Remove the seeds from the dried chilies and roast them lightly in a dry
pan. Then pound them in mortar and pestle. Roast the cilantro seeds until
dark brown and aromatic, shaking the pan frequently. Then pound in a
mortar and pestle until seeds are reduced to fine powder. Roast cumin seeds until
start to pop, then grind to a powder. Add laos and lemon rind to the ground spices. Parch
the cloves, cinnamon stick, cardamom pods and mace in a dry pan over low
heat, shaking the pan. Separate the cinnamon into layers, it will roast
more quickly. Grind all the spices in mortar and pestle to a fine powder
and combine with the previously roasted and ground ingredients. Set aside.
a frying pan with oil fry the sliced onions and garlic on low heat until soft and
golden brown, stirring occasionally. Add dried shrimp paste and fry for another
minute, crushing it in the oil with back of spoon. Put this fried
mixture, when it has cooled slightly, into container of electric blender
with lemon rind and blend to a paste. If necessary, add a little coconut
milk or water to assist action of blender. Turn into a bowl and combine
with dry ground spices. The curry paste is now ready to use.