Turmeric paste

Name: Turmeric paste
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 Glass (à approx. 200 ml content); 1 Vegetable Onion; 1 Garlic clove; 1 red chilli pepper; 1 rod/s Lemongrass; 30 g fresh turmeric; 2 TABLESPOONS Sesame Oil; 1 TEASPOON Coriander seeds; 100 ml Water; 1/2 TEASPOON Cumin; 7-10 Tbsp salt, pepper

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

Gently heated in slightly roasted sesame oil, the spice paste combines the best of fresh turmeric, garlic and exotic aromas

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 Glass (à approx. 200 ml content)
1 Vegetable Onion
1 Garlic clove
1 red chilli pepper
1 rod/s Lemongrass
30 g fresh turmeric
2 TABLESPOONS Sesame Oil
1 TEASPOON Coriander seeds
100 ml Water
1/2 TEASPOON Cumin
7-10 Tbsp salt, pepper

Directions

1
Peel 1 vegetable onion and 1 clove of garlic and chop both finely. Clean 1 red chilli pepper, cut lengthwise in half, remove seeds, wash and chop finely. Wash 1 stick of lemon grass, remove the top and outer leaves, chop the rest. Peel 30 g fresh turmeric and cut into slices. Heat 2 tablespoons sesame oil in a frying pan. Steam the prepared ingredients and 1 tsp.
2
coriander seeds in it over medium heat and add just under 100 ml water. 1⁄2 Stir in tsp. cumin, some salt and pepper. Simmer for 8-10 minutes until the liquid is almost overcooked. Puree finely in a narrow vessel, then immediately pour into a hot-rinsed glass (approx. 200 ml). Close and let cool off.