Here's one of those classic Caribbean curry dishes done a little different, to free up your time in the kitchen. Curry Duck is a hit on the islands, especially in Trinidad and Tobago where a large part of the population is of East Indian heritage (same can be said for Guyana as well) The duck of choice when making this type of curry is the Muscovy (Cairina moschata is a large duck native to Mexico, Central, and South America), which is traditionally raised by many village folks and farms for resale.
While we use the same ingredients and for the most part cook similar dishes, you'll find that as you travel across the West Indies the technique we employ on each island differs. That is exactly the case with one of the most famous dishes coming out of the Caribbean, Curry Goat. A curry goat from Trinidad and Tobago will most certainly be different than one from Grenada and just as unique as one done in a Guyanese or Haitian home. I've shared several methods of cooking curry goat so far, but it seems we've not had a go at a Jamaican version, until now.
Curry Crab and Dumplings is one of the most iconic dishes on our sister island of Tobago. If you've ever had the pleasure of hitting the beach at Store Bay (where you also catch the glass bottom boats to Buccoo Reef and Nylon Pool), you've surely walked pass many of the food vendors selling this classic curry dish. While I've shared this recipe before, I was asked via Instagram to share a simplified version that's easy to prepare and just as tasty as the classic I shared about 4 years ago.
This is definitely one of those dishes that takes me back to my childhood. Seafood was our mortal enemy (with the exception of fried King Fish) of ours when we were kids, however this fried dried curry shrimp was something we always requested from mom. Normally served with hot-out-the oven coconut bake. Unlike traditional curry shrimp where you'd normally have a gravy or sauce and sometimes you'd find pieces of potato in the mix, this curry shrimp is all about that rich and intense curry flavor.
Pumpkin and shrimp are two things mom struggled to get us to eat as kids, but as an adult I can't get enough. Looking back I wish I had started eating pumpkin from a younger age as the pumpkins mom would use came directly from the small garden we had at the back of our home in rural Trinidad. Grown organically and under the brilliant Caribbean sun... I still recall mom commenting "gosh this pumpkin cook real gud" every time she made a pumpkin dish.
Any sort of game, including deer (venison) is what we call "wild meat" in the Caribbean and for the most part it's a sort of cherished delicacy, especially around Christmas and Carnival time. I have very fond childhood memories of going hunting with my brother and dad and into my early teens we would venture out with my friends. Though I went to school in San Fernando (city), most of my spare time was spent in the country side of Guaracara, so you'd find that I'm an outdoors person at heart.
I may have mentioned before that while growing up on the islands mom never made any sort of curry dishes with pork, so I credit my aunt Victoria (I speak about her in my book) for passing the basics of this recipe on to me, when I lived with her during my early years in Canada. Her version included a bit more cooking (I like my beans with a slight crunch) and a little heavier on the curry, so this version of curry pork with green beans is personalized to my liking.
Curry channa and aloo (chickpeas and potato) is a classic vegetarian curry dish hailing from the Caribbean... with a strong Indian influence. Due to the fact that Indian indentured laborers where brought in from India after slavery was abolished to upkeep the sugarcane industry. I started adding chicken to the mix as a means of adding more flavor and added texture to the mix. Plus it's a great way to use chicken breast, without it going dry and bland. I may have mentioned that I'm no fan of chicken breast - more a dark-meat kinda guy. In this recipe we'll cut back on the overall cooking time by using canned chickpeas (Channa) and in an upcoming post, I'll show you how to use shrimp instead of chicken.
Curry wasn’t cooked often in our home when we were growing up (dad was not a fan of curry), especially pork. Mom’s go-to recipe when it came to pork was either stewed (stewed pork recipe) or roasted in the oven. When I moved to Canada and started living with my aunt (mentioned her in my cookbook), […]
If you’re looking for a way to add a wicked punch of flavor to boring cauliflower, look no further. Along with the wonderful flavors of a good Caribbean style curry, this recipe is also vegetarian and can be done gluten free (check your curry powder to ensure there’s no gluten-flour additive in it). Based on […]