Curry Paste (Trinidad)
Ingredients:
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,
1c 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.
B-man
