Prep 5 mins
Cook 10 mins
- 5 tablespoons coriander seeds
- 1 1⁄2 teaspoons white peppercorns
- 1 1⁄2 teaspoons cumin seeds
- 13 garlic cloves
- 26 candlenuts
- 7 stalks lemongrass
- 3 pieces coriander roots
- 1 1⁄2 tablespoons fennel seeds
- Dry roast the dry spices separately in a frying pan.
- When cool, grind them to a powder in a spice grinder.
- Finely chop the rest of the ingredients.
- Place in a food processor and process to a fine paste.
- Keeps for 2-3 weeks, refrigerated.