About this recipe: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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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.
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