Walkerswood West Indian Curry Paste 190g – Jamaican Curry Ready

Jamaica’s Best Curry Paste — Pre-Cooked, Authentic, Ready in Minutes

Key Facts

• Brand: Walkerswood
• Origin: Jamaica
• Weight: 190g
• Style: Pre-cooked West Indian curry paste
• Key Ingredients: Water, Soybean oil, Turmeric, Coriander seed, Cayenne pepper, Fenugreek seed, Cane sugar, Salt, Citric acid, Allspice, Cumin, Anise seed, Star anise, Garlic powder, Preservatives
• Heat Level: Medium — warming Caribbean heat with allspice and cayenne
• Dietary: Vegan (no meat/dairy ingredients)
• Best Uses: Goat, chicken, seafood, vegetables, tofu, chickpeas
• Unique Feature: Pre-cooked — ready to use directly, no raw-spice cooking required
• Shipped from: Sydney, Australia

What Makes Walkerswood West Indian Curry Different from Indian Curry?

Walkerswood is one of Jamaica’s most respected food brands — their Scotch Bonnet Jerk Seasoning is a global standard, and their West Indian Curry Paste carries the same commitment to authentic Caribbean flavour. This paste represents the Jamaican interpretation of curry: spices brought to the islands by Indian indentured labourers in the 19th century, transformed over generations by Jamaican ingredients, techniques and tastes into something genuinely distinct.

The key differentiator is the inclusion of allspice (pimento) — Jamaica’s signature spice — alongside the standard curry base of turmeric, coriander, cumin and fenugreek. Allspice in a curry paste is a Jamaican signature that you won’t find in Indian or Thai varieties, and it creates a warm, slightly woody, aromatic depth that’s instantly recognisable. Star anise and anise seed add a subtle complexity that lifts the whole paste beyond a standard curry profile.

The pre-cooked format is genuinely useful. Traditional curry paste preparation requires careful “burnishing” of raw spices in hot oil — a step that takes skill and time to do properly. Walkerswood has done that step for you. The paste can be added directly to the pot with your protein and aromatics, dramatically reducing cook time while delivering authentic flavour. The 190g jar is enough for 2–3 full curry meals for a family of four.

How to Use

1. Marinate: For best results, coat your protein in 2–3 tablespoons of the curry paste with garlic, ginger, and salt. Marinate for at least 1 hour, overnight for goat or tougher cuts.
2. Build the base: Heat oil in a heavy pot. Add onion and cook until softened. Add the marinated protein and sear until browned on all sides.
3. Add paste and liquid: Add another tablespoon of curry paste, stir through, then add water or stock to cover. The pre-cooked paste will dissolve immediately into the sauce.
4. Simmer: Cook covered on low heat — 30 minutes for chicken, 1.5–2 hours for goat or lamb, 15 minutes for seafood.
5. Finish: Add a splash of Caribbean pepper sauce for extra heat and depth. Adjust salt to taste.

Serving Suggestions

• Jamaican Chicken Curry: Use with bone-in chicken pieces marinated overnight. Serve over white rice with roti and a fresh cucumber salad. Watch this quick guide →
• Curry Goat: The definitive application — combine with Frozen Curry Goat Pieces for an authentic Jamaican feast. Slow-cook for 2 hours minimum.
• Spicy Prawn Curry: Marinate king prawns in 1 tablespoon of paste with garlic and lime. Pan-fry on high heat for 3–4 minutes — fast, aromatic, Caribbean.
• Compare styles: Try alongside Kala Madras Curry Powder (Trinidadian) and INDI Guyanese Madras to experience Caribbean curry’s regional diversity.

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