Femmes Revenge Caribbean Curry Mix Recipes

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FEMMES' REVENGE CARIBBEAN CURRY MIX



Femmes' Revenge Caribbean Curry Mix image

A delicious blend which truly captures the flavors of the islands. It is great on fish, chicken and also on fruit. Mix in oil for a curry paste or use as a dry rub. If you want it hotter, use more cayenne. We like it a little heavy on the cinnamon and cloves.

Provided by Femmes Revenge

Categories     Caribbean

Time 10m

Yield 1/2 cup

Number Of Ingredients 14

2 teaspoons coriander
2 teaspoons fenugreek seeds
2 teaspoons turmeric
2 teaspoons cumin
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon bay leaf, dried
1 teaspoon fennel seed
1 teaspoon nutmeg
1/2 teaspoon clove
1/2 teaspoon ginger
1/2 teaspoon cayenne
1/2 teaspoon allspice
1/2 teaspoon cardamom

Steps:

  • Grind all whole spices and seeds and bay leaves to a powder.
  • Combine all the ingredients and store in an airtight jar.
  • Note: While you can use pre-ground spices, the flavor is really better if you grind whole cloves, nutmeg, etc.

Nutrition Facts : Calories 216.8, Fat 7.7, SaturatedFat 2.3, Sodium 45.8, Carbohydrate 39, Fiber 16.5, Sugar 2.3, Protein 8.6

CURRY COLESLAW



Curry Coleslaw image

A little "zing" to the all-known coleslaw. Eventhough there are just the two of us, I make the whole recipe. It keeps well in the fridge.

Provided by Chef Dudo

Categories     Vegetable

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

1 head cabbage, cored and shredded
8 green onions, chopped
16 ounces green peas (frozen)
1 cup sour cream
1 cup mayonnaise
1/4 cup white vinegar
2 tablespoons curry powder
1/2 teaspoon ground ginger
1 teaspoon ground cayenne pepper

Steps:

  • In a large bowl, mix cabbage, onions and peas.
  • In a separate bowl, mix sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper.
  • Toss with the slaw to coat.
  • Cover and refrigerate.

Nutrition Facts : Calories 174.8, Fat 11, SaturatedFat 3.5, Cholesterol 13.5, Sodium 167.4, Carbohydrate 16.8, Fiber 4.3, Sugar 6.5, Protein 4.3

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