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Unread 04-21-2013, 10:41 PM   #1
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Default Jamaican Curry Powder: How to Use It

I just made a whole mess of Jamaican curry powder for a specific application which used all of a tsp of it. I left out any chili powder figuring I could add heat to whatever I use it for later. Problem is, I don't have any real idea of what to do with it?

I was thinking of rubbing a pork tenderloin down with it later this week. Any other thoughts on how to use this stuff?
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Unread 04-21-2013, 10:56 PM   #2
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What is in it or do you have a link to a recipe? I would need to know what is in it before making a recommendation.
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Unread 04-21-2013, 11:06 PM   #3
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Chicken Thighs, S&P first then Curry on skin side only. Grill skin down over high direct heat until skin starts to crisp. Move to cool zone skin up for 15-20 minutes. Watched a neighbor of mine do it this way. Amazing.... BTW, add a small chunk of Oak after you move them to the offset cool zone.
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Unread 04-21-2013, 11:14 PM   #4
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Coriander, cumin, allspice, anise seed, mustard seed, fenugreek, tumeric.
http://allrecipes.com/Recipe/Jamaican-Curry-Powder/
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Unread 04-21-2013, 11:26 PM   #5
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I would think this would be great on fish or chicken. Add it to rice or vegetables for a different flavor.
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Unread 04-21-2013, 11:31 PM   #6
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I find curry best in stews or when braising... not to say its not good on the grill I just think the flavour comes a lot more when cooked down. It will keep well in a tight jar. Use as needed. Im curious as to what you're doing with it.

BTW I always almost double the curry powder in recipes... but then again I really like the flavor.

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Unread 04-21-2013, 11:39 PM   #7
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I used it to flavor some homemade mayonnaise. The wife is going to use it on her turkey lettuce wraps in her lunch this week. I smoked up the turkey breast this afternoon.

I was also thinking about using it to season some egg salad.
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Unread 04-21-2013, 11:47 PM   #8
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Unread 04-21-2013, 11:55 PM   #9
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Quote:
Originally Posted by Phrasty View Post
I find curry best in stews or when braising... not to say its not good on the grill I just think the flavour comes a lot more when cooked down. It will keep well in a tight jar. Use as needed. Im curious as to what you're doing with it.

BTW I always almost double the curry powder in recipes... but then again I really like the flavor.

Cheers
I saw your curried goat recipe earlier this week and it looked awesome. Goat however is awfully hard to come by around here, any suggestions on alternatives?
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Unread 04-22-2013, 01:32 AM   #10
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Quote:
Originally Posted by MS2SB View Post
I saw your curried goat recipe earlier this week and it looked awesome. Goat however is awfully hard to come by around here, any suggestions on alternatives?
Mutton is very similar and is commonly interchanged with goat. Try get that, otherwise Lamb is another good option.

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