Name: West Indian curry blend
Yield: Makes 7 tablespoons
Cuisine: Indian
Ingredients: 1 tablespoon ground turmeric; 1 tablespoon black peppercorns; 2 teaspoons fenugreek seeds; 1 tablespoon ground ginger; 1 small stick cinnamon; 1 teaspoon fennel seeds; 1 teaspoon black cumin seeds; 1 teaspoon cumin seeds; 1 teaspoon black mustard seeds; 2 tablespoons coriander seeds; 2 dried bird’s-eye chillies

Preparation info

Makes
7 tablespoons

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This recipe is inspired by one I found in Jill Norman’s The Complete Book of Spices, where she notes that the practice of blending spices was introduced to the West Indies by Indian Hindu migrants in the nineteenth century. It’s an aromatic curry blend with little residual heat and works well with the lighter textures of