Colombo powder (french west indies \"curry powder\")

1 /2 cup

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

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

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