Mauritian Poudre de Colombo is a traditional Mauritian recipe for a classic spice blend (originating in the Caribbean) that is used to flavour the local curries, called 'colombos'. The full recipe is presented here and I hope you enjoy this classic Mauritian version of: Mauritian Poudre de Colombo.
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This is a classic Caribbean curry powder that originated with Sri Lankan plantation workers in the French West Indies (particularly Martinique and Guadeloupe). It is used for flavouring colombos, in the same way that curry powder is used for curries. These days is is also used for fish curries and for use as a rub for barbecued fish. The French brought the powder to Mauritius where it is used as a component of local curries.
Heat a large non-stick frying pan. Add the cumin, coriander, mustard seeds, fenugreek seeds, black peppercorns and whole cloves. Dry fry until aromatic (about 2 minutes), stirring constantly then take off the heat.
Allow to cool slightly then place in a coffee grinder. Mix in the turmeric then render to a powder. Turn into a jar and seal tightly. This will keep for up to 6 weeks in an air-tight jar.
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