Poudre de colombo (caribbean curry spice)

Yield: 1 Servings

Measure Ingredient
3 Cloves garlic
2 Fresh hot red chilies
⅛ teaspoon Ground turmeric
1 teaspoon Ground coriander
1 teaspoon Ground mustard

Colombo is a type of curry found in the Caribbean islands of Martinique and Guadeloupe. Although called a powder, this recipe, based on one in The Best of Caribbean Cooking by Elisabeth Lambert Ortiz, is in fact a paste.

Peel and crush the garlic; remove the seeds from the chilies and mash.

Combine all the ingredients and mix to a paste. Store in the refrigerator for up to 6 weeks.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.

Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619 by "Mary Spyridakis" <MSpork@...> on May 23, 97

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