| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Spice mix |
1 |
/2 cup |
INGREDIENTS
| 6 |
tb |
Coriander seeds |
| 1 |
ts |
Fenugreek seeds |
| 2 |
ts |
Fennel seeds |
| 1 |
ts |
Black mustard seeds |
| 1 1/2 |
ts |
Cumin seeds |
| 2 |
ts |
Turmeric (opt) |
| 1 |
ts |
Ground Jamaican allspice (optional) |
INSTRUCTIONS
Roast all the seeds in a large pan in a 350°F oven until they begin
popping. Place a cookie sheet on top of the pan and roast for an additional
8 minutes, taking care not to burn the seeds. Cool the seeds and grind them
together in a spice mill to a fine powder. Add the turmeric and allspice,
if using, and mix well.
The lack of chilies is typical of the eastern Caribbean where hot sauces
rather than curry powder is expected to provide the heat.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 211
Recipes sent to me from Bill, wight@odc.net
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