Curry paste (trinidad)
1 Servings
Ingredients
| Quantity | 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 | |
| Water | ||
Directions
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