This version of a Malaysian classic is both rich and subtle. Furthermore, with a food processor, it is quite simple to prepare.
Wash the processor bowl and blade, and process to a paste 2 brown onions, 6 cloves garlic, 5 fresh red chillies, 2 cm ginger, 2 cm cinnamon stick, 1 teaspoon nutmeg, 2 tablespoons coriander, 2 teaspoons cummin, a pinch of mustard seeds, 1 teaspoon cardamom, 1 teaspoon turmeric and a 2 cm cube of blachan (dark, hardened shrimp paste). Juice a lemon.
Makes 4 servings.