Balinese Seasoning Paste

For the Balinese spice paste, finely chop the ginger and turmeric. Blanch (scald) the tomatoes briefly in hot water, rinse in cold water and remove the skins. Remove the seeds from the chillies and chop them finely, as well as the garlic cloves. Finely chop the onions. Now finely pound tomatoes, ginger, turmeric, chili, garlic, onions, coriander and nuts in a mortar.

Heat the oil in a pan and roast the spice paste with the curry leaves, tamarind pulp, shrimp paste and lemongrass over not too high heat for a few minutes until golden brown. Meanwhile, stir repeatedly and let the Balinese seasoning paste cool down.

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