Preparation:
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 |
