Recipes from the Caribbean Curry Dishes

CHICKEN CURRY

The East Indians laborers brough this dish back in 1838:

• 1 small chicken
• 1 onion
• 1 tomato
• 2 cloves garlic
• 1 tsp. ground cumin (jeera)
• 2 Tbsp. oil
• 2 1/2 cups water
• 2 Tbsp. curry powder
• 3 potatoes

Instructions: Peel and cut potatoes. Cut chicken into pieces and wash. Cut onions and garlic and grind together. Place onion, garlic, cumin, and curry powder in a small bowl and then add 1/4 cup of water and mix to make a curry paste. Add oil to a pot and heat, and then add curry paste and stir frequently and let it fry for 5 minutes. Add chicken to the pot and fry for another 5 minutes. Add potatoes to chicken. Add water. Add tomatoes if necessary. Simmer for 15 minutes or until potatoes are tender. This dish can be served with roti or rice.

BEEF CURRY

• 2 lbs. beef
• 1 small onion
• 4 clove garlic
• 1 tsp. ground jeera (cumin)
• 5 tsp. curry powder (mild)
• 3 Tbsp. oil
• 1 Tbsp. tomato paste
• 4 potatoes
• salt to taste

Instructions: Cut meat into small pieces and wash. Cut onions and garlic and grind together. Put oil in a pressure cooker and heat to a medium temperature. Add the grinded onion an garlic to the pressure cooker and let it fry for a few minutes. Add curry powder and jeera to the pressure cooker. Keep stirring and let it fry for approximately 3 to 4 minutes. Now add the meat. Add salt. Cover the pressure cooker loosely and cook until meat is well fried. Stir periodically. Add enough water to cover the meat. Let it pressure for 5 to 7 minutes depending on the tenderness of the meat. Add the potatoes and cook untill done. This dish can be served with rice or roti.

SHRIMP CURRY

1 lb. shrimp, 2 Tbsp. curry powder, 2 Tbsp. oil, 1/4 tsp. pepper, 1tsp.salt, 1/2 onion, 2 cloves garlic, water, coconut milk(optional), 1 green mango(optional), 1 lemon or lime

Instructions: Peel and wash shrimp with lemon juice. Heat oil, in a pan. Mix curry powder, grind onion and garlic and add some water to produce a smooth paste. Add the paste to the hot oil and fry for approx 4 minutes. Add shrimp, salt and pepper. Fry until the shrimp are pint and there is no water. Next, add the coconut milk, (about 2 oz. creamed coconut), and green mango. Then add about 1 cup of water, depending on the amount of gravy required. Cook for approx 10 minutes or until mango is soft.

EGG CURRY

6 eggs, 3 potatoes, 1 Tbsp. curry powder, 1/2 onion. 1/4 cup oil, 2 cloves garlic, 1 cup water

Instructions: Boil the potatoes with the egg until potatoes are cooked. Peel potatoes and eggs. Heat oil in a pan, and fry the eggs until brown on all sides. Drain the eggs. Put 1 Tbsp. of the oil in a pot, heat and add the ground onions and garlic. Fry for 1 minute, then add the curry powder. Fry again, for 3 mintues stirring often so that it does not burn. Add potatoes and eggs with the water. Bol for appros 10 minutes. Serve with rice or roti.

ALLU CURRY (POTATOES)

2 lbs. potatoes, 2 tsp. ssalt, 2 Tbsp. curry powder, 2 Tbsp. oil, 2 cloves garlic, 1 cup water

Instructions: Burn crushed garlic in oil, remove garlic and fry curry powder for 5 minutes. Add sliced potatoes, mango, water and salt. Cover and simmer until vegetables are tender. Serve with roti or rice.