Masaman Curry Paste the Editors of Publications International, Ltd.
This recipe is part of the recipe for Masaman Curry Beef
Makes about 1/2 cup
|6||tablespoons coarsely chopped fresh ginger|
|3||tablespoons coarsely chopped garlic (10 to 12 cloves)|
|2||tablespoons ground cumin|
|2||tablespoons ground mace or nutmeg|
|1||tablespoon packed brown sugar|
|2||teaspoons grated lemon peel|
|2||teaspoons ground cinnamon|
|2||to 4 teaspoons ground red pepper*|
|2||teaspoons black pepper|
|2||teaspoons anchovy paste or 1 minced anchovy fillet|
|1||teaspoon ground cloves|
*Use 2 teaspoons ground red pepper for mild paste and up to 4 teaspoons for very hot paste.
- Place all ingredients in food processor or blender; process until mixture forms dry paste.
Check out more recipes for Middle Eastern