Trinidad curry paste

Yield: 1 1/2 cups

Measure Ingredient
6 tablespoons Coriander seeds
1 teaspoon Anise seeds
1 teaspoon Cloves
1 teaspoon Cumin seeds
1 teaspoon Fenugreek seeds
1 teaspoon Black peppercorns
1 teaspoon Black mustard seeds
1 teaspoon Turmeric
2 Garlic cloves peeled and chopped
1 large Onion; chopped
½ Fresh habenero chili OR
1 Red jalapeĀ¤o pepper seeds and stem removed chopped
Water as needed

Separately roast all the seeds, the cloves and the peppercorns. Grind all the ingredients into a paste with a mortar and pestle, or use a food processor and puree.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 211 Submitted By DIANE LAZARUS On 01-25-95

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