INDI Duck & Goat Curry Powder 85g | Guyanese Caribbean Spice

Guyanese Duck & Goat Curry Powder — INDI’s Bold Caribbean Blend

Key Facts

• Brand: INDI (Edward B. Beharry & Company, Guyana)
• Origin: Product of Guyana
• Weight: 85g
• Dietary: Vegan, Gluten-Free
• Speciality: Formulated for duck and goat — bolder spice profile than standard curry powders
• Best Uses: Bunjal duck, curried goat, chicken, fish, vegetables
• Ships from: Sydney, Australia

Guyana sits at the crossroads of Caribbean and South Asian culinary heritage. With one of the largest Indo-Caribbean populations in the world, Guyanese cooking has developed a distinct curry tradition — bolder, earthier, and richer in colour than standard Indian masalas, but with a Caribbean warmth all its own. INDI’s Duck/Goat Curry Powder is built for exactly the dishes that showcase this tradition best: Bunjal Duck (the signature Guyanese dry-fried duck curry) and slow-simmered curried goat.

If you’ve only cooked with supermarket curry powder, this will be a revelation. The texture is dense, the colour is deep golden-orange, and the aroma hits before you even open the jar properly. This is a curry powder that takes marinating seriously — INDI recommends a minimum of 1 hour, but overnight is where the magic happens. The spice penetrates the meat and creates a crust when browned in hot oil that standard curry powders simply can’t replicate.

INDI is one of Guyana’s most established food manufacturers, part of the Beharry Group — a name synonymous with quality across the Caribbean. This isn’t a boutique product; it’s a genuine staple that Guyanese families have relied on for generations, now available to the Australian Caribbean community and adventurous home cooks who want something beyond the spice aisle at Coles.

How to Use

1. Bunjal Duck: Cut duck into pieces, marinate with 2–3 tbsp INDI curry powder, garlic, onion, and green seasoning for at least 1 hour. Brown in hot oil on high heat (the “bunjal” method — dry-frying without water). Cook down until dry and caramelised.
2. Curried Goat: Marinate goat pieces overnight with curry powder, scotch bonnet, and fresh herbs. Brown well, then simmer with water or coconut milk for 90+ minutes until tender. Add potatoes in the final 20 minutes.
3. Versatile Base: Works on chicken, fish, and vegetables — use as you would any curry powder, adjusting quantity to taste.

Serving Suggestions

• Bunjal Duck: Serve with white rice and Trinidad pepper sauce — a classic Guyanese Sunday meal.
• Curried Goat & Roti: Pair with Caribbean-style roti or Sada Roti for an authentic Guyanese plate.
• Explore Guyanese flavours: Browse our full range of Guyanese products including INDI Cook-Up Seasoning.

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