Elisabeth Lambert Ortiz

Poudre de Colombo

Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in
top 1000The Complete Book of Caribbean Cooking
The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About

Ingredients

  • ⅛ teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon

Method

Combine all the ingredients and mix to a paste. Use as directed for Colombo de Poulet (Chicken Curry). This amount is enough for a curry made from chicken, pork, kid, lamb, fish or shellfish to.