Trinidad Curry Paste

Recipe Ingredients

6 tablespoons	90ml	Coriander seeds
1 teaspoon	5ml	Anise seeds
1 teaspoon	5ml	Cloves
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Fenugreek seeds
1 teaspoon	5ml	Black peppercorns
1 teaspoon	5ml	Black mustard seeds
1 teaspoon	5ml	Turmeric
2		Garlic cloves - peeled and chopped
1		Onion - chopped (large)
1/2		Fresh habanero chili or
1		Red jalapeno pepper - seeds and stem removed
		Water as needed

Recipe Instructions

Separately roast all the seeds, the cloves and the peppercorns. Grind all the ingredients into a paste with a mortar and pestle, or use a food processor and puree.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 211

Source:
"La Parilla the Mexican Grill" by Reed Hearon

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