Standard Indian Four Spice
1 tsp cumin
1 tsp chille
1 tsp ginger
1 tsp turmeric
This mix is a staple for many Indian recipes.
Curry satay marinated chicken
500g chicken (any cut)
3 garlic cloves, chopped
2 tsp fish sauce
2 tbsp curry powder (any sort, choose for taste)
1 tsp sugar
1 tsp salt
3 tbsp oil
1 tbsp cracked pepper
½ tsp ginger, diced
½ cup Chicken Stock
1 birdseye chilli
Combine all ingredients and allow to sit overnight.
Laksa Paste
½ tsp cumin, lightly fried
½ tsp cardomon pods, lightly fried
½ tsp turmeric
½ shrimp paste – wrap in foil and grill
4 chillies, chopped and seeded
4 shallots, roughly chopped
1 stalk lemongrass
2 tsp galangal or ginger
Grind all into a paste.
Masaman curry paste
1 tbsp coriander seeds
1 tsp cumin seeds
seeds from 4 cardamom pods
2 tsp black peppercorns
1 tbsp shrimp paste
15 dried red chillies
1 tsp nutmeg
½ tsp ground cloves
½ cup french shallots
2 stems lemon grass
6 cloves garlic
1 tbsp oil
Fry the coriander and cumin seeds in a dry pan for 3 minutes.
Grind the spices with the black peppercorns in a mortar and pestle.
Grind the spices, shrimp paste and chillies then add the remaining ingredients and work into a smooth paste.
Makes 1 cup.
Red curry paste
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
2 tsp dried shrimp paste
1 tsp ground nutmeg
12 fresh red chillies
1 cup shallots
2 tbsp oil
4 stems lemon grass
12 cloves garlic
2 tbsp coriander roots
2 tbsp coriander stems
6 kaffir lime leaves
2 tsp grated lime rind
2 tsp salt
2 tsp turmeric
1 tsp paprika
Fry the coriander and cumin seeds in a dry pan for 3 minutes.
Grind the seeds with the black peppercorns with a mortar and pestle.
Wrap the shrimp paste in a piece of foil and grill for 3 minutes, turning once. Grind the spices, shrimp paste and chillies then add the remaining ingredients and work into a smooth paste.
makes 1 cup.
Green Curry Paste
2 fresh green chillies
1 small onion
1 tsp ground coriander
1 lime, juice and rind
1 stalk lemon grass
2 cloves garlic
1 tsp soy sauce
1 tsp fresh cumin
1tsp fresh cardoman
1/4 cup fresh coriander, stalks & leaves
1 tbls grated fresh galangal or ginger
2 tbls oil (vegetable)
Blend all ingredients well in either a food processor or with a mortar and pestle.
