*  Exported from  MasterCook  *

                      INDONESIAN CURRY SPICE PASTE

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2   c            Dried, toasted, flaked,
                       -unsweetened coconut
  2                    Onions, chopped
  4                    Cloves garlic, chopped
                       Peanut oil
  4       tb           Ground caraway seeds
 12                    Dried cayenne chiles, stems
                       -and seeds removed
  2       ts           Poppy seeds
    1/2   ts           Ground nutmeg
  1       t            Ground cloves
  4       ts           Ground tumeric
  8                    Anchovy fillets
                       Zest of 3 limes
  1                    3-inch piece peeled,
                       -fresh ginger, chopped
 10                    Macadamia nuts

 Info:  from December 1992 "Chile Pepper Spicy World
 Cuisine" magazine posted by Perry Lowell, Mar. '93

 This paste can be used as a marinade or rub for any
 meat, poultry, or fish, or as a base for a sauce.

 Place the coconut into a food processor and blend
 until the consistency of a paste.

 Saute the onion and garlic in 2 Tablespoons of the
 peanut oil.  Remove and add to the coconut.

 Add all the remaining ingredients to the coconut
 mixture and process, while slowly adding enough of the
 oil to form a paste.

 Heat Scale: Medium to Hot



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