Massaman Curry Paste

Process

1. Heat a heavy dry frying pan over medium-high heat.
2. Add the unpeeled shallots and garlic. Toast, turning occasionally, for about 5 minutes, until the skins are well blackened in places. Cool slightly, then peel and discard any genuinely burnt flesh.
3. Reduce to medium. Toast the lemongrass cores for 1–2 minutes, turning frequently, until fragrant and lightly coloured. Remove.
4. Reduce to medium-low. Add the cloves, cinnamon, coriander seeds, cumin seeds and peppercorns and toast for 1–2 minutes, stirring constantly, until strongly fragrant. Remove immediately.
5. Grind the toasted spices with the cardamom seeds to a fine powder.
6. Roughly chop the toasted shallots, garlic and lemongrass.
7. Add them to a food processor with the ground spices and all remaining paste ingredients except the water.
8. Process until finely broken down, scraping the bowl as necessary.
9. Gradually add the water, processing until you have a reasonably smooth, thick paste. Use only as much water as necessary.