Curry Powder

Jamaican Curry Powder
Jamaica

Curry powder was brought to the Caribbean by English plantation owners and indentured near-slave workers from India. It become a standard part of Caribbean cuisine and has evolved into a unique spicing tailored to Caribbean taste and local ingredients. For details see Note-1.



1
2
1/2
1/2
1-1/2
2
2
5
2
1/2
1/2
1
1/2
t
T
T
T
in
t
t


T
T
t
T
Cumin seeds
Coriander seeds
Fenugreek seeds
Red Chili flake (2)  
Cinnamon stick
Peppercorns black
Allspice berries
Cloves, whole
Star Anise
Thyme, dry
Ginger, ground
Garlic powder
Turmeric, ground
PREP   -   (15 min)
  1. In a dry pan over moderately high heat, roast the Cumin Seeds stirring until they are very fragrant and darken just a shade and pour out on a plate to cool. Then do the same for the Coriander Seeds and Fenugreek Seeds. Do the cumin first because it's easiest to judge by smell when the pan is hot enough.
  2. Grind All Whole Ingredients to a fine powder in your spice grinder (see Note-3).
  3. Mix thoroughly with the ground ingredients.
  4. Package in an airtight jar. Stored in a cool place away from light it should be good for about a year.
NOTES:
  1. Ingredients:   There is no standard ingredient list or measures so Jamaican curry powders vary, but they always have less Cumin (even none) than Madras curry powders and always include Allspice.
  2. Chili:   Hotness depends on how hot your chili is and how much you use. Korean flake works well and in the quantity given makes a mild powder. Don't make it too hot because Jamaican recipes will have plenty of heat from fresh chilis. For details see our Chili Page.
  3. Grinding:   A little whirling blade coffee grinder is excellent for this job - mine is a Krups.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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