Learn how to make poudre de colombo – French Caribbean curry
1/4 cup of brown rice (uncooked)
1/2 tsp of cumin seed
1/2 tsp coriander seeds
1/2 tbsp of mustard seeds (brown or black)
1 /2 tbsp of black pepper
1/2 tbsp of fenugreek seeds
1 whole clove
1 tsp of turmeric
1/2 tsp of ginger
1/2 tsp of cinnamon
On medium-high heat add a medium sized skillet to the stove.
Proceed to toast the brown rice until it is fragrant anD slightly golden in colour, rotate and move the pan back and forth so each rice grain is toasted evenly.
Then add all of the other whole spice excluding the turmeric, cinnamon and ginger. Again, toast the spices until the a strong in smell.
Once toasted set aside and allow to cool for a few minutes
Add the whole spices along with the turmeric, cinnamon and ginger to a spice grinder and mill into a fine consistency.
Store in an airtight jar, label and use within several months.