Massaman Curry Paste

Process

1. Heat a heavy pan over medium-high heat
2. Add the unpeeled garlic and unpeeled shallot; toast, stirring occasionally, until the skins are blackened - approx 5 minutes. Remove from heat, allow to cool and then remove the skins and any part that is burnt
3. Roast the lemongrass core on medium 1-2 minutes
4. Turn the heat down to medium-low; add the whole spices and toast until fragrant then remove.
5. Add the toasted spices and cardamom to a spice grinder, grind to a powder
6.  Food process all ingredients together, until smooth; add the necessary amount of water to achieve the smooth paste.