Jamaican Curry Powder

2 Reviews

Prep: 10 min
Cook: 10 min
Ready In: 20 min

“An authentic Jamaican curry powder without hot pepper, which should be added separately to any dish. You can also use powdered versions of any of the ingredients, but for better flavor use whole seed. For authentic Jamaican flavor, you will usually add Scotch Bonnet or Habanero peppers to your recipes. However, if you want to add heat directly to the powder, add 2-4 tablespoons cayenne powder to the mix, depending on your taste.” - by Monty

Ingredients

1/4 cup whole coriander seeds
2 tablespoons whole cumin seeds
2 tablespoons whole mustard seeds
2 tablespoons whole anise seeds
1 tablespoon whole fenugreek seeds
1 tablespoon whole allspice berries
5 tablespoons ground turmeric

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Metric US

Original recipe yields 3 /4 cup

Directions

Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. Toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes. Remove the spices from the skillet, and allow to cool to room temperature. Grind the spices with the turmeric in a spice grinder. Store in an airtight container at room temperature.

Nutrition

Amount Per Serving (36 total)

Calories
12 cal
< 1%

Fat
0.5 g
< 1%

Carbs
1.8 g
< 1%

Based on a 2,000 calorie diet

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Reviews (2)

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FoodieBear

Jan. 3, 2011

"I've made this powder twice now, and just love it. As the description states, it is a milder tasting curry but still full of flavor. I made it as instructed, toasting the whole spices first and then g..." See morerinding them with the turmeric. I strongly suggest you don't skip the toasting, it makes the spices so much more flavorful, and the aromas as you're making it are mouthwatering - you know this is going to be good! I made a curry sauce with this powder by frying garlic, onion and ginger, then added the powder to "toast" it a bit in the wok. Then added coconut milk, salt and pepper, let it simmer for a bit, then the veggies: Potato, cauliflower, red bell pepper, corn and garbanzo beans. Deee-licious! If you want it spicier, add the hot pepper of choice, though I suggest habanero, since that's what is used in Jamaica. I served alongside Jerk swordfish, hence the vegetarian version, but add any meat of your choice to the curry sauce. I say again, Deee-licious."

Dad's Kitchen

Dec. 4, 2012

"This recipe results in the perfect curry mix! Great flavour. Don't make the mistake of skipping any of the ingredients. All are necessary for this great blend. Trust me. I know my curries and thi..." See mores is one of the best I've come across. Thanks Monty!"

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