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Origin:
Form:
Use:

India/Caribbean
Ground
Great blend to spice up Seafood, lamb, rice, soups and dressings.

Curry-like spicing was brought to the Caribbean by Indians who were introduced to work on sugar plantations. This blend has an affinity for seafood but is equally good with chicken and beef. Also try in scrambled eggs, vegetables, chicken and lamb. This blend contains: Coriander, Cumin, Turmeric, Black Pepper, Habanero Chile, Garlic, Ginger, Black Mustard, Anis Seeds and Fennel.

Shrimp Madras Recipe:

A favorite of many, as well as a good choice for beginners to try as a basic curry.

1.5 pounds jumbo shrimp (peeled and rinsed)
1 tablespoon tomato paste
¼ cup coconut milk
1 teaspoon West Indian Curry Powder
1 teaspoon Garam Masala
¼ cup olive oil

Marinade the shrimp in a mix of the West Indian Curry powder with the Garam Masala and olive oil.
Stir the shrimps on a high fire, add tomato paste and coconut milk.
Cook on a low fire till the shrimps are done.
Sprinkle the shrimps with salt + lemon juice and serve with rice.