Curry paste (trinidad)

Yield: 1 Servings

Measure Ingredient
6 tablespoons Coriander seed
1 teaspoon Anise seed
1 teaspoon Cloves
1 teaspoon Cumin seed
1 teaspoon Fenugreek seed
1 teaspoon Black peppercorns
1 teaspoon Toasted mustard seed
1 teaspoon Turmeric
2 Cloves garlic; chopped
1 large Onion; chopped
½ Congo (or habanero) pepper; seeds and stem removed, chopped

Philadelphia Online -- Philadelphia Daily News

Toast the spices in a dry skillet over medium heat until they release their aromas, about 3 minutes, taking care not to burn them. Transfer to a food processor and add the turmeric and remaining ingredients and process into a paste, adding water as needed. This paste will keep for about a week in the refrigerator. Yield: 1_1/2-2 cups. Source: ``Hot & Spicy Caribbean,'' by Dave Dewitt, Mary Jane Wilan and Melissa T. Stock, Prima Publishing, $14.95. Posted to CHILE-HEADS DIGEST V4 #071 by Judy Howle <howle@...> on Aug 06, 1997

Similar recipes