Indian Curry Paste For Seafood

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CATEGORY	CUISINE	TAG	YIELD
Vegetables	Indian	East/orient, Sauces	1	Batch

INGREDIENTS

6		Garlic cloves
3		Stalks lemongrass
4		Inch fresh gingerroot
		peeled and chopped
		about 6 TBS
1/2	t	Turmeric
1	T	Fresh lemon juice
1	t	Coarse salt
1	t	Vegetable oil

INSTRUCTIONS

Use the lower 6 inches of 3 stalks of lemongrass, outer leaves
discarded and the stalks sliced  Into a food processor with the motor
running drop the garlic, the  lemongrass, and the gingerroot, blending
the mixture well, add the  turmeric, the lemon juice, and the salt, and
blend the mixture,  adding the oil if necessary, until it forms a
paste, Transfer the  paste to a jar with a tight-fitting lid.  The
paste keeps, covered and chilled, for 2 weeks. Makes about 2/3  cup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 932 Calories From Fat: 255 Total Fat: 28.4g Cholesterol: 17mg Sodium: 4372.4mg Potassium: 52.3mg Carbohydrates: 115.9g Fiber: 25.8g Sugar: 19.1g Protein: 53.7g