Every Island has their version of curry. This version comes from Trinidad and is truly Caribbean. The East Indians came to this part of the world after slavery was abolished. Their cuisine went through a metamorphosis and the curry that we cook today bears no resemblance to the ones from India and Pakistan.
This is truly a
4 potatoes peeled and diced
1 large onion chopped
1 1/2 ozs. Curry powder
6 cloves garlic minced
˝ tsp. Hot pepper sauce
1 ˝ tsp. Salt or to taste
2 cups water
1/4 cup vegetable oil
Secret Ingredient....... 3 tbsp. Tamarind paste, 1 large green mango diced
or 3 tbsp. lemon juice
The secret to making a really special curry is to stir-fry the dry powder for a few seconds before adding the meat. This process releases the curry flavour which is then absorbed in full by the meat.
* Heat the oil in a saucepan and then add the onion and garlic.
* Stir-fry for two minutes or until the onions go limp.
* Add the salt and curry powder and continue stir frying for about ten
* Add the meat and stir to coat with the curry mixture.
* Cover the saucepan and let it cook for about five minutes, stirring at
least twice during this time.
* Add the water, pepper sauce, tamarind paste and potatoes
and continue to cook on medium heat until the potatoes are soft and the
meat is fully cooked. This should take approximately 25 minutes.
When using lemon juice, do not add until the final ten minutes of cooking. The reason of this, is because the lemon juice prevents the potatoes from becoming soft.
Serve with roti or over hot boiled rice.
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All recipes shown here are taken from the book "Treasures of My
Caribbean Kitchen by Anne-Marie Whittaker. All information is copywrited
and may not be used for other than personal use, without permission.