Jamaican Curry Powder

Course: Spice

Cuisine: Caribbean, Jamaican

Prep Time: 5

Cook Time: 3

Cool time: 10

Total Time: 18

Servings:

Calories: 25kcal

Author: Kris Longwell

Jamaican Curry Powder is similar to Indian curry powder but with a little less heat. It's ideal for Caribbean dishes such as curry shrimp, Caribbean stewed chicken, and jerk wings! See blog post for links to any ingredient that you can't find at your local market!

Print Recipe

Equipment

Medium to large skillet
Coffee grinder or spice grinder, or pestle and mortar

Ingredients

3 tablespoon turmeric ground
1 tablespoon ginger ground
1 teaspoon nutmeg ground, preferably West Indies
¼ teaspoon cinnamon ground
2 tablespoon cumin seeds
2 tablespoon coriander seeds
1 tablespoon mustard seeds
2 teaspoon all-spice whole
2 teaspoon anise seeds
2 teaspoon fenugreek seeds
1 teaspoon black peppercorns

Instructions

In a medium-sized bowl, add the turmeric, ginger, nutmeg, and cinnamon. Stir with a fork or whisk until completely combined.
Place all of the other remaining ingredients in a large skillet/saucepan and heat over medium-high heat. Cook, stirring frequently, until aromatic and slightly smoking, about 3 minutes. Be careful to not let anything burn! Set aside to let cool for about 10 minutes.
Add the cooled seeds to a spice (or coffee) grinder and grind until fully pulverized. Alternatively, ground them with a pestle and mortar.
Transfer the ground seeds to the turmeric mixture. Use a fork or whisk to mix and fully combine. Use immediately or transfer to a jar with a lid. Keep unrefrigerated for 6 to 12 months.

Video

Notes

See the blog post for links to some of the ingredients that you can't find at a local market. Most can be delivered with a 24 hour period via Amazon Prime.

The powder is great in Caribbean recipes (we will be adding more and more to the blog), but it's also amazing sprinkled on scrambled eggs, popcorn, and burgers before grilling.

Nutrition