West Indian Curry Recipes.
St. Kitts Curry Powder.
Ingredients.
25 g / 1 oz of coriander seeds.
25 g / 1 oz of black peppercorns.
50 g / 2 oz of cumin seeds.
1 tablespoon of cloves.
1 tablespoon of poppy seeds.
1 tablespoon of brown mustard seeds.
25 g / 1 oz of ground ginger.
50 g / 2 oz of ground turmeric.
Method.
Put all the ingredients except the ground ginger and the ground turmeric into a heavy based frying pan and stirring constantly, dry roast over a low heat until the seeds begin to pop.
Remove the spices from the pan and allow to cool, then grind to a fine powder in a mortar and pestle or a coffee grinder or use a blender, mix thoroughly with the ground ginger and turmeric and store in an airtight jar.
West Indian Curry Paste.
This curry paste is best made up as you need it or it can be made up in a larger batch and frozen in portions in an ice cube tray or in freezer bags.
Ingredients.
2 cloves of garlic, peeled and crushed.
1 fresh red hot chilli pepper.
1 teaspoon of coriander seeds.
1 teaspoon of mustard seeds.
A pinch of turmeric.
Method.
Remove the stalk and seeds, (unless you want it really hot,) from the red pepper and place in a blender with the other ingredients and blend to a smooth paste.
This quantity is enough for a curry to serve 6 to 8.
Both these curry powders can be used with fish, meat, chicken or vegetables.
