Super Hot Assam Curry Paste
This recipe is adapted from a recipe collected by England's "King of
Curries," Pat Chapman. Use it in place of commercial curry pastes or
powders.
1 dried Naga Bhut Jolokia pod, seeds removed, ground in a spice mill (wear
a mask to avoid inhaling the powder)
4 tablespoons ground coriander
4 teaspoons ***in
4 teaspoons garam masala (Indian spice mix; available in Asian
markets)
1 tablespoon turmeric
1-1/2 teaspoons ground fenugreek seeds
1-1/2 teaspoons ground fennel seeds
1-1/4 teaspoons powdered ginger
1-14 teaspoons yellow mustard
1 cup water
1/2 cup white vinegar
2/3 cup vegetable oil
Mix the ground spices together. Add the vinegar and water and mix into a
paste. Let stand for 15 minutes.
In a large pan, heat the oil. Add the paste (careful of the sputtering),
lower the heat, and stir-fry for 5 to 10 minutes.
As the liquid is reduced, the paste will begin to make a regular bubbling
noise (hard to describe, but it goes chup-chup-chup) if you don't stir,
and
it will splatter. This is your audible cue that it is ready.
You can tell if the spices are cooked by taking the pan off the stove. Let
stand for 3 to 4 minutes. If the oil 'floats' to the top, the spices are
cooked. If not, stir in a little more oil and repeat.
Bottle the paste in sterilized jars. Then heat up a little more oil and
'cap' off the paste by pouring in enough oil to cover. Seal the jars and
store. Properly cooked, it will last for months. If refrigerated,
indefinitely.
Yield: About 1 cup
Heat Scale: Extremely Hot
--
Nick. Sup****t severely wounded and disabled Veterans and their families!
I sup****t them at https://www.woundedwarriorproject.org/
Thank a Veteran and Sup****t Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~
____________________________________________________
rec.food.cuisine.jewish recipe archives
<http://www.cyber-kitchen.com/rfcj>
____________________________________________________
|
