Kala Madras Curry Powder 85g – Trinidadian Caribbean Curry Blend

Caribbean Curry Is Not Indian Curry — And This is Why That Matters

Key Facts

• Brand: Kala Brand
• Origin: Trinidad and Tobago
• Weight: 85g
• Style: Dry curry powder blend
• Key Ingredients: Turmeric, cumin, mustard, fenugreek, black onion seed, black pepper, ginger, sesame, celery, coriander
• Heat Level: Medium — aromatic heat with depth
• Dietary: Naturally vegan and gluten-free (no wheat ingredients)
• Best Uses: Curried chicken (Trini style), curry goat, curried shrimp, potato and chickpea curry, fish curry
• Shipped from: Sydney, Australia

The Story of Caribbean Curry — 150 Years in the Making

When Indian indentured labourers arrived in Trinidad and Tobago in the mid-1800s, they brought their culinary traditions with them — including the art of grinding and blending curry powders. Over the following 150 years, those Indian spice traditions fused with Caribbean ingredients, cooking techniques, and local tastes to produce something entirely new: Caribbean curry. It shares ingredients with its Indian ancestors — turmeric, cumin, coriander, fenugreek — but the ratios, roasting techniques, and application are distinctly Trinidadian.

The Kala Brand Madras Curry Powder reflects this heritage. It’s rich in colour from turmeric, aromatic from cumin and coriander, with the distinctive earthy depth of black onion seed and fenugreek that makes a Trinidadian curried chicken taste completely different from a tikka masala or a Thai green. The texture is fine and the colour deep golden-orange — when it hits hot oil in a heavy-bottomed pot, the aroma it releases is unmistakably Caribbean.

Trinidadian curry technique differs from Indian curry cooking in key ways: the curry powder is typically “burnished” in hot oil with onion and garlic before the protein is added, giving the finished dish a characteristic toasted, slightly smoky depth. Marinating the protein overnight in the curry powder before cooking amplifies this further. The result is a sauce that’s less saucy, more intensely flavoured, and deeply satisfying — the kind of dish Trinidadians eat over white rice with fresh roti, steamed dasheen bush, and a cold Carib beer.

How to Use

1. Marinate first: Coat chicken pieces (or goat/shrimp) in 1–2 tablespoons of Kala Madras Curry Powder plus garlic, ginger, salt, and scotch bonnet. Marinate for at least 1 hour, overnight for best results.
2. Burn the curry: Heat 2 tablespoons of oil in a heavy pot. Add 1 tablespoon curry powder and cook, stirring, for 2–3 minutes until the oil turns golden and aromatic. This step is called “burning the curry” and is essential to authentic Trinidadian curry flavour.
3. Add aromatics: Add onion, garlic, and tomato to the pot and cook until softened.
4. Add marinated protein: Add the seasoned meat and sear all sides in the curry oil mixture.
5. Slow cook: Add water to cover, reduce to a simmer, and cook covered for 40–90 minutes depending on the protein, until tender and sauce has thickened.

Serving Suggestions

• Trinidadian Curried Chicken: The classic. Serve over white rice with curry-seasoned chickpeas (channa) and roti for the full experience. Watch this Trini curried chicken recipe →
• Curry Goat: Use alongside Frozen Curry Goat Pieces for an authentic Caribbean feast. Marinate overnight, cook low and slow for 2 hours.
• Curried Shrimp: Use just 1 tablespoon of Kala Curry with garlic and coconut milk for a quick, fragrant shrimp curry ready in 15 minutes.
• Want a Guyanese curry style instead? Try INDI Special Madras Curry — a similar blend from Guyana’s distinct curry tradition.

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