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Curry Paste for Poultry and Sea Food

1 tb Ground Coriander
1 tb Ground Caraway Seeds
1 ts Ground Tumeric
1 ts Ground Black Pepper
1/4 ts Cayenne Pepper
1/2 ts Freshly Grated Nutmeg
2 tb Anchovy Paste
2 ts Vinegar

Combine all of the dry ingredients. Add the anchovy paste and vinegar, blending well. Store in an airtight jar.

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