Saint Martin Colombo Spice Blend is a traditional Saint-Martin recipe for the local version of Colombo spice blend that's based on a Madras curry powder base. The full recipe is presented here and I hope you enjoy this classic Saint-Martin version of: Saint Martin Colombo Spice Blend.
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This is the Colombo spice blend from the island of Saint Martin in the Caribbean. The interesting thing here is that the curry powder is based on a Madras-style curry powder, with additional spices and flavourings. Just so you can make this from home, here's a link to my Madras-style curry powder.
Ingredients:
4 tbsp coriander seeds
4 tbsp cumin seeds
50g uncooked white rice
1 tbsp black peppercorns
1 tbsp fenugreek seeds
1 tbsp black mustard seeds
1 tsp whole cloves or 1/2 tsp ground cloves
2 tbsp ground turmeric
1 tbsp Madras curry powder
Method:
Place a dry frying pan or skillet over medium heat. Once hot, add the rice and toast, stirring frequently until lightly golden. Turn out onto a plate and set aside to cool.
Individually toast the whole spices (coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, black mustard seeds and whole cloves) in the pan for about 90 seconds each, until aromatic and slightly darkened in colour. Once toasted turn the spice out onto the plate and continue toasting the next spice.
Once all the whole spices have been toasted and have cooled, transfer them to a spice grinder along with the rice and render to a powder. Now add in the ground turmeric and Madras curry powder and pulse to blend with the other spices.
Store in an airtight jar at room temperature (it should keep for up to 3 months).
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