Curry
Paste (trinidad)
Yield: 1 Servings
Ingredients and directions for this 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
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.
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