Jamaican Curry Powder
A homemade Jamaican curry spice blend. If you can't find these spices at your local grocery store, your best bet would be Indian markets. Lightly toasting the spices just before grinding gives a more complex, bolder flavour.
Nutritionper 100 gāŗ
333
Calories
11g
Protein
52g
Carbs
9g
Fat
Ingredients
| 2 1/2 tbsp | 38 ml | ground turmeric |
| 1 tbsp | 15 ml | ground coriander seeds |
| 1 tbsp | 15 ml | cumin seeds |
| 2 tsp | 10 ml | allspice |
| 2 tsp | 10 ml | ground ginger |
| 2 tsp | 10 ml | dry yellow mustard seeds |
| 2 tsp | 10 ml | ground fenugreek seeds |
| 1 1/2 tsp | 7.5 ml | white or black pepper |
| 1 Š±Ń. | whole dried clove (or ~1/4 tsp ground) | |
| 1 tsp | 5 ml | ground nutmeg (optional) |
| 1/2 tsp | 2.5 ml | ground scotch bonnet or cayenne pepper |
Instructions
- If using whole grains, lightly toast on low heat in a fry pan for about 3-5 minutes before grinding, just until the spices smell nice and toasty. Then grind in a coffee grinder.
- You may skip the toasting and just grind all the spices. Store in an airtight container for up to 6 months.