HOW TO MAKE JAMAICAN CURRY PASTE RECIPE

scotch bonnet peppers

💰Cheaper: jalapeño peppers

Jalapeños provide a milder heat and are more readily available.

vegetable oil

🥗Healthier: coconut oil

Coconut oil enhances the tropical flavor profile.

brown sugar

🥗Healthier: honey

Honey adds sweetness with a different flavor nuance.

Welcome viewers and introduce the recipe for curry marinade or curry paste.

Show the ingredients: onions (green and white), ginger, pimento seed, garlic, fresh thyme, one hot pepper, bay leaves, sweet pepper, vinegar, mixed herbs, garlic salt, olive oil, curry powder, turmeric, black pepper, and masala.

Explain the importance of vinegar for preserving the marinade's shelf life.

Mention using mixed herbs like Italian herb or oregano.

State that garlic salt with parsley will be used, or regular salt if garlic salt is unavailable.

Introduce the use of masala, emphasizing its importance in the recipe.

Combine cool running curry with Indian curry for flavor.

Add turmeric for taste and color, and mention the use of black pepper.

Explain that bay leaves are already included in the mixture.

Add olive oil and vinegar as liquids for blending the marinade.

Blend the ground seasonings in a small blender, removing the stem from the hot pepper and optionally the seeds for less heat.

Add 1/3 cup of vinegar and a bit of olive oil to the blender before blending the mixture.

Show the blended mixture and comment on its appearance and aroma.

Add the remaining seasonings: Italian herbs, garlic salt, and four tablespoons of curry powder, doubling the amount compared to other seasonings.

Add one teaspoon of black pepper and the masala, noting that it contains other herbs.

Blend the mixture again, shaking the blender to ensure everything is processed evenly.

Check the consistency and appearance of the blended marinade, expressing satisfaction with the result.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary