Curry Powder

In Caribbean cuisine we tend to use curry powder, not Thai-style curry pastes. Most of the recipes in this book were developed using Madras curry powders, primarily brands made in the Caribbean, but an Indian-style medium-hot Madras curry powder would do. Madras curry powder tends to be orange-yellow, though some have a green color. On occasion, I use Colombo curry powder, a mild curry powder from the French West Indies. Although it does not pack the heat of Madras curry powder, Colombo has a wonderful roasted flavor. If you cannot find Colombo you can use a mild Madras.