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Curry Paste For Seafood
Algemeen
Bereidingstijd: 0-10 minuten
Maaltijdgang: / Sauzen/dressings
Soort keuken: Indiase keuken
Techniek:
Aantal personen:
Ingredienten:
6 large knoflooktenen
the lower 6 inches of 3 stalks of sereh, outer leaves discarded
and the stalks in plakjes
a 4-inch piece of fresh gemberwortel, peeled and chopped (about 6 TBS)
1/2 teaspoon kuncit
1 eetlepel fresh citroen sap
1 teaspoon zout
1 teaspoon vegetable olie if necessary
Voorbereiding:
Bereidingswijze:
Into a food processor with the motor running drop the knoflook, the sereh, and the gemberwortel, blending the mixture well, add the kuncit, the citroen sap, and the zout, and blend the mixture, adding the olie 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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