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Indonesian Curry Spice Paste

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 ts Ground cloves
4 ts Ground tumeric
8 Anchovy fillets
Zest of 3 limes
1 3-inch piece peeled, fresh ginger, chopped
10 Macadamia nuts

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

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