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Curry Paste

6 tb Coriander seed
1 ts Anise seed
1 ts Cloves
1 ts Cumin seed
1 ts Fenugreek seed
1 ts Black peppercorns
1 ts Toasted mustard seed
1 ts Turmeric
2 Cloves garlic; chopped
1 lg Onion; chopped
1/2 Congo (or habanero) pepper; seeds and stem removed, chopped
Water

Toast the spices in a dry skillet over medium heat until they release their aromas, about 3 minutes, taking care not to burn them. Transfer to a food processor and add the turmeric and remaining ingredients and process into a paste, adding water as needed. This paste will keep for about a week in the refrigerator. Yield: 1_1/2-2 cups.




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