West indian masala

1 /2 cup

Ingredients

Quantity Ingredient
6 tablespoons Coriander seeds
1 teaspoon Fenugreek seeds
2 teaspoons Fennel seeds
1 teaspoon Black mustard seeds
1½ teaspoon Cumin seeds
2 teaspoons Turmeric (opt)
1 teaspoon Ground Jamaican allspice (optional)

Directions

Roast all the seeds in a large pan in a 350øF 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 Submitted By DIANE LAZARUS On 01-25-95

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