1 tbsp coriander seeds
1 tbsp cumin seeds
2 tsp all spice seeds
2 tsp yellow mustard seeds
2 tsp fenugreek seeds
1½ tsp white or black peppercorns
¼ tsp cloves
2 1/2 tbsp ground turmeric
1 tsp nutmeg powder
2 tsp ginger powder
½ tsp ground scotch bonnet pepper powder. If you cannot find scotch bonnet powder, use cayenne chilli powder.
1 Heat a pan on high heat. When the pan is heated reduce the heat to low and add the whole spices to the pan (coriander, cumin, all spice, yellow mustard, fenugreek, peppercorns, cloves). Dry roast them on low flame till the spices start releasing their aromas, for about 3-4 minutes. If the pan is too hot, please hold it a few inches away from the heat source while you stir the contents. Keep stirring constantly so that you do not burn the spices. Remove from the pan and allow the spices to cool till they are warm, and you can hold them in your palm.
2 Add all the roasted whole spices to a spice grinder. Also add in all the powdered spices (turmeric, nutmeg, ginger, scotch bonnet pepper or cayenne chilli). Grind the spices to a fine powder.
3 Pass the ground spices through a fine sieve and collect it into an airtight container.
4 Store the Jamaican curry powder in a cool place, preferably a refrigerator, for future use. It should stay fresh for about 6 months.
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