Tuesday, 26 June 2012

Jamaican Curry Powder

Okay, you know what it means when I post a spice blend recipe: I'm about to use it to make something more- in this case, Jamaican Patties, both with meat and with greens.

Interestingly, formulae for Jamaican curry don't generally contain a hot element. That usually gets added to the dish in the form of hot (Scotch bonnet) chiles or hot sauce. The allspice also gives it a nice mellow quality, so you can make your final dish as mild or spicy as you like. 

about 1/4 cup curry powder
15 minutes prep time

1/2 teaspoon green cardamom (8 pods)
5 teaspoons coriander seed
3 teaspoons cumin seed
2 teaspoons anise seed
1 1/2 teaspoons fenugreek seed
1 1/2 teaspoons allspice berries
1 piece star anise

1 1/2 teaspoons ground ginger
1/4 teaspoon ground cinnamon
5 teaspoons ground turmeric

Measure out the first 7 ingredients, and toast them in a heavy skillet until fragrant and showing some signs of slight browning. This will take only a minute or two once the pan is hot. Turn them out at once onto a plate to cool.

Once cool, grind the whole spices very thoroughly. Mix the ground spices with the last three remaining spices. Keep stored in a cool, dark spot in a well-sealed jar until needed.


Caitlin said...

Looking forward to trying this mix :) We eat Indian curry everyday so a variation will be nice. Do you ever make Jerk seasoning?
Thank you :)

Ferdzy said...

Yes, I have posted recipes for Jerk Ribs or Chicken and Jerk Burgers.



Hope you enjoy the curry!