West indian curry powder

Yield: 1 servings

Measure Ingredient
1 ounce Coriander seeds
1 tablespoon Aniseed
1 tablespoon Cumin seeds
1 tablespoon Black mustard seeds
1 tablespoon Fenugreek seeds
1 tablespoon Black peppercorns
1 \N Piece of cinnamon
2 tablespoons Ground ginger
2 tablespoons Turmeric


Dry roast all the whole spices for about 5 minutes. Cool, then grind and blend with the ginger and turmeric. Stored in an airtight container, it will keep for 3-4 months.

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 109 Submitted By DIANE LAZARUS On 02-17-95

Similar recipes