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Trinidad Curry Paste

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, C, P
MineralsSilicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Coriander seeds

  2. 1 teaspoon 5ml Anise seeds

  3. 1 teaspoon 5ml Cloves

  4. 1 teaspoon 5ml Cumin seeds

  5. 1 teaspoon 5ml Fenugreek seeds

  6. 1 teaspoon 5ml Black peppercorns

  7. 1 teaspoon 5ml Black mustard seeds

  8. 1 teaspoon 5ml Turmeric

  9. 2 Garlic cloves - peeled and chopped

  10. 1 Onion - chopped (large)

  11. 1/2 Fresh habanero chili or 1 Red jalapeno pepper - seeds and stem removed

  12. Water as needed

Instructions Jump to Ingredients ↑

  1. Separately roast all the seeds, the cloves and the peppercorns. Grind all the ingredients into a paste with a mortar and pestle, or use a food processor and puree.

  2. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 211

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