Seafood Spice Paste

Ingredients:

450g Large red chilies, seeded and sliced
50g Garlic, sliced
225g Shallots, peeled and sliced
175g Fresh tumeric, sliced
100g Ginger, sliced
125g Candlenuts
200g Medium sized tomato, halved and seeded
2 tbsp Coriander seeds crushed
2 tbsp terasi (dried shrimp paste), roasted
150ml Coconut oil
2 ½ tbsp Tamarind pulp
250ml Water
¾ tbsp Salt
3 Salam (local bay) leaves
2 stalks Lemon grass, bruised

Directions:

1. Combine all ingredients except tamarind pulp, salam leaves and lemon grass, salt and water in a stone mortar and grind coarsely
2. Place ground ingredients into a heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden colour
3. Cool before using.