Jamaican Curry Powder Recipe (2024)

FAQs

What is Jamaican curry powder made of? ›

Curry shrimp, curry lobster and the world-famous Jamaican curry goat are popular all over the island. The ingredients are: Coriander, cumin, mustard, star anise, fenugreek, allspice, turmeric, orange juice powder, cayenne, vegetable base.

The greatest difference between the two spice mixes comes into play when examining heat levels. Indian curry powders tend to have more chile powder in them while Jamaican curry powder. Some commercial versions may have a bit of cayenne pepper in them, but most recipes usually omit that spice.

To substitute Jamaican curry powder, I started with regular curry powder (which contains most of the same spices), then added extra turmeric and allspice. This allowed me to use ingredients that were easy for me to find, AND I didn't have to toast and grind the spices myself.

The sweetness of the honey is the perfect partner for the diverse flavors of curry, including the heat of spices like black pepper or chili pepper, the brightness of fresh ginger, the smokiness of black cardamom, and the earthy notes of turmeric. Honey makes for a great background flavor in more complex curries.

Unlike regular curry powder, Jamaican curry powder contains more turmeric (hence the bold yellow color) and allspice. Therefore, if you don't have Jamaican curry powder handy, simply use regular curry powder and add additional turmeric powder and a few pinches of allspice powder.

With a meaty sauce that covers the veggies you cannot go wrong when serving this hearty meal to your family and friends. Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish.

Curry powders usually consist of turmeric, cumin, ginger, and black pepper. Some blends also incorporate garlic and cinnamon. What all curry powders share is a sweet warmth and pleasant pungency that adds a toasty depth to everything it touches.

You can whip up a quick, easy, healthy and delicious curry using curry powder or it can be used as a marinade or rub too. There is a huge difference in taste between good quality curry powder and cheaper, less flavoursome versions.

One study found that people who eat more curry powder are less likely to have high blood pressure. Another study found that having curry powder in a meal improves circulation immediately after the meal. The turmeric commonly found in curry powder also helps lower cholesterol, which makes heart disease less likely.

While both are Indian spice mixes, their unique flavor profiles distinguish them. Curry Powder tends to be milder, with a symphony of spices creating a harmonious, less intense flavor compared to the robust complexity of Garam Masala.

What spice is closest to turmeric? ›

Saffron: With its golden color and delicate floral flavor, saffron can serve as a luxurious substitute for turmeric in certain recipes. Use a small pinch of saffron threads in rice dishes, soups, and sauces for a similar color and subtle flavor enhancement.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

Caribbean curry powder also tends to have a higher proportion of sweet spices such as cinnamon, nutmeg, and clove, with a strong cumin flavor as well. Caribbean Cooking Methods. The other distinguishing factor in Caribbean curry chicken is the cooking methods used to prepare it.

Jamaican curry powder contains many of the same ingredients as Madras curry powder, so the benefits of eating both are similar. According to Healthline, turmeric and coriander are powerful ingredients well-known to help with inflammation.

Curry paste is a wet ingredient made with fresh chilies. It must be dissolved into a liquid during the cooking process. Curry powder is a dry ingredient that must be activated with a liquid or oil. It does not include fresh chilies, so it will be much less spicy than a curry paste.

Curry is intrinsic part of Jamaican history. Indian servants who were brought to the then English Colony to work on sugar plantations after the abolition of slavery, brought the spice to Jamaica in the C17th. Curry is now one of the most popular dishes in Jamaica, usually made with goat, prawns, chicken, crab or pork.