West indian curry powder
1 servings
Ingredients
| Quantity | 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 | Piece of cinnamon | |
| 2 | tablespoons | Ground ginger |
| 2 | tablespoons | Turmeric |
Directions
WEST INDIES
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
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