Poudre de Columbo
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Columbo is a French version of curry powder, which originated with the Sri Lankan indentured workers in the FWI. It does not carry the heat of many of the other islands. This mixture carries off-beat ingredients such as roasted rice. Roasting gives the rice a nutty flavor and makes it easiery to grind. The rice acts both as a flavoring and a natural thickener. Poudre de Columbo make a great holiday gift, being one of the lesser-known cuisines of the Caribbean. You also can use it as you would any curry powder. INGREDIENTS 1/4 cup white rice 1/4 cup cumin seeds 1/4 cup coriander seeds, preferably black 1 tablespoon black peppercorns 1 tablespoon fenugreed seeds 1 teaspoon whole cloves 1/4 cup tumeric Cook the rice in a dry skillet over medium heat, shaking the pan frequently, until a light golden brown, about 5 minutes. Transfer the rice to a plate and let cool. Add the whole spices to the skillet and cook over medium heat, shaking the pan until lightly toasted and fragrant, about 2 to 3 minutes. Transfer the spices to the plate to cool. Combine the rice and the roasted spices in a spice mill, blender, or coffee grinder and grind to a fine powder. Stir in the tumeric. Store the powder in a glass jar (fancy if used for a gift). Keep away from heat and light. It will keep for several months. Makes about 1 cup NOTE - Black mustard seeds are hotter than white (white can be used in a pinch).