Curry paste for poultry and sea food
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Ground Coriander |
| 1 | tablespoon | Ground Caraway Seeds |
| 1 | teaspoon | Ground Tumeric |
| 1 | teaspoon | Ground Black Pepper |
| ¼ | teaspoon | Cayenne Pepper |
| ½ | teaspoon | Freshly Grated Nutmeg |
| 2 | tablespoons | Anchovy Paste |
| 2 | teaspoons | Vinegar |
Directions
Combine all of the dry ingredients. Add the anchovy paste and vinegar, blending well. Store in an airtight jar. From How To Make Good Curries by Helen Lawson
Submitted By IMRAN CHAUDHARY On 02-27-95
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