Recipes
The secret recipe by Jérémie Jean-Baptiste, Festival spokesperson
Colombo Spice Blend
Equipment you’ll need: A saucepan and a coffee grinder or mortar and pestle.
Using fresh turmeric, ginger, and garlic will give you a Colombo paste. Jérémie prefers the paste, which has a more pronounced flavour than the powder.
Ingredients
2 tablespoons cumin
2 tablespoons turmeric, fresh or dried
2 tablespoons coriander seeds
1 clove
1/2 teaspoon nutmeg
1/2 teaspoon fenugreek
1/2 teaspoon 5 baies pepper blend
1/2 teaspoon black pepper
1 teaspoon mustard seeds
1 teaspoon ginger, fresh or dried
1 teaspoon garlic, fresh or dried
Preparation
Heat the dried spices over medium heat for a few minutes to bring out their flavour.
Using a coffee grinder or mortar and pestle, grind or crush all the ingredients into a powder or paste, depending on whether you’re using fresh or dried varieties.
The Colombo paste should be kept in the fridge. The powder can be kept in a sealed jar in the pantry.
Enjoy your lunch!
