Combine all ingredients, except oil and salam leaves, place in a food processor and grind coarsely. Heat vegetable oil in a heavy saucepan or wok until very hot. Add ground ingredients together with salam leaves and cook over medium heat for 5 minutes, stirring frequently, until marinade changes to a golden color. Set aside and cool before using. Keep refrigerated for 24 hours before using to maximize the flavor.
This recipe yields 1 cup.
Comments: This basic paste can be stored in a refrigerator for up to a week. However, it is always better to have pastes fresh before preparing a dish.
Yield: 1 cup
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