Yield: 1 Servings
|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