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
Recipes as an idea can be found back into the far past, at least as far as ancient Egypt, and maybe further still. However, mostly, these ancient cook books were just basic pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian which describe 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 drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius assembled some documents describing recipes prepared by the Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main meal and dessert, a very modern way of dining. Aspicius describes how the Roman cooks were skilled in the use of many herbs and spices, including many that are still in use today like bay, fennel and asafoetida. As our culinary historical trip moves to more modern times there are a couple of interesting books published in the fourteenth century : a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian food that we all know today, but rather accounts of the types of meals on the menues of the wealthy. In the 15th century, the Crusaders brought back many foods and spices from the holy lands, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices created an eruption in publications on food, most of which are now in private libraries. The introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Colombo Curry Paste (Martinique) recipe.
