Keyword >
Cooking Method >
Meal / Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Trinidadian Curry Paste

Wednesday, 20 May 2009

Description

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

Ingredients

At a glance

Cuisine

Caribbean

Cooking Method

No Cook

Chile

Habanero

Makes

1 1/2 to 2 cups

6 tablespoons roasted coriander seed
1 teaspoon roasted anise seed
1 teaspoon roasted cloves
1 teaspoon turmeric
1 teaspoon roasted cumin seed
1 teaspoon roasted fenugreek seed
1 teaspoon roasted black peppercorns
1 teaspoon roasted mustard seed
2 cloves garlic, chopped
1 large onion, chopped
1/2 habanero chile, seeds and stem removed, chopped (or substitute 3 red jalapenos)
Water as needed

Methods/steps

Grind all the ingredients into a paste with a mortar and pestle, or use a food processor and puree.

Additional Tips

Many Caribbean curry powders and pastes lack chile peppers; however, this nineteenth century recipe from Trinidad calls for the large red Caribbean habanero chile, called "Congo pepper" there. Roast the spices in a dry skillet over medium heat, taking care that they don't burn.

Reviews

Rate this recipe

Featured Rapid Recipe

Barbecued Rack of Lamb

Created by birdlover

A Recipe From:

America's Best BBQ:

100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

by Ardie A. Davis and Chef Paul Kirk

This recipe and other can be found in the Book Excerpt: America's Best BBQ