INGREDIENTS :
450 g large red chilies, seeded & chopped
50 g cloves garlic, peeled & chopped
225 g shallots, peeled and chopped
175 g fresh turmeric, peeled & chopped
200 g medium-sized tomato, halved and seeded
100 g ginger, peeled and chopped
125 g candlenuts
2 tbsp coriander seeds, crushed
2½ tsp dried shrimp paste (terasi), roasted
150 ml coconut oil
2½ tbsp tamarind pulp
250 ml water
¾ tbsp salt
3 salam leaves
2 stalks lemon grass, bruised

PREPARATIONS :
1. Combine all ingredients except tamarind pulp, salam leaves and lemon grass, salt and water in food processor and grind coarsely.
2. Place ground ingredients in heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.

Cool before using.