Recipe - Curry Paste (Trinidad)

6 tablespoon Coriander seed
1 teaspoon Anise seed
1 teaspoon Cloves
1 teaspoon Cumin seed
1 teaspoon Fenugreek seed
1 teaspoon Black peppercorns
1 teaspoon Toasted mustard seed
1 teaspoon Turmeric
2 Cloves garlic; chopped
1 lg Onion; chopped
One half Congo (or habanero) pepper;
seeds and stem removed,
chopped
Water

Philadelphia Online Philadelphia Daily News
http://www.phillynews.com:80/daily_news/97/Aug/06/features/ISLA06.htm

Toast the spices in a dry skillet over medium heat until they release their
aromas, about 3 minutes, taking care not to burn them. Transfer to a food
processor and add the turmeric and remaining ingredients and process into a
paste, adding water as needed. This paste will keep for about a week in the
refrigerator. Yield: 1_1/22 cups. Source: ``Hot & Spicy Caribbean,'' by
Dave Dewitt, Mary Jane Wilan and Melissa T. Stock, Prima Publishing,
$14.95. Posted to CHILEHEADS DIGEST V4 #071 by Judy Howle
howle@ebicom.net on Aug 06, 1997