n In a small saucepan heat coriander seeds until golden and fragrant, remove from
n Repeat above process with cumin seeds and peppercorns.
n In a blender process coriander, cumin and peppercorns until fine powder.
n Add paprika, turmeric, pre-cooked shrimp paste, chillies, shallots, garlic, lemon
grass, galangal, coriander roots and stems, lime rind and leaves.
n Process until smooth fine paste.
n Add a little oil or water during processing.
Notes: Store in an airtight container for 3 - 4 weeks in the refrigerator or freeze in small quantities for up to 6 months.
We gratefully acknowledge this contribution from Christina Kourea & Roberta Muir, Sydney Seafood School Manager, Sydney, New South Wales, Australia.