A Complex Curry Taste
Good with Dumplings and Stir-Fries
his Filipino style Curry Paste is good with a lot of things, including Dumplings and stir-fry dishes, as well as blander presentations of Fish, Chicken and Shrimp. This recipe makes about half a cup and will keep up to a week in the refrigerator. One of the seasonings in Philippine cuisine, this version is adapted from a Curry Paste served by Jennifer Aranas in the former Rambutan Restaurant.
Curry Paste Philippine Style
1 tablespoon crushed Red Ppper
1½ teaspoons ground Coriander Seeds
1 teaspoon ground Cumin
1 teaspoon sweet Paprika
½ teaspoon freshly ground Black Pepper
1 teaspoon ground Turmeric
½ teaspoon ground Cloves
½ teaspoon ground Cinnamon
1 tablespoon chopped Cilantro leaves
2 tablespoons chopped Garlic
1 teaspoon finely grated Lime Zest
2 teaspoons chopped Lemongrass
½ teaspoon Salt
½ teaspoon Belachan or Shrimp Paste
Put the spices in Mixture 1 in a small skillet and toss over a low heat until the spices are fragrant. It takes about 30 seconds. Transfer to a plate to cool.
Put the ingredients of Mixture 2 in a mortar and pound and grind until a smooth mixture forms.
Add the toasted spices from Mixture 1, some Salt and the Shrimp Paste and combine well. Scrape out and store in a covered jar in the refrigerator.