Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Trassi | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons coriander seed
- 2 tablespoons cumin seed
- 3 branches lemongrass , chopped
- 1 tablespoon grated ginger root
- 6 red chilli peppers , seeded and chopped
- 1 tablespoon salt
- 3 cloves garlic , smashed
- 1 shallot , chopped
- 1 tablespoon turmeric
- 1 tablespoon trassi
Directions
Toast the cumin and coriander seeds in a pan for 3–4 minutes. Set aside.
Grind lemongrass and ginger in a mortar , add chilli-peppers and salt, and grind for 4 minutes.
Add garlic and shallot and keep grinding.
Add the roasted cumin and coriander seeds and turmeric.
Add the trassi and grind to a fluid paste.
Store in an airtight container in the refrigerator for storage (lasts 1 month).