegetable oil
- Peel and chop the ginger, shallots and garlic.
- Peel and finely chop the lemon grass.
- Wearing rubber gloves, remove the stalks from the chillies, then cut them in half lengthwise.
- Scrape out the seeds and fleshy white ribs, then coarsely chop the flesh.
- Heat a small frying pan over a medium heat, then add the coriander and cumin seeds.
- Toss them in the pan until the spices turn a shade darker and emit a roasted aroma, allow to cool.
- Place all the ingrédients in a blender or food processor and process to make a coarse paste.
- Store in a screw-top jar for up to 1 month in the fridge and use as required.
BON APPETIT
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