West Indian Curry Powder Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
WEST INDIES
1 ounce: Coriander seeds,
1 tbsp: Black peppercorns,
1 tbsp: Aniseed,
1 Piece: of cinnamon,
1 tbsp: Cumin seeds,
2 tbsp: Ground ginger,
1 tbsp: Black mustard seeds,
2 tbsp: Turmeric,
1 tbsp: Fenugreek seeds,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Herbs/spice