Trini Goat and Duck Curry Powder is a traditional Trinidadian recipe for a classic curry spice blend typically used for goat and duck curries. The full recipe is presented here and I hope you enjoy this classic Trinidadian version of: Trini Goat and Duck Curry Powder.
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This is a classic curry powder, that tends to be heavy on the turmeric and which is used as a rub of flavouring for goat meat or duck curries. Note that the recipe uses anise seeds and not star anise for the aniseed flavour.
Place a non-stick pan over medium heat. Once the pan is hot, add in the whole spices and dried chillies and toast, stirring frequently, for about 2 minutes until the spices are darker in colour and aromatic (but take care not to allow them to burn).
Turn the spices onto a plate then set aside to cool.
Once cool, transfer the toasted spices to a spice or coffee grinder. Pulse to chop then add in the remaining spices. Render the mixture to a fine, well-blended, powder then transfer to a screw-top jar to store.
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