When a recipe calls for ‘Caribbean’ curry powder, it’s important not to substitute an Indian curry powder. Caribbean curry includes Pimento, or Allspice, and this ingredient adds a sweet, subtle flavour to any dish.
Caribbean Curry Powder
- 4 tablespoon whole coriander seeds
- 2 tablespoon whole cumin seeds
- 2 tablespoon mustard seeds
- 3 star anise
- 1 tablespoon fenugreek seeds
- 1 tablespoon allspice (pimento) berries
- 3 tablespoons ground turmeric
Place all the ingredients for the Caribbean curry powder, except the turmeric, into a dry frying pan. Toast the spices over a medium heat for about 5- 6 minutes or until they colour slightly and release their aroma.
Allow the spices to cool and then grind them to a powder with a pestle and mortar or use a spice grinder. Mix in the turmeric and store in an air-tight container.
This recipe makes a mild, aromatic curry powder and does not contain any heat. Cayenne pepper can be added for a hotter version but traditionally Scotch Bonnet peppers are used for heat in Caribbean food, they impart a wonderful flavour and aroma as well as being fiery!