Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Fresh red chilies 1/2 ts Ground cloves
-such as serranos 1 pn Ground nutmeg
-seeds and stems removed 1 lg Onion; chopped
1/4 c Vinegar 12 Garlic cloves; peeled
3 tb Cumin seeds 1 1" piece ginger; peeled
2 tb Black mustard seeds 1/2 c Olive or vegetable oil
1 ts Turmeric 3/4 c Cider vinegar
1 ts Black pepper 1 tb Sugar (opt)
1/2 ts Ground cinnamon Salt to taste
1/2 ts Cardamon seeds

Soak chilies in vinegar for 20 minutes. roast spices in a skillet for
about 1 minute, then plae them in a food processor or blender with
the onion, garlic, ginger, red chilies in vinegar, 1/8 cup of the
oil, cider vinegar, sugar (if using), and salt and puree to a smooth
paste.

Use this spice paste as a marinade for pork, chicken or meat. Makes
enough for 2 pounds of meat.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9
Submitted By DIANE LAZARUS On 03-15-95

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