Muslim curry paste

makes 1 1/4 cups

12 small dried red chilies (deseeded)
1 cup warm water

1 tbsp coriander seeds
2 tbsp cumin

1 tsp whole black peppercorns
1 tsp whole cloves
1 tsp each: ground cinnamon, mace, nutmeg, cardamom

3 2-inch stalks lemongrass including the bulbs chopped
1 1-inch piece fresh galangal (or substitute ginger) peeled

6 shallots peeled and chopped

2 tsp salt

• soak chilies in warm water for 20 mins to soften, remove and drain
  
• roast coriander and cumin seeds, pepper, cloves for 2 mins ;
  
• roast cinnamon, mace, nutmeg, cardamom for 1 min
• dry all the above to a fine pweder
• combine roasted ground spices with all ingredients in a food processor and puree until you get a fine paste
• pour paste into airtight jar and refrigerate; it will keep in fridge for a month