Nonya curry paste

Nonya curry paste

By
From
East
Makes
310 g
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
1 tablespoon belacan (malaysian shrimp paste)
1 tablespoon coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons fennel seeds
10 dried red chillies, soaked in boiling water for 30 minutes, drained
4 candlenuts, coarsely chopped
4 garlic cloves, coarsely chopped
5 large red asian shallots, coarsely chopped
1 tablespoon chopped fresh turmeric
or 1 teaspoon ground turmeric
2 lemongrass stems, chopped, white part only

Method

  1. Wrap the belacan in foil. Heat a small, heavy-based frying pan over medium heat, add the wrapped belacan then dry-fry for 2 minutes on each side, or until fragrant. Cool and unwrap.
  2. Combine the coriander, cumin and fennel seeds in a small, heavy-based frying pan over medium–low heat and dry-fry, shaking the pan often, for 4 minutes or until the spices are fragrant. Cool. Transfer to an electric spice grinder and process to a coarse powder.
  3. Combine the ground spices in a food processor with the belacan and remaining ingredients and process until a smooth paste forms, adding a little water as necessary. Alternatively, use a mortar and pestle. The paste will keep in the refrigerator in an airtight container for up to 5 days. Freeze for up to 1 month.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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