West Indian Curry Powder

Course : Curry
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25 grams coriander seeds -- (1 oz)
1 tablespoon aniseed -- whole
1 tablespoon cumin -- whole
1 tablespoon black mustard -- whole
1 tablespoon fenugreek -- whole
1 tablespoon black pepper -- whole
1 piece cinnamon
2 tablespoons ground ginger
2 tablespoons ground turmeric

Preparation / Directions:

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"

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