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Indian Curry Paste For Seafood

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      Title: INDIAN CURRY PASTE FOR SEAFOOD
 Categories: Sauces, East/orient
      Yield: 1 Batch
 
      6 lg Garlic cloves
      3    Stalks lemongrass
      4    Inch fresh gingerroot,
           -peeled and chopped
           -(about 6 TBS)
    1/2 ts Turmeric
      1 tb Fresh lemon juice
      1 ts Coarse salt
      1 ts Vegetable oil
 
  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.
  
  The paste keeps, covered and chilled, for 2 weeks. Makes about 2/3
  cup.
 
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