12 dried red chilies such as piquins s, eeds and stems r
1 cup warm water
2 tbsp cumin seeds
1 tsp coriander seeds
1 tsp black peppercorns
1 tsp cloves
1 tsp ground cinnamon
1 tsp ground mace
1 tsp ground nutmeg
1 tsp ground cardamon
3 2 stalks lemongrass including the b, ulbs
1 2 piece fresh galangal (or ginger),, peeled
2 tsp salt
6 shallots, peeled finely chopped
1 tbsp shrimp paste
Directions
(Gaeng Mussaman - Thai)
Soak the chilies in the warm water for 20 minutes, then remove and
drain.
Meanwhile, roast the cumin, coriander, peppercorns and cloves in a dry
skillet for 2 minutes, then remove from the heat. Roast the cinnamon,
mace, nutmeg, and cardamon in the skillet for 1 minute, then remove
from the heat. Grind the cumin, coriander, peppercorns and cloves in
a spice mill and then combine them with the other roasted spices and
set aside.
In a food processor or blender, combine the drained chilies and the
roasted spices with all the remaining ingredients and puree into a
fine paste.
Transfer to a clean airtight jar and refrigerate for up to one month.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9
pg 116-117
Servings: 1 1/4 cups
Muslim Curry Paste Recipe brought to you by Recipe Ideas
Categories: Chili; Dessert; Fish; Fruit; Pie; Thai
The History of Recipes
It is possible to track the history of meal recipes back into distant history, at least as far into history as pharonic Egypt, and potentially, even further back. However, sadly, these early records were just primitive pictorial recipes for preparing food.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Progressing into The time of the romans 25BC a man called Apicius assembled a number of documents describing recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were divided into starters, main meal and desserts, something we still use today. Additionally, he describes how the cooks of Roman times were skilled in the use of many different aromatic flavors, including some familiar names like basil, fennel and dill. In the 15th century, the Crusaders brought back many foods, spices and herbs from the holy land, such as coriander, parsley, basil and rosemary. These new foods and spices was responsible for an eruption in recipe books, most of which still exist in academic collections. The introduction of television brought us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Muslim Curry Paste recipe.
