Homemade Jamaican curry powder
An aromatic and authentic Jamaican curry powder without chilli, which should be added separately to any dish. For authentic Jamaican flavour, Scotch Bonnet chillies are typically added to most spicy recipes. You can also use ground versions of any of the spices here, but for better flavour start with whole.
Ingredients
Serves: 36
- 4 tablespoons 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
Method
Prep:5min ›
Cook:10min ›
Ready in:15min
- Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds and allspice berries in a frying pan. Toast over medium heat until the colour of the spices slightly darkens, and the spices are very fragrant, about 10 minutes. Remove the spices from the frying pan, 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.
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Reviews & ratings
Average global rating:
(10)
Reviews in English (10)
Without a doubt the tastiest curry I've ever made was with this mix of curry powder. The whole family went crazy for it. I followed the recipe exactly ( used ground fenugreek ) I've now made up a double batch of this and it will be a staple in my spice cupboard from now on. - 04 Aug 2016
I use this all the time. It's wonderful. It keeps well, but is wonderful when made and used immediately too. Thank you for the recipe. - 29 Sep 2015
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 grinding 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. - 28 Dec 2010 (Review from Allrecipes US | Canada)
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