The name of this curry paste is simply down to the fact that it is a mixture of curry influences from Indian to Malaysian. I literally placed ingredients in as I went along according to the taste of the paste as I made it, but I promise you, this is one delicious curry. It does seem like a lot of ingredients, but it really is only teaspoons of this and tablespoons of that, so any keen cook will probably have most of these ingredients in.
ingredients
- 1/2 onion
- 2 long green finger chillies (if you like it a little milder, just use one and without its seeds)
- Large handful of coriander leaves
- 3 garlic cloves
- 1tbsp minced ginger
- 1tsp cumin
- 1tsp ground coriander seed
- 1/2tsp ground black pepper
- 1tsp fish sauce
- 2tsp soy sauce
- A few drops of sesame oil
- Juice of 1/2 lime
- 2tsp runny honey
- 2tsp peanut butter
- 1/2tsp curry powder (mild or hot according to taste)
- 1tsp sunflower oil
- 1tsp fennel seeds
method
- Simply place everything into a food processor and blitz into a bitty paste. Place into a jar and store in the fridge for up to 3 days.
