It's said that Trinidadians will curry anything from meat to vegetables to fruit. As in masala, Green Seasoning, and other spice mixtures, the ratio of spices in a curry powder is very personal. Experiment to find the proportions you like. You'll notice that hot pepper is notably absent from this mixture—unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste. I find that curry leaves lend a wonderful aroma and texture but if they are not available, simply omit.

　　

Ingredients

Makes 2 cups

　　6 cardamom pods

　　1 cup coriander seeds

　　¼ cup cumin seeds

　　1 Tbsp. mustard seeds

　　1 Tbsp. fenugreek seeds

　　10-15 curry leaves (optional)

　　¼ cup whole black peppercorns

　　6 whole cloves

　　⅓ cup plus 1 Tbsp. ground turmeric

　　

Step 1

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

　　

Step 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.

　　

Step 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.

　　

Step 4

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

　　Reprinted with permission from Sweet Hands: Island Cooking from Trinidad & Tobago by Ramin Ganeshram, copyright (c) 2006. Published by Hippocrene Books.Buy the full book from Amazon or Bookshop.