Balinese Seafood Spice Paste Recipe

Balinese Seafood Spice Paste Recipe

(Bumbu Ikan)

450 g red chilies, halved, seeded and sliced

50 g garlic, peeled and sliced

225 g shallots, peeled and sliced

175 g turmeric, peeled and sliced

100 g ginger, peeled and sliced

125 g candlenuts

200 g tomatoes, halved and seeded

2 tablespoons coriander (cilantro) seeds, crushed

150 ml coconut or vegetable oil

2½ tablespoons tamarind pulp

3 salam leaves (Indonesian bay leaves)

2 stalks lemon grass, bruised

¾ tablespoon salt

250 ml water

Method:

Combine all ingredients except tamarind pulp, salam leaves, lemon grass, salt and water, in a stone mortar or blender (processor) and grind coarsely.  Transfer ground ingredients to a heavy saucepan, add remaining ingredients and simmer over medium heat for about 1 hour or until all the liquid has evaporated and paste is golden in color.  Leave to cool completely before using or storing.