Of Indian origin, Colombo is a mixture of traditional West Indian spices: turmeric, coriander, fenugreek, pepper, cloves, cumin, mustard seeds and garlic. Recognizable by its yellow color, it is often confused with curry. However, Colombo offers a unique flavor in the mouth, certainly less spicy than its cousin curry. It is found in the dishes most cooked by Martinican families and especially in the indian community.
To prepare it, all you have to do is simmer the previously seasoned meat such as chicken, cabrit (goat), pork or fish, add the essential ingredient, namely powder or Colombo paste and traditionally potatoes. The dish is simply eaten with good white rice. And was at the time served on banana leaves.
Try this recipe by clicking here