Jamaican Curry Powder
Ingredients20 m servings 12 cals
- Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. Toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes. Remove the spices from the skillet, 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.
Per Serving: 12 calories; 0.5 g fat; 1.8 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
ReviewsRead all reviews 7
I've made this powder twice now, and just love it. As the description states, it is a milder tasting curry but still full of flavor. I made it as instructed, toasting the whole spices first and ...
This recipe results in the perfect curry mix! Great flavour. Don't make the mistake of skipping any of the ingredients. All are necessary for this great blend. Trust me. I know my curries a...
Awesome curry powder recipe. I no longer purchase curry powder. My only problem is that my mother always takes my entire stash whenever she comes over.
Five stars! The aroma and taste of this recipe as written are wonderful. The proportions, in my opinion, are accurate for an accent to any dish calling for curry. I used a mix of brown and yello...
I used this "Jamaican Curry Powder" to make a curried chicken recipe (Allrecipes, Curried Coconut Chicken, ROMA). I thought the curry powder smelled "flat" on its own; however, it was excellent ...
This is a great recipe and tastes just like the Caribbean curries I had as a kid. I didn't think it would work without the usual Indian aromatics and the large amount of anise struck me as weird...