Jamaican curry powder

Jamaican curry powder

From
C is for Caribbean

Ingredients

Quantity Ingredient
2 tablespoons ground turmeric
4 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons yellow mustard seeds
1 tablespoon black peppercorns
1 tablespoon allspice berries
1 tablespoon fenugreek seeds
2 star anise

Method

  1. Tip all the ingredients into a large frying pan and toast on a low–medium heat for 10 minutes, stirring every 2 minutes to ensure that all the spices toast evenly. Make sure they don’t burn.
  2. Once lightly coloured and aromatic, transfer the spices to a plate to cool completely.
  3. Once cool, blitz the spices in a spice grinder or with a pestle and mortar until finely ground. Store in an airtight jar for up to 2 months.
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