Thermomix Colombo Spice Powder
ThermoHubby John grew up in England where historically people eat lots of curry. Very often our Friday Feast is centred on dishes made with any number of Indian curry powder spice blends. Here in France there are closer ties to the French West Indies, a Caribbean island group which includes Guadeloupe, Martinique, St. Martin and Saint Barthélemy (St. Barts). I find I can now more easily find West Indian curry spices than the more traditional British-style Indian curries I have grown used to. One of my favourite West Indian curry powders is called Colombo Spice Powder. According to Hector Rodriguez in about.com, Colombo powder contains an unusual ingredient which not only imparts a nutty flavour to the mix, it also serves as a thickener to give you a beautifully lush sauce or a nicely thickened soup or stew. I have here adapted Hector’s recipe for the Thermomix where we can fast and easily toast and grind the spices and the unusual addition of rice in our handy Thermomix bowl.
Try this Colombo powder in your next curry. I’m sure you’ll love its warm, fragrant flavours.
Madame Thermomix’s Colombo Spice Powder
The unusual addition of toasted rice give this spice mix a nutty flavour while also thickening your curries, soups and stews. Makes about a cup of seasoning, or enough to fill a jam jar.
Ingredients
50 g uncooked white rice
25 g whole cumin seeds
15 g whole coriander seeds
5 g black mustard seeds (or yellow or brown)
5 g black peppercorns
10 g fenugreek seeds
1 tsp whole cloves
30 g ground turmeric
Method
- Toast the first group of rice and spice ingredients 5 minutes/Varoma setting/Speed Spoon/Reverse Blade Setting/Measuring Cup OFF. Tip onto a plate to cool for 5 minutes or so. Make yourself a cup of tea or coffee 😉
- Grind the cooled rice and spices 30 seconds/Speed 10. Weigh in the turmeric and stir 5 seconds/Speed 3.
Madame Thermomix’s Top Tips:
- This recipe makes about a cup of deliciously fragrant seasoning. Your Colombo powder will keep for several months in a sterilised airtight jar, container, or zip-sealed plastic bag. You could re-use a couple of empty spice jars you may have saved for just such an occasion.
- Use a pastry brush to get the last of your ground spices out of your TM bowl.
- Use a funnel or a jam funnel to direct the spice into your jar.
Bon appétit !
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Hi Frogdancer, thanks for the link(s) to my blog, it’s great to have you reading and sharing Thermomix recipes across that big pond! The Colombo Spice Powder is really tasty, and my own boys Harley and Billy would do most anything for either of these homemade dog biscuit recipes: https://www.whyisthereair.com/2012/08/18/makin-it-with-bacon/ (baked whole wheat, cheese and bacon treat biscuits) or https://www.whyisthereair.com/2012/02/20/its-a-dogs-life/ (garlic and liver dried jerky treats).
And don’t you just love how Thermomix lets you multitask while it uses less energy than half of one induction burner – and can cook in four layers at once? I hope you are on track and that Thermomix has helped you to pay off your mortgage!
Oh so do I, Nora! You can mix and match spices to your heart’s content and they’re always wonderfully fresh. Just grind what you need, when you need it. Thank you, Thermomix!
I love making my spice mixes with Thermomix!