Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dried, toasted, flaked, 1/2 ts Ground nutmeg
-unsweetened coconut 1 ts Ground cloves
2 Onions, chopped 4 ts Ground tumeric
4 Cloves garlic, chopped 8 Anchovy fillets
Peanut oil Zest of 3 limes
4 tb Ground caraway seeds 1 3-inch piece peeled,
12 Dried cayenne chiles, stems -fresh ginger, chopped
-and seeds removed 10 Macadamia nuts
2 ts Poppy seeds

Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine
posted by Perry Lowell, Mar. '93

This paste can be used as a marinade or rub for any meat, poultry, or
fish, or as a base for a sauce.

Place the coconut into a food processor and blend until the
consistency of a paste.

Saute the onion and garlic in 2 Tablespoons of the peanut oil.
Remove and add to the coconut.

Add all the remaining ingredients to the coconut mixture and process,
while slowly adding enough of the oil to form a paste.

Heat Scale: Medium to Hot

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