Recipe#25124

Title: INDONESIAN CURRY SPICE PASTE

Soar

1/2   c            Dried, toasted, flaked,
                        -unsweetened coconut
   2                    Onions, chopped
   4                    Cloves garlic, chopped
                        Peanut oil
   4       tb           Ground caraway seeds
  12                    Dried cayenne chiles, stems
                        -and seeds removed
   2       ts           Poppy seeds
     1/2   ts           Ground nutmeg
   1       t            Ground cloves
   4       ts           Ground tumeric
   8                    Anchovy fillets
                        Zest of 3 limes
   1                    3-inch piece peeled,
                        -fresh ginger, chopped
  10                    Macadamia nuts
  Info:  from December 1992 "Chile Pepper Spicy World
  Cuisine" magazine posted by Perry Lowell, Mar. '93
  
  This paste can be used as a marinade or rub for any
  meat, poultry, or fish, or as a base for a sauce.
  
  Place the coconut into a food processor and blend
  until the consistency of a paste.
  
  Saute the onion and garlic in 2 Tablespoons of the
  peanut oil.  Remove and add to the coconut.
  
  Add all the remaining ingredients to the coconut
  mixture and process, while slowly adding enough of the
  oil to form a paste.
  
  Heat Scale: Medium to Hot