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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is an Island Spice mix that is often used in Trini recipes. Ingredients:
6 tablespoons coriander seeds |
1 teaspoon fenugreek seeds |
2 teaspoons fennel seeds |
1 teaspoon mustard seeds |
1 1/2 teaspoons cumin seeds |
2 teaspoons turmeric (optional) |
1/2 teaspoon ground habanero chile pepper (optional) |
Directions:
1. Toast all the seeds in a dry skillet, stirring well, until they begin popping.
2. Lower the heat and cook for an additional 5 minutes, taking care not to burn the seeds.
3. Cool the seeds and grind them all together finely in a spice mill or with a mortar and pestle.
4. Add the turmeric and mix well if you wish to make a curry powder. Add the habanero powder for a hotter masala.
5. Store in a tightly closed container in your spice cabinet.
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