Colombo Powder (french West Indies "curry Pow
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Carribbean, Ew, Spices | 1 | /2 cup |
INGREDIENTS
| 2 | T | White rice |
| 2 | T | Cumin seeds |
| 2 | T | Coriander seeds |
| 1 1/2 | t | Mustard seeds, pref. black |
| 1 1/2 | t | Black peppercorns |
| 1 1/2 | t | Fenugreek seeds |
| 1/2 | t | Whole cloves |
| 2 | T | Turmeric |
INSTRUCTIONS
Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted and fragrant, about 3 minutes. Transfer the spices to the plate. Grind the rice and roasted spices in a spice mill or blender into a fine powder. Work in turmeric. Store the powder in an airtight container away from heat and light. It will keep for several months. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 178
Calories From Fat: 54
Total Fat: 6.5g
Cholesterol: 0mg
Sodium: 36mg
Potassium: 788.3mg
Carbohydrates: 31.1g
Fiber: 10.9g
Sugar: <1g
Protein: 6.6g