West Indian Curry Powder

* Exported from MasterCook *

West Indian Curry Powder

Recipe By : Jill Norman * Web File 4/97
Serving Size : 0 Preparation Time :0:00
Categories : Mixes and Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
25 g (1 oz) coriander seeds
1 tbsp aniseed -- whole
1 tbsp cumin -- whole
1 tbsp black mustard -- whole
1 tbsp fenugreek -- whole
1 tbsp black pepper -- whole
a piece of cinnamon
2 tbsp ground ginger
2 tbsp ground turmeric

Hindus who migrated to the West Indies in the 19th century introduced their
spice blends to the islands, and curries are now found throughout the region.

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

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8
The book is lavishly illustrated with full color photographs of the herbs and
spices- whole, mixed, ground.



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