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.
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