Antiguan Curry Powder is a traditional Antiguan and Barbudan recipe for a classic curry powder, based largely on local spices. The full recipe is presented here and I hope you enjoy this classic Antiguan and Barbudan version of: Antiguan Curry Powder.
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I started out with an Americanised recipe (not enough chilli) and then reached out to a Trinidadian friend of mine now liming in Barbuda and we eventually narrowed in on this recipe, which is probably as authentic as you can get.
Place a small frying pan over medium heat. Once hot use to individually toast the whole spices for about 60-90 seconds, turning the pan until they are aromatic and slightly darkened (not not let them burn). As each spice is toasted turn out onto a plate then add the next spice.
Once the spices have cooled turn into a spice or coffee grinder. Pulse to chop then add all the ground spices. Run the grinder until you have a fine powder. Transfer to a jar, seal the lid and store in a cool, dark cupboard.
The curry spice blend will keep for up to three months.
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