Columbo Curry Powder

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Last Updated on May 20, 2020 by Chef Mireille

Curry Powder, French Caribbean CurryIn the French Caribbean on islands like Martinique, Guadeloupe and Dominica, curry is known as Columbo. Even though Dominica is an English speaking island, France and England played ping pong with the island and it is as French as it is English. It is believed that columbo powder got introduced to this part of the Caribbean by Hindu traders from Bengal. What makes French Caribbean powder different from the curries you may get on Jamaica or Trinidad is the inclusion of rice in Columbo Curry Powder.

So when someone from one of these islands tells you they are making some Chicken Columbo, it’s actually Chicken Curry they are making.

Colombo Curry Powder

(French Caribbean Curry Powder)

Prep Time: 5 minutes
Cook Time: 2 minutes
Yield: 1/2 cup

Ingredients:

  • 2 tablespoons rice
  • 1 tablespoon coriander seed
  • 1/2 teaspoon fenugreek seed
  • 1″ piece of cinnamon
  • 1 teaspoon cumin seed
  • 1/2 teaspoon black peppercorns
  • 1 allspice berry
  • 1 teaspoon brown mustard seeds
  • 3 blades of mace
  • 3 green cardamom pods
  • 2 dried red chiles
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground ginger

In a dry skillet, roast rice until golden brown. Remove to a coffee/spice grinder.

Add to the skillet all spices except the turmeric and ginger. Roast for a few minutes until they start to change color and turn fragrant. Leave to cool for a few minutes.

Transfer to the coffee/spice grinder. Grind well to a fine powder.

Add turmeric and ginger and mix to combine and whirr the machine again.

curry -edit

Use to make Caribbean style curries.

See also  Lavender Corn Muffins

French Caribbiean Curry Powder -edit

So you know how to make a Caribbean style curry with this powder, check my Caribbean Curry Chicken recipe here. Although the recipe isn’t specific to the French Caribbean, the methodology is the same throughout the Caribbean.

Columbo Curry Powder, Dominica Curry Powder
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Columbo Curry Powder

Prep Time5 mins
Cook Time2 mins
Servings: 1 /2 cup

Ingredients

Instructions

  • In a dry skillet, roast rice until golden brown. Remove to a coffee/spice grinder.
  • Add to the skillet all spices except the turmeric and ginger. Roast for a few minutes until they start to change color and turn fragrant. Leave to cool for a few minutes.
  • Transfer to the coffee/spice grinder. Grind well to a fine powder.
  • Add turmeric and ginger and mix to combine and whirr the machine again.
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See also  Chinese Bok Choy Congee

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Vaishali

    Lot of curry powders add rice to their ingredients.. I remember making the Lankan curry powder which also used rice..but this powder also has many other flavorful ingredients..i like mace also in the spice powder,aromatic !

  2. Usha

    As Vaishali mentioned, reading rice as one of the ingredients firs thing that came to mind was Sri Lankan curry powder. When I saw Colombo I though it was the place and not curry. Now I know what chicken colombo is. Nice flavorful columbo powder.

  3. Srivalli

    I have seen my Mom adding rice to the sambar powder sometimes..guess it adds body to the sambar when added..good one..and nice reading about the intro of this curry powder!

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