10 md Dried Red Chillies OR
2 ts Chili Powder
2 tb Vegetable Oil
2 md Onions, Chopped
1 tb Chopped Garlic
1 ts Dried Shrimp Paste
2 ts Finely Chopped Lemon Grass
-OR
2 ts Lemon Zest
1 tb Galangal OR
2 ts Powdered Galangal
2 tb Coriander Seeds Or Ground
-Coriander
2 ts Cumin Seeds Or Ground Cumin
1 ts Fennel Seeds Or Ground
-Fennel
1 ts Ground Cinnamon
1/2 ts Ground Cardamom
1/2 ts Ground Nutmeg Or Mace
1/4 ts Ground Cloves

Yield: 6 Fluid Ounces (About 3/4 Cup)

Influenced by the Muslims from India, as evidenced by the use of fragrant
spices.

Break the chilies and shake out the seeds. Soak the chilies in boiling
water for 10 to 15 minutes.

Heat the oil and fry the onions and garlic, over low heat, until they are
soft and starting to turn brown. Add the shrimp paste and fry for a minute
longer, crushing it in the oil with the back of a spoon. Remover from the
heat and when cool, put it into the container of an electric blender with
the soaked and drained chillies, lemon grass and galangal. Blend to a
smooth paste, adding a little water, if necessary, to facilitate blending.

In a dry pan, toast the coriander seeds until brown, shaking the pan or
stirring frequently. Turn out and allow to cool while toasting the cummin
and fennel seeds slightly. Pound all the seeds, in a mortar and pestle, to
a fine powder. If using ground coriander, cummin and fennel, they may be
combined and dry-roasted in a small pan, using low heat and stirring
constantly to ensure they do not burn. Roast until they are a rich brown
colour and have a fine aromatic smell. Combine with the pureed ingredients
and add the ground cinnamon, cardamon, nutmeg and cloves. Bottle and store
in the refrigerator.