Ahira's Hangar

Curry Paste for Fish and Other Seafood
submitted by Prebe

1/2 tsp fenugreek
1 tsp coriander seeds
1/2 tsp cummin
1/2 dried chilli pepper (piri-piri, pinkie-tip sized strength 6-7)
4 cloves
1 tsp black pepper
1 tsp fennel seed
1 tsp nigella seed

All of the above ingredients must be whole and dried. Rost'n shake on a dry pan until aromas start to happen (no smoke though).

Poor onto cold plate to cool. Crush in mortar.

Mix with (in mortar):
2 tsp dried curryleaves
2 tsp of dried powdere turmeric

Add a tbsp of coarse salt to the mixture and grind to a powder in the mortar.

Add
the zest of half a lime-fruit
2 cloves of garlic (crushed)
2 tbsp of neutral cooking oil or ghee
the juice of the zested lime-fruit
Mix well with the pestil.

Keeps for weeks in the fridge. Watch for mold though.

Suggestion for use:
Use this paste for simmering with coconut milk, broth or even wine, and add the vegies of your choice and cook untill desire tendernes. At the last moment add the fish cut into mouthfull chunks. Raw crustaceans should be stirfried first, but clams (fresh ones of couse) would make a great last minute addition.

I used the above amount for a pound of fish, half a pound of prawns and half a pound of vegies. Made a mild yet tasty curry.