Colombo Powder (french West Indies "curry Pow Recipe
Yield: 1 /2 cupRecipe by luhu.jp
Ingredients:
2 tbsp: White rice,
2 tbsp: Cumin seeds,
2 tbsp: Coriander seeds,
1 1/2 tsp: Mustard seeds, pref. black
1 1/2 tsp: Black peppercorns,
1 1/2 tsp: Fenugreek seeds,
1/2 tsp: Whole cloves,
2 tbsp: Turmeric,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp