West Indian Masala

Recipe Ingredients

6 tablespoons	90ml	Coriander seeds
1 teaspoon	5ml	Fenugreek seeds
2 teaspoons	10ml	Fennel seeds
1 teaspoon	5ml	Black mustard seeds
1 1/2 teaspoons	7.5ml	Cumin seeds
2 teaspoons	10ml	Turmeric - (opt)
1 teaspoon	5ml	Ground Jamaican allspice - (optional)

Recipe Instructions

Roast all the seeds in a large pan in a 350F oven until they begin popping. Place a cookie sheet on top of the pan and roast for an additional 8 minutes, taking care not to burn the seeds. Cool the seeds and grind them together in a spice mill to a fine powder. Add the turmeric and allspice, if using, and mix well.

The lack of chilies is typical of the eastern Caribbean where hot sauces rather than curry powder is expected to provide the heat.

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

Source:
Wendell D. Smith

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