Ingredients
1 1/2 tbsp turmeric
1 1/2 tbsp coriander seeds
1 1/2 tbsp black mustard seeds
1 1/2 tbsp black peppercorns
1 1/2 tbsp cumin seeds
3 garlic cloves peeled and grated
2 fresh habenero chilies or
4 red jalape¤o peppers seeds and stem, s removed minced
Directions
Grind together the first 5 ingredients into a coarse powder. Add this
powder to the garlic, ginger, and chilies, mix well, and allow to sit
for at least 1 hour to blend the flavors.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9
pg 212
Servings: 1 /2 cup
Colombo Curry Paste (Martinique) Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Cocktail; Drink; Margarita
The History of Recipes
We are able to follow the history of `recipes` far back into the far past, in truth as far back as the early Egyptians, and possibly even further than that. Interesting though that maybe, generally, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are some stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move on, we find two books dating from the 14th Century - a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the curry that appears on menues today, but instead accounts of the types of meals on the tables of the upper classes of those days. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices led to an outbreak in manuscripts on food, some of which are now in private libraries. During the following few centuries, the rich and powerful families of Wesstern Europe competed with each other to lay on the most exotic banquets, and because of this the best chefs and their collection of recipes became highly prized. Even so, it was during the 1800s that formal cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and publishing recipes of the day. Like it or not, the introduction of TV brings us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Colombo Curry Paste (Martinique) recipe.
