Name: Indonesian Curry Spice Paste
Ingredients: 1/2 c Dried, toasted, flaked, unsweetened coconut; 2 Onions, chopped; 4 Cloves garlic, chopped; Peanut oil; 4 tb Ground caraway seeds; 12 Dried cayenne chiles, stems and seeds removed; 2 ts Poppy seeds; 1/2 ts Ground nutmeg; 1 ts Ground cloves; 4 ts Ground tumeric; 8 Anchovy fillets; Zest of 3 limes; 1 3-inch piece peeled, fresh ginger, chopped; 10 Macadamia nuts

The lesser innocent pleasures come because the greatest pleasure, God Himself, is in His rightful place. Innocent pleasures don’t pretend to save you or protect you. They don’t promise you meaning and identity in life. They don’t take life’s fragility, pain, frustration, disappointment, and uncertainty and wash them away. They are not the giver of every good and perfect gift; they are just the gifts you enjoy. They are innocent because they don’t pretend to be anything more.

David Powlison

CATEGORY	CUISINE	TAG	YIELD
Grains	Indo	Indonesian, Condiment, Hot	6	Servings

INGREDIENTS

1/2	c	Dried, toasted, flaked, unsweetened coconut
2		Onions, chopped
4		Cloves garlic, chopped
		Peanut oil
4	tb	Ground caraway seeds
12		Dried cayenne chiles, stems and seeds removed
2	ts	Poppy seeds
1/2	ts	Ground nutmeg
1	ts	Ground cloves
4	ts	Ground tumeric
8		Anchovy fillets
		Zest of 3 limes
1		3-inch piece peeled, fresh ginger, chopped
10		Macadamia nuts

INSTRUCTIONS

Info:  from December 1992 "Chile Pepper Spicy World Cuisine" magazine
posted by Perry Lowell, Mar. '93
This paste can be used as a marinade or rub for any meat, poultry, or fish,
or as a base for a sauce.
Place the coconut into a food processor and blend until the consistency of
a paste.
Saute the onion and garlic in 2 Tablespoons of the peanut oil. Remove and
add to the coconut.
Add all the remaining ingredients to the coconut mixture and process, while
slowly adding enough of the oil to form a paste.
Heat Scale: Medium to Hot
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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