Spice Blends

Masala
2 t. ground coriander 2 t. ground ginger 2 t. tumeric 1 t. asafoetida 1 t. ground white pepper 1 t. ground fenugreek (methi) 1/2 t. paprika 1/2 t. ground cinnamon	1/2 t. cumin 1/2 t. ground cardamom 1/2 t. cyanne 1/4 t. ground celery seed 1/4 t. ground nutmeg 1/4 t. ground clove 1/4 t. ground mace
Use the freshest ingredents possable. I recomend buying them bulk at a co-op. Mix together and if possable, grind further with a mortar & pestle. Store in an air tight container. Makes about 1/2 cup.

Fajita Spice Mix
1 t. cornstarch 2 t. chili powder 1 t. salt 1 t. paprika 1 t. sugar	1 t. boullion (chicken) 1/2 t. onion powder 1/4 t. garlic powder 1/4 t. cayanne
Use the freshest ingredents possable. I recomend buying them bulk at a co-op. Mix together and store in an air tight container.

Masaman Curry with Beef
4 T vegetable oil 1c. julienned onions 3-4 T masaman curry paste 3.3lbs stewing beef in 1.5in chunks 4c. coconut milk	1lb potatoes, peeled, in 1.5in chunks 1c coarsly chopped peanuts 1/4c tamarind water 1-2 T sugar 3/5 T fish soy
fry onions in oil over medium heat until golden; remove from oil. fry curry paste over low heat 2 mins. add meat and coconut milk,simmer 25mins or until beef tender. add alremaining ingredients, cook over low heat until pototoes ready, about 20 mins.

Green Curry Paste
12 fresh green chilis 1.5 T chopped garlic 1.5 T fresh lemongrass (2T dried) 1 T chopped fresh galanga 1 T chopped fresh kaffir lime peel (or 2T dried)	1 Tchopped coriander root 1 t caraway seeds 1 t salt 1 t shrimp paste
good for fish, poultry, beef, and pork curries. soak dried ingredients until soft, blender or mortar/pestle until smooth. if using dry ingredients, can add soaking water. Make ~1/2c.

Traditional Masaman Curry Paste
12 dried red chili peppers, deseeded 2 T coriander seeds 2 t ground cumin 1 t ground nutmeg 1t ground mace seeds of 10 cardamoms 4 bay leaves	1 t ground cinnamon 1 t ground cloves 12 small cloves garlic 10 shallots, chopped (or red onion) 6-8 peppercorns 2 slices fresh galanga (4 dried) 2 stalks lemongrass (2 T powder)
basis for masaman beef curry; flavor is lighter than Indian version. soak dried ingredients until soft, blender or mortar/pestle until smooth. if using dry ingredients, can add soaking water. Makes ~1/3-1/2c.

Simple Masaman Curry Paste
12 dried red chili peppers, deseeded 2 T chopped garlic 1 T chopped lemongrass (2T dried) 1 T peanut oil 2 T chopped shallots	1 T sugar 1 T salt 3/4 t ground cumin 3/4 t ground cardamom
simplified version of above.

Panang Curry Paste
12 dried red chili peppers, deseeded 1/4c chopped shallots 1/4c chopped garlic 2T chopped lemongrass (3 T dried) 1 T chopped galanga (2 T dried) 1 T fresh kaffir lime peel (2 T dried) 1 t mace	1 t cardamom seeds (no pod) 1 t peppercorns, fresh ground 1 T fresh coriander root 2 t caraway seeds 2 t shrimp paste 1 t salt
use almost dry; good with beef, pork, chicken, fish. soak dried ingredients until soft, blender or mortar/pestle until smooth. if using dry ingredients, can add soaking water. Makes ~1c.

Red Curry Paste
12 dried red chili peppers 1 T chopped lemongrass (2 T dried) 1 T chopped galanga (2 T dried) 2 t coriander seeds 1 t caraway seeds	2 T chopped garlic 1 t shrimp paste 1 T fresh kaffir lime peel (2 T dried) 2 T chopped shallots
good with seafood, poultry, and beef, both in curries and dry sautees. soak dried ingredients until soft, blender or mortar/pestle until smooth. if using dry ingredients, can add soaking water.