Try this Malaysian Curry Paste recipe, or contribute your own.
Suggest a better descriptionIn a mortar or spice mill, grind the coriander, cumin, and fennel seeds into a powder. Place the powder and all the remaining ingredients in a food processor or blender and puree to a fine paste. Store in the smallest possible screw-top glass jar and refrigerate. To prevent oxidation, cover the paste with a thin layer of vegetable oil; it will keep for a couple of months. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 148 Recipes sent to me from Bill, wight@odc.net
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Serving Size: 1 Cup (406g) | ||
Recipe Makes: 1 | ||
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Calories: 321 | ||
Calories from Fat: 88 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 80.5mg | 3 % | |
Potassium 1638.9mg | 43 % | |
Total Carbohydrate 60.8g | 18 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 46.8g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 321
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