*  Exported from  MasterCook  *
 
                          West Indian Curry Powder
 
 Recipe By     : Jill Norman * Web File 4/97
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Mixes and Spices
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   25      g             (1 oz) coriander seeds
    1      tbsp          aniseed -- whole
    1      tbsp          cumin -- whole
    1      tbsp          black mustard -- whole
    1      tbsp          fenugreek -- whole
    1      tbsp          black pepper -- whole
                         a piece of cinnamon
    2      tbsp          ground ginger
    2      tbsp          ground turmeric
 
 Hindus who migrated to the West Indies in the 19th century  introduced their 
 spice blends to the islands, and curries are now  found throughout the region.
 
 Dry roast all the whole spices for about 5 minutes. Cool, then grind  and 
 blend with the ginger and turmeric. In an airtight jar, the  powder will keep 
 for 3-4 months. 
 
 Source: Jill Norman “The Complete Book of Spices”   Viking Studio Books, 1991  
    ISBN 0-670-83437-8
 The book is lavishly illustrated with full color photographs of the herbs and 
 spices- whole, mixed, ground.
 
 
 
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