Chili paste recipe
For those who like spicy food
Ingredients
- 130 g Chili Flakes
- 60 g Small Dried Shrimps
- 150 ml Coconut Oil
- 3 tbsp Sugar
- 2 tsp Salt
- 2 tbsp Soy Sauce
- 1 tbsp Tomato Sauce
- 1 Chopped Onion
- 2 springs Curry Leaves
- 12 Garlic cloves
- Ginger 2” piece
Instructions
- Add some oil and fry the onions1 Chopped Onion, 150 ml Coconut Oil
- Fry the ginger and garlicGinger, 12 Garlic cloves
- Fry the curry leaves2 springs Curry Leaves
- Fry the washed and dried Small Dried Shrimp until they turn golden brown.60 g Small Dried Shrimps
- Now put all these fried things in a blender and grind them.
- Mix sugar, salt, and soy sauce and keep aside.3 tbsp Sugar, 2 tsp Salt, 2 tbsp Soy Sauce
- Place a pan on the stove and heat some oil. After the oil is hot, add the pieces of chili and stir fry. When mixed, the pieces will absorb the oil into the chilies130 g Chili Flakes, 150 ml Coconut Oil
- Add the pre-grinded mixture. Add soy sauce mixed with sugar.
- After mixing everything, check the salt and sugar to your taste. Remove the pan from the heat.
- Finally, add the tomato sauce and mix well.1 tbsp Tomato Sauce
- Now put the prepared chili paste in a sterilized glass bottle and keep it closed for a day.
- You can eat it now. Chilli paste made like this can be preserved for 2-3 months.