Trinidadian curry powder PDF Print E-mail

Trinidadian Curry Powder

4 tablespoons cumin seeds
2 tablespoons whole coriander seeds
1 tablespoon cloves
1 tablespoon poppy seeds
1 tablespoon mustard seeds
2 tablespoons ground cayenne pepper
2 tablespoons ground cinnamon
2 tablespoons star anise
1 tablespoon fenugreek seeds
1 tablespoon black peppercorns
4 tablespoons ground turmeric
4 tablespoons ground ginger

Roast the cumin and coriander in a dry saute pan until fragrant, just a few minutes. Grind all the ingredients, except turmeric and ginger, in a spice grinder (or use a mortar and pestle or a coffee grinder reserved for spices only). Combine all the ingredients. Place in an airtight container and store in a cool, dry place for up to several months.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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