1/4 cup uncooked white rice
1/4 cup cumin seeds
1/4 cup coriander seeds
1 tablespoon black mustard seeds (yellow or brown will due)
1 tablespoon black peppercorns
1 tablespoon fenugreek seeds
1 teaspoon whole cloves
1/4 cup turmeric
Toast the rice over medium heat in a dry skillet until a lightly golden. Shake the pan often to prevent burning. This will take about 5 minutes. Transfer the rice to a plate or platter to cool.
Place the remaining spices, except the turmeric, into the skillet and cook over medium heat until fragrant and toasty. Shake the pan often to prevent burning. This will take about 3 minutes. Transfer the mixture to a plate or platter to cool.
Place the cooled rice and spices into a spice mill, blender, or food processor. Grind into a fine powder. Place the powder into a bowl and thoroughly stir in the turmeric.
Now you have Colombo powder. Store the seasoning in an airtight jar, container, or sealed baggie. Be sure to label it and record the date you made it. The powder will keep for several months.
Colombo powder is consumed mostly in the French West Indies (Guadeloupe, Martinique, St. Martin and Saint Barthélemy (St. Barts) and the smaller islands of Les Saintes, Marie-Galante, and La Désirade.). However, since its origins are Indian, it’s also an ingredient in Jamaican and Trinidadian recipes. The spice mixture is also called poudre de Colombo or West Indian curry powder.
You can use Colombo powder in any recipe that you would use curry powder. Spice up meats, poultry, or vegetables.
Traditionally, Colombo powder contains black mustard seeds, which are hotter than yellow or brown mustard seeds. But, you can use what is available to you. It’s not that big of a difference.