Trinidad Curry Powder

Ingredients for Trinidad Curry Powder

• 6 cardamom pods

• 140g coriander seeds

• 35g cumin seeds

• 1 tablespoon mustard seeds

• 1 tablespoon fenugreek seeds

• 10-15 curry leaves (optional)

• 40g whole black peppercorns

• 6 whole cloves

• 80ml plus 1 tablespoon ground turmeric

How to make Trinidad Curry Powder

Break open the cardamom pods, remove the seeds, and discard the pods.

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.

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.

Store in an airtight container. If stored properly, curry powder will keep for at least two months.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.