Dried hot red chilies; such as piquins, seeds and stems removed
1
tb
Cayenne
2
tb
Paprika
1/2
ts
Ground ginger
1/4
ts
Ground allspice
1/4
ts
Ground nutmeg
1/4
ts
Ground cloves
3
tb
Dry red wine
3
tb
Vegetable oil
INSTRUCTIONS
Toast the cardamon, cumin, coriander, cinnamon, peppercorns, and fenugreek
seeds in a hot skillet, shaking constantly, for a couple of minutes, until
they start to toast and gain aroma. Grind to a fine powder.
Combine the onion, garlic, and « cup of the water in a food processor or
blender and puree until smooth. Add the roasted spice powder, chilies,
cayenne, paprika, ginger, allspice, nutmeg, and cloves, and continue to
blend. Slowly add the remaining « cup water, wine, and oil, and blend until
smooth.
Serve sparingly as a condiment with grilled beef and poultry or add to
soups and stews. Will keep for a couple of months, refrigerated.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 08,
1998
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