Indian Curry Paste For Seafood
6 large garlic cloves
3 stalks lemongrass
4 inch fresh gingerroot, peeled and chopped
1/2 teaspoon turmeric
1 tablespoon fresh lemon juice
1 teaspoon coarse salt
1 teaspoon vegetable oil
Use the lower 6 inches of 3 stalks of lemongrass, outer leaves discarded and the
stalks sliced Into a food processor with the motor running drop the garlic, the
lemongrass, and the gingerroot, blending the mixture well, add the turmeric, the
lemon juice, and the salt, and blend the mixture, adding the oil if necessary,
until it forms a paste, Transfer the paste to a jar with a tight-fitting lid.
The paste keeps, covered and chilled, for 2 weeks.
Makes about 2/3 cup.
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