Yield: 2 cups
Measure | Ingredient |
---|---|
1 teaspoon | Saffron threads OR |
1 teaspoon | Ground turmeric |
½ cup | Coriander seeds |
2 teaspoons | Anise seeds |
2 teaspoons | Cloves |
2 teaspoons | Cumin seeds |
2 teaspoons | Black peppercorns |
2 teaspoons | Mustard seeds |
1 large | Onion; finely chopped |
4 \N | Garlic cloves; chopped |
\N \N | Fresh hot peppers pref Scotch Bonnet to taste |
Soak the saffron threads in a little water, and using a mortar and pestle, grind into a paste. Grind all the remaining ingredients in a coffee mill or spice grinder, a little at a time, to make a paste.
Remove the seeds from the hot peppers, unless a very hot curry paste is wanted. Use as directed in recipes, or to taste. Keep refrigerated in jars for no more than a day or so.
Submitted By DIANE LAZARUS On 01-13-95