Jamaican Curry Powder
1 standard portion
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 tbsp of turmeric ((21g)ground)
- 1 tbsp of cumin seeds ((6g))
- 1 tbsp of coriander seeds ((5g))
- 2Β½ tsp of fenugreek seeds ((10g))
- 2Β½ tsp of black mustard seeds ((7.5g))
- 2 tsp of ginger ((4g) ground)
- 2 tsp of whole pimento berries ((10g) all spice)
- 1 tsp of thyme ((2g) dried)
- 1 tsp of black peppercorn ((4.5g))
- 1 tsp of nutmeg ((2g) ground)
- Β½ tsp of cinnamon ((1g)ground)
- Β½ tsp of chilli ((2.5g)or scotch bonnet powder)
- ΒΌ tsp of garlic granules ((0.75g))
Method
- Place the whole spices in a skillet on medium heat and toast the spices for 2 minutes, stirring and tossing the pan until they release their aroma.
- Allow the spices to cool before combining the ground and whole spices together in a grinder.
- Pulverise the spices into a ground blend.
- Store in a clear container, in a dry place for several months