Trinidad Curry Paste

Combine roasted coriander seeds, roasted aniseeds, roasted whole cloves, ground turmeric, roasted cumin seeds, roasted fenugreek seeds, roasted black peppercorns, and roasted mustard seeds in a dry spice grinder or molcajete.

Grind the spice mixture into a fine powder, working in batches if necessary to achieve a consistent texture.

Transfer the ground spice mixture to a mortar and pestle or food processor bowl.

Add the chopped garlic, chopped onion, and chopped Congo or habanero pepper (with seeds and stem removed) to the ground spices.

Begin grinding and pounding the mixture together, gradually adding water a little at a time to achieve a smooth, thick paste consistency.

Continue working the paste until all ingredients are fully incorporated and the texture is uniform and creamy, resembling a thick curry base.

Taste and adjust seasoning if needed, though no additional salt is listed in the original formulation—this reflects traditional Trinidad practice where salt is often added during cooking of the curry dish itself.

Transfer the finished curry paste to a clean glass jar or storage container and refrigerate until ready to use in curry preparations.