Free Recipe Curry Paste (Trinidad)
Recipe Type: Free Misc Recipes
Recipe Preparation:
Cooking Temperature:
Recipe Serves: 1
Ingredients for Curry Paste (Trinidad) Recipe
6 tb Coriander seed
1 ts Anise seed
1 ts Cloves
1 ts Cumin seed
1 ts Fenugreek seed
1 ts Black peppercorns
1 ts Toasted mustard seed
1 ts Turmeric
2 Cloves garlic; chopped
1 lg Onion; chopped
1/2 Congo (or habanero) pepper;
-seeds and stem removed,
-chopped
Water
Curry Paste (Trinidad) Preparation
Philadelphia Online — Philadelphia Daily News Toast the spices in a dry skillet over medium heat until they release their aromas, about 3 minutes, taking care not to burn them. Transfer to a food processor and add the turmeric and remaining ingredients and process into a paste, adding water as needed. This paste will keep for about a week in the refrigerator. Yield: 1_1/2-2 cups. Source: “Hot & Spicy Caribbean,” by Dave Dewitt, Mary Jane Wilan and Melissa T. Stock, Prima Publishing, $14.95. Posted to CHILE-HEADS DIGEST V4 #071 by Judy Howle <howle@ebicom.net> on Aug 06, 1997
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