Recipe by Jewelies

This is used in my Malay Braised Duck Curry.

Ingredients Nutrition


  1. Dry roast the dry spices separately in a frying pan.
  2. When cool, grind them to a powder in a spice grinder.
  3. Finely chop the rest of the ingredients.
  4. Place in a food processor and process to a fine paste.
  5. Keeps for 2-3 weeks, refrigerated.

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