Colombo Powder (french West Indies "curry Powder") Recipe
Yield: 1 /2 cupRecipe by luhu.jp
Ingredients:
2 T: White rice,
1 1/2 t: Black peppercorns,
2 T: Cumin seeds,
1 1/2 t: Fenugreek seeds,
2 T: Coriander seeds,
1/2 t: Whole cloves,
1 1/2 t: Mustard seeds, pref. black
2 T: 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.
From Eating Well Magazine, Jan/Feb 95.
Submitted By TERRI WOLTMON On 03-11-95
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.
From Eating Well Magazine, Jan/Feb 95.
Submitted By TERRI WOLTMON On 03-11-95
Source from luhu.jp