Colombo powder (french west indies \"curry powder\")
1 /2 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | White rice |
| 2 | tablespoons | Cumin seeds |
| 2 | tablespoons | Coriander seeds |
| 1½ | teaspoon | Mustard seeds, pref. black |
| 1½ | teaspoon | Black peppercorns |
| 1½ | teaspoon | Fenugreek seeds |
| ½ | teaspoon | Whole cloves |
| 2 | tablespoons | Turmeric |
Directions
Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted and fragrant, about 3 minutes. Transfer the spices to the plate. Grind the rice and roasted spices in a spice mill or blender into a fine powder. Work in turmeric. Store the powder in an airtight container away from heat and light. It will keep for several months.
From Eating Well Magazine, Jan/Feb '95.
Submitted By TERRI WOLTMON On 03-11-95