Trinidad curry paste
1 1/2 cups
Ingredients
| Quantity | 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 jalape¤o pepper seeds and stem removed chopped | |
| Water as needed | ||
Directions
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