RCI-CR.001.0122.001

Trinidad Curry Paste

Name: Trinidad Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Trinidad and Tobago
Ingredients: 6 tablespoons roasted coriander seeds; 1 teaspoon roasted aniseeds; 1 teaspoon roasted whole cloves; 1 teaspoon ground turmeric; 1 teaspoon roasted cumin seeds; 1 teaspoon roasted fenugreek seeds; 1 teaspoon roasted black peppercorns; 1 teaspoon roasted mustard seeds; 2 cloves garlic (chopped); 1 large onion (chopped); ½ unit Congo or habanero pepper chopped (seeds and stem removed); 1 unit water as needed

Trinidad Curry Paste from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

roasted coriander seeds
6 tablespoons
roasted aniseeds
1 teaspoon
roasted whole cloves
1 teaspoon
ground turmeric
1 teaspoon
roasted cumin seeds
1 teaspoon
roasted fenugreek seeds
1 teaspoon
roasted black peppercorns
1 teaspoon
roasted mustard seeds
1 teaspoon
garlic
chopped
2 cloves
onion
chopped
1 large
Congo or habanero pepper chopped (seeds and stem removed)
½ unit
water as needed
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Trinidad Curry Paste

Ingredients

Method

What Makes This Variant Distinct