Sunday, September 08, 2013

Curry Sauces and a Curry spice blend

Ethiopian Curry from the CIA

Grind these items for use in dishes with grains. Mix with things like: garlic, onion, ginger, fresh basil, oregano, butter and chicken stock.

Cinnamon 1-inch piece
Fenugreek seed 1 1/2 tsp.
Cumin seeds 1 tsp.
Cardamon seeds 1/2 tsp.
Tumeric, ground 1/4 tsp.
Nutmeg, ground 1/8 tsp.
Cloves, whole 1 each.

Curry Sauce

8 Onion, chop
1/3 c. Cumin, Tumeric, Coriander, Chili Powder
24 cloves of Garlic
1 whole Ginger, slice
2 pieces Lemongrass

Simmer 5-10 minutes, Add:
Zest of 3 Lemons
1 tsp. each Salt and Pepper

Simmer again 5+ minutes, adding water if needed.

Add 9 cans of coconut milk and boil on medium high heat.
Puree and strain.

Red Curry Paste
Makes 1 cup
Good for use in Asian cooking.

12 each Dried red chili peppers, approx. 2-3" each

1 New Mexico or California chili peppers. Stemmed and cut into several pieces.
1 Tbsp. Coriander seeds
1 tsp. Cumin seeds
1/2 tsp. white Peppecorn
4 Tbsp. Garlic, thinly sliced
3 Tbsp. Shallots, thinly sliced
2 Tbsp. Lemongrass, thinly sliced
1 Tbsp. Galangal, finely chopped
1 tsp. Lime zest- finely chopped, kaffir pref.,
1 Tbsp. Cilantro root, finely chopped
1 tsp. Thai shrimp paste
2 tsp. Paprika
1 tsp. Salt

1st, soak the chili peppers in hot water for about 15 minutes. Remove from water and set aside.
Next, in a small skillet combine coriander, cumin and peppercorns and toss over medium heat until fragrant, about 5 minutes, stirring frequently. Cool and grind into a fine powder.
Lastly, in a blender, put the rest of the ingredients and add the spice mixture. Puree until a smooth paste forms, about 3-5 minutes. Add 1/4 c. water to help the blending along.

Sourced from a restaurant called Marnee Thai.


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