INGREDIENTS

INSTRUCTIONS

Yield: 6 Fluid Ounces (About 3/4 Cup)  Influenced by the Muslims from
India, as evidenced by the use of  fragrant spices.  Break the chilies
and shake out the seeds.  Soak the chilies in  boiling water for 10 to
15 minutes.  Heat the oil and fry the onions and garlic, over low heat,
until they  are soft and starting to turn brown. Add the shrimp paste
and fry for  a minute longer, crushing it in the oil with the back of a
spoon.  Remover from the heat and when cool, put it into the container
of an  electric blender with the soaked and drained chillies, lemon
grass  and galangal. Blend to a smooth paste, adding a little water, if
necessary, to facilitate blending.  In a dry pan, toast the coriander
seeds until brown, shaking the pan  or stirring frequently.  Turn out
and allow to cool while toasting  the cummin and fennel seeds slightly.
Pound all the seeds, in a  mortar and pestle, to a fine powder.  If
using ground coriander,  cummin and fennel, they may be combined and
dry-roasted in a small  pan, using low heat and stirring constantly to
ensure they do not  burn.  Roast until they are a rich brown colour and
have a fine  aromatic smell. Combine with the pureed ingredients and
add the  ground cinnamon, cardamon, nutmeg and cloves. Bottle and store
in the  refrigerator.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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