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“Homemade paste to go with Penang Curry.”
READY IN:
25mins
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the chilis in cold water for 5 minutes.
  2. Drain.
  3. In a dry skillet over low heat roast the fennel, coriander and mace.
  4. Place all ingredients in a food processor and whirl to a smooth paste, adding a few drops of water at a time to get desired consistency.

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