Grenada Curry Powder is a traditional Grenadian (from the Island of Grenada) recipe for a classic curry powder incorporating nutmeg, as prepared on the island. The full recipe is presented here and I hope you enjoy this classic Grenadian version of: Grenada Curry Powder.
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Whilst the majority of curry powder in Grenada is imported, and tends to be based around medium Madras. However, being a spice-producing island native curry powder is made. And just as allspice is a distinctive addition to most Caribbean curry powders, Grenadan curry powder contains both nutmeg and mace as distinct flavourings.
Place a small thick-bottomed frying pan over medium heat and use to individually toast all the whole spices (everything apart from the turmeric, ginger and smoked paprika) for about 90 seconds to 2 minutes until they have slightly darkened in colour and are aromatic (but take care they do not burn).
Once toasted, turn the spice out onto a plate then toast the next spice. For the chilli pieces, toast for about 2 minutes until they start to darken in colour.
Once all the spices have been toasted allow to cool then turn into a spice grinder and render to a smooth paste. At this point add the turmeric, ginger, crumbled bayleaf and smoked paprika. Pulse to combine with the other spices.
Turn the spice blend into a jar with an air-tight lid then store in a cool, dark place where it will keep for up to 3 months.
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