Sauces - Randang spice paste

Randang spice paste

 Rick Stein - Far Eastern Odyssey (Pg 302)
02-Juni-24
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Ingredients:

  • 100g finely granted fresh coconut (One small coconut)
  • 8 dried red kashmiri chillies (6 bird eye chillies)
  • 6 medium-hot red chillied, seeded and coughly chopped (3 red chillies)
  • 2tbsp coriander seeds
  • 1tsp cumin seeds
  • 1tsp turmeric powder
  • 225g onions or shallots, roughly chopped (6 shallots)
  • 30g garlic, roughly chopped
  • 50g peeled galangal or ginger (ginger)

Method:

Heat a dry, heavy-based frying pan over a medium heat. Add the grated coconut and stir for a few minutes until it is richly golden.

Tip into food processor and leave to cool.

Meanwhile, put the chillies, corriander and cumin seeds into a spice grinder and grind to a fine powder.

Add this spice mix to the food processor with the rest of the spice paste, add 100ml water and blend to a smooth paste. (No water needed)