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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cuisine: Indian
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Indian Curry Paste For Seafood

Recipe Tags: Seafood Recipes

Date Added: January 04, 2014

Ingredients:

6 Cloves Of Garlic 6 Clove Of Garlic peeled
3 Unit Lemons 3 Unit Stalks lemongrass
4 Unit Fresh Ginger 4 Unit Inch fresh gingerroot peeled and chopped (about 6 TBS)
1/2 Teaspoon Turmeric 1/2 Teaspoon Turmeric ground
1 Tablespoon Fresh Lemon Juice 1 Tablespoon Fresh lemon juice up to 2
1 Teaspoon Coarse Salt 1 Teaspoon Coarse salt or to taste
1 Teaspoon Vegetable Oil 1 Teaspoon Vegetable oil *
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Directions:

1. Use the lower 6 inches of 3 stalks of lemongrass, outer leaves discarded and the stalks sliced Into a food processor with the motor running drop the garlic, the lemongrass, and the gingerroot, blending the mixture well, add the turmeric, the lemon juice, and the salt, and blend the mixture, adding the oil if necessary, until it forms a paste, Transfer the paste to a jar with a tight-fitting lid.

2. The paste keeps, covered and chilled, for 2 weeks.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Garlic, Fructose Malabsorption, Citric Acid allergies.
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