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Cayman Curry Powder
Cayman Curry Powder is a traditional Cayman Island recipe for a classic curry powder based on a hot madras base. The full recipe is presented here and I hope you enjoy this classic Cayman Island version of: Cayman Curry Powder.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Makes:
1 small jar
Rating: 
Tags : CurrySpice RecipesHerb RecipesCayman-islands Recipes
This, as you might expect, is based around hot madras curry powder, except with the addition of allspice and the use of dried and ground Scotch bonnet as the hot chilli component.
Ingredients:
6 tbsp coriander seeds
6 tbsp cumin seeds
4 tbsp black peppercorns
2 tbsp fennel seeds
2 tbsp black mustard seeds
1 tsp allspice berries
2 x 6cm piece of cinnamon or cassia bark
4 x Indian bay leaves
3 tbsp fenugreek seeds
3 star anise
20 curry leaves
15 green cardamom pods
2 tbsp turmeric powder
8 dried Kashmiri chillies
2 tbsp hot chilli powder (I used ground dried Scotch bonnets)
Method:
Using a dry frying pan individually toast each of the different whole spices until each is slightly darkened and aromatic (do this as different spices roast faster than others) but be careful they do not burn.
The curry leaves need to dry out and become lightly browned. Once toasted, turn the spice out onto a plate to cool then toast the next one.
When cool, grind them together into a fine powder in a spice or coffee grinder. You can also use a pestle and mortar (the traditional method) but spice grinders make things a lot easier.
Add the turmeric powder and chilli powder to the ground spice mixture and stir to combine.
Transfer to an air-tight container and store in a cool, dark, place.
Use within three months.
