Mussaman Curry Paste

Ingredients

• 1 tbsp coriander seeds
• 1/2 tsp cardamon seeds
• 1 tsp cumin seeds
• 3cm piece cinnamon stick
• 3 whole cloves
• 1/2 tsp peppercorns
• 1/2 tsp grated fresh nutmeg
• 6 large dried chillies, seeded
• 3 tsp dried shrimp paste
• 1 tbsp chopped lemon grass
• 1 tbsp chopped coriander root
• 8 cloves of garlic
• 8 eschalots
• 5 thin slices fresh ginger
• 5 thin slices fresh galangal
• grated rind of 1/2 lime or 1 kaffir lime
• 1 1/4 tsp salt

Method

Step 1

Heat a small frying pan over medium heat.

Step 2

Add the coriander, cardamon, and cumin seeds with the cinnamon stick, cloves, and peppercorns; gently agitate until the spices are aromatic (about 1 min)

Step 3

Transfer the roasted spices to a mortar, add the nutmeg; grind to a fine powder and transfer to a small bowl

Step 4

Dry-roast the chillies in the pan until aromatic (about 1 min), then transfer to a mortar and grind finely then add to the other spices

Step 5

Dry-roast the shrimp paste until aromatic (about 45 seconds), remove from the heat

Step 6

In the mortar, grind the lemon grass, coriander root, garlic, eschalots, ginger, and galangal to a paste, Add the shrimp paste, lime rind, and salt; grind until well mixed

Step 7

Add the ground spices; grind to a smooth paste and refrigerate in an airtight storage container for up to 1 week