"An authentic Jamaican curry powder without hot pepper, which should be added separately to any dish. You can also use powdered versions of any of the ingredients, but for better flavor use whole seed. For authentic Jamaican flavor, you will usually add Scotch Bonnet or Habanero peppers to your recipes. However, if you want to add heat directly to the powder, add 2-4 tablespoons cayenne powder to the mix, depending on your taste." — Monty
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whole coriander seeds
whole cumin seeds
whole mustard seeds
whole anise seeds
whole fenugreek seeds
whole allspice berries
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 then grinding them with the turmeric. I strongly suggest you don't skip the toasting, it makes the spices so much more flavorful, and the aromas as you're making it are mouthwatering - you know this is going to be good! I made a curry sauce with this powder by frying garlic, onion and ginger, then added the powder to "toast" it a bit in the wok. Then added coconut milk, salt and pepper, let it simmer for a bit, then the veggies: Potato, cauliflower, red bell pepper, corn and garbanzo beans. Deee-licious! If you want it spicier, add the hot pepper of choice, though I suggest habanero, since that's what is used in Jamaica. I served alongside Jerk swordfish, hence the vegetarian version, but add any meat of your choice to the curry sauce. I say again, Deee-licious.
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 and this is one of the best I've come across. Thanks Monty!
* Percent Daily Values are based on a 2,000 calorie diet.
Jamaican Curry Powder
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 5
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