Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go. - Erma Bombeck
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Ingredients
4 stems lemon grass, chopped 4 medium red chilies 2 tsp fresh ginger, grated 4 shallots, chopped 4 cloves garlic, finely chopped 2 tablespoons coriander seeds or 2 teaspoons ground coriander 2 teaspoons cumin seeds or 1 teaspoon ground cumin 2 lemons or limes - zest and juice 2 teaspoons paprika |
Steps
- Cut chiles in half and remove seeds and spine. You may want to use gloves when doing this.
- Over medium heat, toast cumin and coriander seeds in a small skillet. Stir and toss frequently for 3 or 4 minutes then crush or grind with mortar and pestle or in blender.
- Combine chiles, spices and rest of ingredients in the food processor or blender to a coarse paste. Freezes well.
