Trinidad Curry Powder
A fragrant homemade curry powder blend featuring cardamom, coriander, cumin, and other aromatic spices. This traditional Trinidad-style curry powder can be stored for up to two months and adds authentic flavor to Caribbean dishes.
Ingredients
- •6 whole cardamom pods
- •1 cup coriander seeds
- •¼ cup cumin seeds
- •1 Tbsp mustard seeds
- •1 Tbsp fenugreek seeds
- •12½ pieces curry leaves
- •¼ cup whole black peppercorns
- •6 whole cloves
- •⅓ cup ground turmeric
Cooking Instructions
- 1.
Break open the cardamom pods, remove the seeds, and discard the pods.
3 min
- 2.
Place the cardamom seeds, coriander, seeds, cumin seeds, mustard seeds, fenugreek seeds, and curry leaves in a heavy frying pan and toast, swirling for about 5 minutes, until the spices begin to release their aromas.
5 min
- 3.
Place the toasted spices in a food processor or spice grinder and add the peppercorns and cloves. Grind the mixture to a find powder. Stir in the turmeric.
5 min
- 4.
Store in an airtight container. If stored properly, curry powder will keep for at least two months.
2 min