Curry Paste Philippine Style / Almuwasahin Paste

A Complex Curry Taste
Good with Dumplings and Stir-Fries

Belachn Shrimp Paste

Belachan, Shrimp Paste

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
Almuwasahin Paste




Mixture 1:

Coriandere Seeds

Coriander Seeds

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

Mixture 2:
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


Lemongrass, spice from Southeast Asia


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.


Philippines - Jose Rizal


1 thought on “Curry Paste Philippine Style / Almuwasahin Paste

  1. Pingback: Philippine cuisine | Pacific Rim Gourmet

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