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Seafood

5 Tips To Cooking Perfect Curry Shrimp.

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I had a recent request via Instagram asking for tips on cooking curry shrimp. According to the person who contacted me, they encounter over-cooked and bland shrimp every time they give it a go in the kitchen. It got to the point where they’ve now given up on ever cooking curry shrimp again.  I can assure you that if you also encounter this problem, you’re not alone. Experience also tells me that even many of the West Indian restaurants also get it wrong the majority of time.

My 5 tips for perfecting curry shrimp.

You’ll Need…

1 lb shrimp (clean + deveined)
1/4 scotch bonnet pepper (diced)
2 scallions
1/2 teaspoon cumin seeds
1 small onion (diced)
1 1/2 tablespoon curry powder
1 tablespoon veg oil (see tip below)
1/2 medium tomato (diced)
5 sprigs thyme
1 tablespoon cilantro (chopped)
1/4 teaspoon salt (adjust)
1/4 teaspoon black pepper
3 cloves garlic (diced)

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Place the cleaned shrimp in a bowl and get ready to season/marinate. TIP 1.  Do NOT marinate more than 10 minutes. Season with the 1/4 the curry powder, tomato, scotch bonnet pepper, scallions, salt, black pepper and thyme. Mix well and marinate for no more than 10 minutes or you’ll risk it starting to cook prematurely.

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Heat a non stick pan on a med/high flame and go in with the veg oil. TIP 2 .. by using a non stick pan we’ll considerably reduce the amount of veg oil we use in cooking this curry.  Turn the heat down to low and go in with the diced onion, 2 minutes later go in with the diced garlic (cook for 30 seconds). With your heat still on low it’s now time to add the cumin seeds, cook for 2 minutes then add the curry powder to the pan. TIP 3. Cook the curry powder on low for about 3-5 minutes. This will cook out any raw curry taste and allow the spices which makes up the curry blend to bloom (most flavor).

how to cook curry shrimp (4)Turn the heat back up to med/high and add the seasoned shrimp to the pan and mix well. Basically you want to coat each shrimp with that lovely curry base we created. TIP 4.. cook on a relatively high heat.

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Do NOT cover the pan/pot! TIP 5.. if you were to cover the pan the shrimp will spring a lot of liquid which will take long to burn off. The goal is to cook the shrimp (remember we already have that flavor-packed base) very quickly so they are plump and juicy when we’re done. I usually cook the shrimp at this point for 3-5 minutes, depending on the size.

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Turn off the heat, move the pan off the burner and top with the chopped cilantro. Should you want a bit of gravy with this curry shrimp you can remove the shrimp after 3 minutes, add 1/2 cup of water or coconut milk.. bring to a boil and cook for a couple minutes. When you have a desired thickness to your sauce, you can add back the shrimp and warm through. Don’t over-cook please. Adjust the salt accordingly.

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Seafood

Fry-Dry Curry Shrimp A Family Classic.

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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.

You’ll Need…

1 lb small/med shrimp
3/4 teaspoon salt
2 hot peppers (any you like)
1/4 teaspoon black pepper
1 tomato diced-fine
1 scallion diced -fine
1 tablespoon Caribbean Green Seasoning
2-3 tablespoon veg oil
3 cloves garlic
1/4 teaspoon cumin seeds (geera)
2 tablespoon curry powder
2 tablespoon chopped cilantro

Note: It seems that I forgot to take pics of the actual cooking process as I normally do. However you’ll manage with the written instructions and directly below you’ll have access to the full demo video. IMPORTANT! If doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the curry powder which may contain flour as a filler.

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Peel, devein and wash the shrimp – drain dry. Then season with the salt, black pepper, scallion, tomato, hot pepper of your choice (this curry is usually spicy – but you can leave out the peppers if you wish)  and Caribbean Green seasoning. Allow it to marinate for about 10 minutes.

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Heat the oil on a medium flame in a heavy pot, then add the diced garlic and turn the heat down to as low as it can go. We don’t want to burn the garlic. After a minute add the curry powder (I used a Madras blend out of the Caribbean) as well as the cumin seeds. Heat still on low – we’re trying to bring out the flavors of the spices which makes up the curry blend.

It will go a bit grainy and darker. After about 3-4 minutes, it’s time to crank up the heat to med/high and start adding the marinated shrimp. Yes, add everything from the bowl and keep mixing as to pick up all that curry goodness from the bottom of the pot.

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We’re using a heavy pot as we want to heat to be evenly distributed so we can cook the shrimp quickly before it’s overcooked and goes rubbery. Do NOT cover the pot and DON’T walk away as we don’t want it to stick and burn. Mix well and after about 4-6 minutes you’ll have a delightful fry-dry curry shrimp. As you turn off the stove toss in the chopped cilantro (typically Shado Beni would be used) and mix well Feel free to use a non-stick pot if you’re worried about the amount of vegetable oil used or if you’re worried about it possibly burning on the high heat.

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Besides being and excellent side dish, I love these curry shrimp on sandwiches. As mentioned above, mom would make thick coconut bake and we would line up in the kitchen for a sandwich stuffed with these shrimp. She did use smaller shrimp though.

Gluten Free Meat & Poultry

Coconut Curry Oxtails In The Oven (or slow cooker).

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As a new immigrant to Canada, I remember the days when oxtails were just about the cheapest cut of meat you could get at the grocery store / butcher (they were practically giving the stuff away). Along with liver, gizzards, trotters, chicken  feet, snouts and other parts of meats which were considered undesirable by the major part of the buying public, we reveled in the prices. In the Caribbean nothing goes to waste, so what most people refused to use, we had already perfected recipes which brought out the natural goodness of these cuts. Today, with oxtails hovering between $8 and $11 a pound, its now become something you buy for a special occasion or when you have a serious craving.. as in this case with me today!

Note: We’ll start this off on the stove top, then finish it slowly in the oven so it’s important that you use an oven-proof pot. You can use the same technique to start it as I did, then finish it in a slow cooker if you wish. You may need to adjust the cooking time (a bit longer)

You”l Need…

2-3 lbs oxtails (trimmed / washed / dry)
2 tablespoon veg oil
4 cloves garlic (crushed)
1/2 medium onion (diced)
1 1/2 tablespoon curry powder
1/4 teaspoon black pepper
1 tablespoon chopped shado beni aka culantro (or cilantro)
3 scallions (chopped)
4 sprigs thyme
3 wiri wiri peppers (1/2 scotch bonnet – no seeds)
1 medium tomato (diced)
3 cups coconut milk
3/4 teaspoon salt

Important: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs – especially the curry powder which can contain flour as a filler.

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Heat the veg oil in an oven-proof pot (with lid) on low heat, then add the crushed garlic and diced onion. Cook on low for about 3-4 minutes. Then go in with your favorite curry powder (I like the Madras blends you get out of the Caribbean). Heat still on low, toast the curry powder to release the aroma of all the spices which make up the curry powder and to cook-off the sort of ‘raw’ curry taste. This will take about 3-5 minutes.

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Now add the trimmed (please try to cut off as much of the fat off the oxtail) pieces of oxtails into the pot and stir. The idea is to coat the pieces with the lovely curry base we created.

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Basically all you have to do next, is add all the other ingredients, turn the heat up and bring it to a boil  If we bring it to a boil, it will start cooking much faster in the oven. Set your oven to 375F.

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Place the lid on the pot and on the middle rack in your oven. Now here is where you get to personalize it a few ways. Depending on how old the animal was the tails came from, it will determine how long it will take to cook. On average, to get fall-off-the-bones tender (like I like) it will range between 2 and 3 hours. I lucked out and 2.5 hrs later it was just perfect. Near the end of cooking, taste for salt and adjust accordingly, as your tolerance for salt will be different than mine. And the third way to personalize this depends on how thick you want your gravy. If you find that the meat is tender but your gravy is thin.. remove the lid and crank up the heat a bit or simple place the pot back on the stove top and reduce the liquid that way.

If you want to stretch this dish a bit, you can add some potato and carrots the final hour of cooking.. but I’ll recommend starting off with a bit more curry powder and you’ll need to adjust the salt and cooking liquid (coconut milk) as well.

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I finished it off with some fresh chopped herbs (parsley/ cilantro) as I took it out of the oven! Optional, so I didn’t mention it in the list of ingredients.

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Tip: Since oxtails can be very fatty and the fact that we started off with veg oil, after about 2 hours of cooking you can skim-off the fat at the surface of the pot and discard (NOT down your sink). The last thing you need is additional grease in your diet. If you find that oxtails are beyond your budget, you can use Turkey necks as I did with this recipe: The Ultimate Curry Turkey Necks Recipe.

Gluten Free Vegetarian

Vegetarian Cauliflower With Chickpeas Curry Recipe.

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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 the technique of cooking curry in Trinidad and Tobago, we’ll toast curry to build a lovely base of flavors to give this curry dish the “wicked” factor I speak about.

You’ll Need…
1 Cauliflower (about 1.5 lbs)
1 can chick peas (drained \ rinsed)
1 heaping tablespoon curry powder
3 cloves garlic
1 small onion
1/4 teaspoon salt
1 tablespoon veg oil
1/2 teaspoon Caribbean Green Seasoning
1/4 teaspoon black pepper
1/2 teaspoon Garam Massala
1/4 scotch bonnet pepper (optional)
1/2 cup water
1 tablespoon chopped cilantro
1 tomato (seeded and diced)

Note: As mentioned above, do ensure that the curry powder and massala you’re using is indeed gluten free and please go through the list of ingredients to also verify that it meets with your gluten free diet restrictions.

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Drain and rinse the canned chickpeas, dice the garlic, scotch bonnet and onion. Remember to wear gloves when handling such hot peppers and wash your hands with soap and water immediately after.

Heat the oil on a medium flame then go in with the diced onion and garlic. Reduce the heat to low and cook gently for about 3-4 minutes as we normally do when making curry dishes. With the heat still on low, add the curry powder (your fav)  and Garam Massala and toast for 3-4 minutes. This will awaken the spices of which makes up the blends. It will go darker and grainy – that’s normal. Cut the cauliflower into 1/2 – 1 inch pieces (wash and drain).

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Turn the heat up to med high and go in with the cauliflower and mix well, then top with the chickpeas, salt, diced scotch bonnet, Caribbean Green Seasoning and black pepper. Pour in the water and bring to a boil. Reduce to a simmer and cook through with the lid on.

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Here’s where you get to personalize the dish a bit. Check for salt and adjust accordingly. I cooked this for 12 minutes, removing the lid off the pot the last 4 minutes so any liquid would burn off, but it’s up to you to cook longer or less depending on how you like the texture of your cauliflower. After turning off the heat I added the diced tomato and cilantro.. cover the pot and let the residual heat do it’s thing with the tomato and cilantro.

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I do hope you give this recipe a try and not be fooled with the vegetarian and gluten free tags I associated with this recipe. It’s very tasty and a lovely way to add flavor to boring cauliflower.

Gluten Free Meat & Poultry

The Ultimate Curry Oxtail Recipe.

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Looks interesting, but I’ve never heard of ‘Curry Oxtails’… a comment left after I posted a pic of this “Ultimate Curry Oxtails” on the facebook fan page earlier today.  With the natural toughness and sort of gamy finish of oxtails, it would be a natural fit for cooking in a rich curry sauce. The bones will release a ton of flavor as we’ve proven when we did curry goat in previous recipes.

The goal here will be to create the perfect curry sauce to slowly braise the pieces of oxtails in, until the meat is falling off the bones with delicious goodness.

 

You’ll Need…

4 lbs oxtails cut and trimmed
1 teaspoon salt
pinch of black pepper
2 tablespoon curry powder
2 tablespoon veg oil
1 heaping tablespoon Caribbean Green Seasoning
1 tomato (diced)
1 onion (diced)
5 cloves garlic (diced fine or crushed)
1 scotch bonnet pepper
4 allspice (pimento) berries
4 sprigs thyme
5 cups water
2 tablespoon chopped shado beni (or cilantro)
1 tablespoon ketchup
1 cup diced celery
thick slice of ginger – optional

 

Trim off as much fat as you can off the oxtail pieces, wash and drain. Then season with salt, black pepper, Caribbean Green Seasoning, tomato and ketchup. Mix well and let marinate in the fridge for a few hours.

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Heat the oil in a heavy/deep pot on medium heat, then add the diced onion and garlic. Turn the heat down to low and cook for about 3-4 minutes. Now add the curry powder (heat still on low) and toast for another 3-4 minutes. This step will awaken the spices which makes up the curry blend.

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Add a bit more oil if it’s overly dry. The curry will go darker and grainy – that’s natural. Raise the heat to high and go in with the seasoned oxtail pieces.  Stir well to coat with that lovely curry goodness we created. The wet pieces of meat will deglaze the pot.

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Meanwhile in the same bowl you marinated the  oxtail, add the water and move around to pick up any remaining marinade (set aside). Place the lid on the pot and bring to a boil. It will release natural juices.. as it comes to a boil, lower the heat to a simmer, cover the pot and let it go for about 10-15 minutes. Remember to stir. Then remove the lid, turn up the heat and burn off all that natural liquid. We’re infusing the oxtails with that rich curry sauce.

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When you start seeing the oil we started with at the bottom of the pan it’s time to go in with the water, thyme, WHOLE scotch bonnet pepper, diced celery and all spice berries. Bring this to a boil, then lower to a simmer and cover the pot. Lets that slowly braise for a couple hours, until tender. This is where you would add it to a pressure cooker (less water though) or slow cooker if you choose to go that route.

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Since we started with oil and knowing that oxtails can be VERY fatty, halfway through cooking you’ll need to use a large spoon and skim off some of the fat you’ll see at the surface. No matter how you trim the oxtail pieces, you will get fat. PLEASE remove that.. lets try to do things a little healthy.

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After 2.5 to 3 hours (depends on how tough the oxtails you got are), it’s time to remove the lid, bring up the temperature and burn off the liquid until you have a nice thick gravy. Remember to NOT break the scotch bonnet pepper unless you want that raw Caribbean heat. Taste for salt and after you’ve got tender pieces of oxtails in that wicked curry sauce, it’s time to shut the stove off and top with the chopped shado beni (culantro). If you cannot source shado beni, feel free to use cilantro.

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Do remember to remove the sprigs of thyme and scotch bonnet before serving and be mindful that the allspice (aka pimento in Jamaica) berries will be in the gravy. This is indeed the ultimate curry oxtail recipe – I assure you. IMPORTANT! If doing this the gluten free way do pay attention to the ingredient list above, especially the ‘curry powder’ as some brands of curry tend to add flour as a filler to their curry blend and will not conform to your gluten free dietary needs.

Meat & Poultry

The Simplest Oven Curry Goat Recipe.

If you’re looking for a quick and tasty way to prepare curry goat with a Caribbean signature, look no further. I remember my aunt starting her curry goat on the stove top, then the last couple hours she would place it in the oven to slowly do it’s thing in the oven. Falling off the bone tender and infused with from the slow braising process of cooking the curry in the oven… pour over some steamed rice and boy I tell you. Pure niceness!

In this version we’ll marinate the goat pieces in a classic Caribbean marinade for a few hours, then everything goes into an oven-proof container in the oven for the magic to happen.

 

You’ll Need…

2 lbs goat *
4 med potatoes (1/4’s)
3/4 teaspoon salt
2 heaping tablespoon curry powder
1/4 teaspoon black pepper
1 tablespoon ketchup
2 tablespoon Caribbean green seasoning
2 slices ginger
1 seasoning pepper (pimento pepper)
1 medium onion (diced)
5 cloves garlic (crushed)
1 scallion (chopped)
1 cup coconut milk
1 cup water
4 bird’s eye pepper (or 1/4 scotch bonnet)
1/4 teaspoon allspice

 

* I like using goat meat with bones as I find there’s more flavor, especially when doing a curry and it’s much cheaper at the butcher than boneless. Just make sure to ask the butcher to cut it for you with their electric saw. Curry traditionalists will argue that you need to cook (fry the curry) so you don’t get that raw curry taste. But the 3 hours of braising will take care of that in a delicious way.

Wash, rinse and drain the goat meat, then season with everything mentioned above except the coconut milk, water, bird’s eye pepper and potatoes. Click “Caribbean Green Seasoning” for the recipe for this wonderful base to many Caribbean dishes. Allow this seasoned goat meat to marinate in the fridge (cover with plastic wrap) for at least a couple hrs (overnight is best).

Preheat your oven at 375 F. As it comes to temperature, place the seasoned goat in an oven-proof container with a lid and add the other ingredients. Do not break the bird’s eye peppers as we want the flavor without the raw heat. Place on the middle rack in the oven (covered) and let it slowly braise for 2.5 to 3  hours.

Remember to cut the potatoes in big pieces so they won’t melt away while cooking. After 2.5 hrs, taste for salt and here’s where you can remove the bird’s eye peppers or break them if you want some wicked heat. If you find that the gravy is overly thin, you can leave it uncovered the last 30 minutes of cooking.

Top with some chopped shado beni (culantro), cilantro or parsley and some diced tomato to give it some added color.. after taking it out of the oven.

Here’s one of those classic Caribbean curry dishes where you can actually place it in the oven and go about doing other things at home and have a wicked main course for dinner. I’m sure you can do the same in a slow cooker as well, but you may just need to add more time to get it fully tender and infused with that wonderful curry goodness. If you want to make this dish stretch you can add more potatoes, carrots and diced celery (a bit more cooking liquid and salt will be required as well).

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated!

Gluten Free Meat & Poultry

Quick And Tasty Curry Chicken Livers.

A coworker had invited me out for lunch many moons ago saying that the restaurant in the mall where we worked had the best liver with onions on special every Thursday… I still recall his enthusiasm when he spoke about how delicious they were. I also recall other coworkers having a sort of disgusting look on their faces as they heard him describe  this liver with onions. No-Lie it was the most revolting thing I had ever tasted. Still a bit bloody and that metallic taste stuck with me the rest of the day. No wonder parents in North America struggle to get their children to eat chicken liver. It’s the way YOU cook it!

If you’ve tried my other chicken liver recipe : Caribbean Inspired Stewed Livers , you’ll know it’s all about flavor so don’t be alarmed when I get all the liver haters loving livers.

 

You’ll Need…

1 lb Chicken Livers
pinch black pepper
1 tablespoon veg oil
1/4 teaspoon salt
3/4 cup bell pepper
2 scallions (green onions)
1 shallot (or small onion)
4 cloves garlic
2 sprigs thyme
4 bird’s eye pepper (or 1/4 scotch bonnet)
3 leaves shado beni (or cilantro)

1 tablespoon curry powder

Note: Shado Beni (Chadon beni) can be found at most West Indian stores as well as Asian and Latino markets where it may be called culantro. The best substitute is cilantro or coriander. IMPORTANT: If doing this recipe gluten free, do ensure that the curry powder has no flour filler to meet with your specific gluten free dietary needs.

Prepare the ingredients (slice the shallot, bell pepper and scallion, then diced the garlic and shado beni). Please leave the bird’s eye pepper whole as we want the flavor but not the raw heat. Obviously if you want the kick, dice them. Bearing in mind that the seeds will pack a real kick if you include them.  Clean, chop the liver in equal sized pieces (so they cook evenly) and wash/ drain.

Heat the oil on a medium heat then add the shallots and garlic, lower the heat and let it cook slowly for a couple minutes. Now add the curry powder and cook (still on low) for another 2-3 minutes. The curry will go a bit darker and grainy. The goal here is to wake-up the spices which make up the curry blend.

Toss in the whole peppers (stems removed) and heat through, then add the pieces of liver to the pot and stir well to coat with that lovely curry base we created. Turn the heat up to medium/high now. Then top with everything else except the shado beni, stir well and cook for about 5 minutes.

It’s important to not cover the pot or it will release a ton of moisture and then it will mean cooking longer than necessary to burn off that liquid. The last minute of cooking, top with the finely chopped shado beni or cilantro. Taste for salt as your tolerance for salt will be different than mine.

Now here’s the kicker (after my gallivanting above about how YOU cook livers).. our girls refuse to eat liver, even with this delicious version. Liver has a bad reputation, falsely spread by people who (in most cases) have never given them a try. Yes the texture is a bit weird, but once cooked correctly, the tasty flavor will make up for that. Serve warm!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated.

Seafood

How To Cook Curry Lobster The Caribbean Way.

If I were to count using my fingers the amount of times this dish was cooked in our home growing up, I’d have room left to count 10 other dishes. Curry lobster (or lobster curry as our Guyanese cousins say) never made it to our dinner table as far as I could remember. However curry crabs (simmered in freshly made coconut milk)  served with flour dumplings was a regular thing. Let’s mimic that curry crab recipe, with the use of these succulent lobster pieces for what could only be described as the ultimate curry lobster.

Quick lobster note… lobsters found in the tropical waters of the Caribbean are different than the ones most North Americans are familiar with (like Maine lobsters). The Caribbean lobster tend to be a bit more boney (spiny), there’s a subtle difference in taste and they have no claws. I remember snorkeling in the pristine waters of Tobago (Buccoo Reef) a few years back and catching my first ever spiny lobster. With no means of sparking up a fire and cooking it.. let’s just say that was the last time a lobster got away from me!

 

You’ll Need…

2 lobsters (about 3lbs)
1/2 teaspoon salt
1 tomato
1 tablespoon Caribbean green seasoning
1/4 teaspoon roasted geera (cumin)
1/4 teaspoon amchar massala (optional)
4 cloves garlic
1 small onion
2 sprigs thyme
1/4 teaspoon black pepper
1/4 scotch bonnet pepper
1 cup water

2 tablespoon veg oil
3 tablespoon curry powder
1/4 cup water to cook the curry
1/4 onion for cooking curry

Wash, clean and cut the lobster into pieces. I used a Maine lobster, so I had claws (crack then a few places for the marinade and curry to do it’s thing from the inside -out)…  season with the salt, tomato, garlic , onion, garlic, green seasoning, amchar massala, black pepper, roasted geera, thyme and scotch bonnet pepper.  Please allow this to marinate for at least 2 hrs in the fridge. Remember to take it out of the fridge about 15 minutes before you’re ready to start the curry, so it comes back to room temp before cooking.

Heat the oil in a deep pot on medium heat and add the diced 1/4 onion. Lower the heat to low and let it cook for 2 minutes. Meanwhile in a small bowl, mix the curry powder and 1/4 cup of water to form a sort of thick paste. Pour in the curry mix and cook on low for about 3-5 minutes, until it starts to cook down, go grainy and start to clump. (see images below)

The goal here is to cook off the raw curry taste and to really intensify the overall curry flavors. Turn up your heat if you find that it’s not cooking down. You should have a thick paste, with signs of the vegetable oil you started off with.  If you’ve not already done so, turn the heat up to medium high and start adding the marinated lobster pieces to the pot, stirring as you do to pick up all that great curry flavors from the bottom of the pot. Try to coat all the pieces of the lobster with the curry base we created. Place the lid on the pot and bring to a boil. It will release it’s own juices. Let that simmer for a couple minutes, then remove the lid and turn up the heat.

The goal now is to intensify the combined flavors of the curry, seasonings and lobster. Burn off any liquid. In the same bowl you marinated the lobster, pour in the 1 cup of water and stir to pick up all remaining marinade. Pour in the water (mixed with any remaining marinade) into the pot and bring to a boil.

The lobster will go a brilliant red/orange color as it cooks and stand out brilliantly against the rich greenish color of the curry sauce. With the pot uncovered, let that cook for another 4-6 minutes or until the lobster is cooked to your liking (try to not overcook). Personalize this curry lobster by tasting for salt and adjusting accordingly and the the gravy or sauce should be as thick as you like.

Since I had my mom’s help in cooking this tasty curry lobster, she usually finishes off her curry dishes with a topping of finely chopped shado beni (aka culantro, chadon beni or bandanya), if you can’t source shado beni, cilantro works great. Add when you turn off the stove.

You can get creative by using coconut milk instead of the 1 cup of water, but I personally find that it mellows the overall taste too much and takes away from the lovey flavors of the lobster itself.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Meat & Poultry

Curry Chicken With Eggplant Simmered In Coconut Milk.

Even as child my mom recalls how much I loved eggplant (baigan), stewed, curry and my all-time favorite , roasted over an open flame and made into baigan choka. Today that affection for eggplant aka aubergine, baigan, brinjal, brinjal eggplant and melongene is just as strong and I try to find different ways to put this lovely vegetable to use. In this recipe we’ll go through the steps of making a classic Caribbean style curry chicken, then we’ll add the cubed eggplant along with some potatoes into the pot with the coconut milk and let it simmer to perfection in the curry sauce.

 

You’ll Need…

3 lbs chicken thighs (skinless)
1 large eggplant
4 medium potatoes
1 onion
4 cloves garlic
2 tablespoon veg oil
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Caribbean green seasoning
2 tablespoon curry powder
3 birds eye (bird pepper) pepper
1/2 cup coconut milk
3/4 cup water

Notes. I like using a madras blend curry made in the Caribbean, but you can use your fav. Feel free to use 1/4 scotch bonnet pepper instead of the bird pepper.

Wash, drain and season the chicken with the salt, black pepper and Caribbean Green Seasoning, then allow it to marinate for about 2 hours.

Now heat the oil on a medium flame (in a deep sauce pan) and add the diced onion and garlic to the pot. Turn the heat down to low and let that cook for about 3 minutes so they soften up and start a lovely flavor base.


With your heat still on low, add the curry powder, stir well and let that toast for about 3-5 minutes. The curry will go darker, start to go grainy and take on a wonderful scent. Be sure the heat is on low to avoid the curry burning. In this step we’re cooking the curry so you don’t get that ‘raw’ curry taste when the dish is done cooking. We’re also awakening the spices which make up the curry powder.

15 minutes before you’re ready to cook, take the marinating chicken out of the fridge so it comes back to room temperature. Now add the seasoned chicken to the pot, turn up the heat so you can sear the chicken and get the pieces covered in the curry base we made. Turn the heat back down to med/low, place the lid on and let it cook for about 10 minutes. Add the birds eye peppers at this time as well.

The chicken will release it’s own natural juices, so turn the heat up and burn off that liquid. This will help to intensify the curry flavor of the chicken. It’s now time to add the cubed eggplant (you can peel it or leave it with the skin on), the cubed potatoes and  top it with the coconut milk and water. Bring to a boil (raise the heat), then reduce to a simmer and let it cook for about 20-25 minutes or until the potato pieces are tender. You can have the lid slightly ajar as it cooks and do remember to stir every 5-8 minutes.

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Taste for salt and adjust accordingly. If the sauce (gravy) is thin all you have to do is press a few pieces of the potato with the back of your spoon to crush them and it will help thicken up things. This curry chicken with eggplant will not be the most attractive dish, but I assure the curry base with the addition of the coconut milk will ensure you have a very flavorsome dish.

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Gluten Free Meat & Poultry

Classic Coconut Curry Chicken With String Beans.

This is a delightful dish our mom would prepare whenever there was leftover chicken from the day before (usually on a Monday). She would curry the beans and the last 5 minutes or so add in the chicken pieces for the perfect accompaniment for boiled rice or hot roti off the tawa. In this version I’ll do things a little different by doing the curry chicken base first, then we’ll add the trimmed beans and simmer it all in some coconut milk.

You’ll Need…

1.5 lbs chicken thighs
1 lb string beans
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Caribbean green seasoning
2 tablespoon veg oil
1.5 tablespoon curry powder
1/4 teaspoon amchar massala (optional)
1 shallot
4 cloves garlic
5 birds eye pepper (aka bird pepper)
1 cup coconut milk

Notes. I used a madras curry blend (made in the Caribbean). The chicken thighs were deboned, but feel free to use bone-in (about 2lbs).. cook a little longer. Do NOT cut the peppers, simply remove the stems and use whole. We’ll get some flavor from them, without the raw heat. IMPORTANT: If doing this recipe gluten free, do ensure that the curry powder has no flour filler to meet with your specific gluten free dietary needs.

Cut the chicken into 1 -2 inch pieces, wash and drain. Then season with the salt, black pepper, green seasoning and amchar massala (you can also use ground roasted geera – cumin) and allow to marinate for about 1 hour. In the meantime you can trim the string beans (simply cut off the tips and cut into 2 inch pieces).

Heat the oil in a fairly large pan on med-high, then add the chopped shallot (you can also use onion) and garlic and turn the heat down to low. Cook this gently for about 3 minutes. Then add the curry powder and stir well. Cook for a further 3 minutes to get the raw curry taste out. It will go darker in colour and go a bit grainy.

Now add the peppers (do not break them unless you want the heat) and cook for about 30 seconds, then add in the seasoned chicken and mix well to deglaze the pan and to coat the chicken pieces with the lovely curry base we created.

Turn the heat up to medium/high and cook the chicken with the lid uncovered for about 4-5 minutes. Then add the trimmed beans and coconut milk (remember to give it a good stir) and bring to a boil.  Place the lid on the pan and cook for about 10 minutes (depending on how well you like your beans cooked) on a simmer (so lower the heat).

Remove the lid and time to finish off the dish. You check for salt at this point (adjust accordingly) and you can also personalize the dish at this point. Depending if you want gravy or not, you can now turn up the heat and burn off all the remaining liquid.  OPTIONAL:  Toss in a few cherry tomatoes, turn off the heat and place the lid back on. The residual heat will soften the tomatoes so it does not go to mush and really give the dish some colour.

This is a dish Tehya simply craves (me too) and it’s a great way to get children eating vegetables. But please try to not overcook the beans as it will take on a soggy texture and loose it’s bright flavor.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Vegetarian

Curry Jingi (Chinese Okra) A Tasty Vegetarian Dish.

As a young fella on the islands I knew this vegetable as the one our mom would sometimes use to scrub blackened pots with and to be quite honest, I was never a fan of it. As we’ve discussed before, that lack of appreciation quickly went away as I grew older. When dried the jingi or Chinese okra is commonly known as a luffa and used all over the world as a body scrubber, but our mom had one use for it.. scrubbing pots.

When still green (not fully mature to it’s fibrous state) the jingi is a lovely vegetable, with a mellow sort of flavor and works well as a curry.

You’ll Need…

2 lbs jingi (Chinese okra)
1 small onion (diced)
3 cloves garlic (crushed)
2 tablespoon veg oil
1 heaping tablespoon curry powder
1/2 teaspoon salt
pinch black pepper
2 potatoes (cubed)
1 tablespoon chopped shado beni (or 2 tablespoon chopped cilantro)
1/4 scotch bonnet pepper
1 cup water + 3 tablespoon

Note: Shado Beni (chadon beni) will also be called culantro and can be found at West Indian, Latin and Asian food stores.

 Wash, peel and cube the jingi into 3/4 inch pieces (make sure the jingi is NOT fully mature so you don’t have to discard the inner (fluffy with seeds) parts. I used everything.

Heat the oil in a deep sauce pan on medium heat, then toss in half the diced onion and garlic, turn the heat down to low and allow the flavors to build slowly. After 3 minutes, add the curry powder (heat still on low) and allow it to toast for about 2 minutes. The spices which make up the curry will bloom at this point. Pour in the 3 tablespoons of water as well as the diced scotch bonnet pepper and allow to cook for about 3 minutes. This will now take the rawness out of the curry. It will go grainy and start to clump – that is natural.

Now turn the heat up to burn off any remaining liquid and add the cubed jingi and stir well so everything gets coated in the curry base. Now top with the black pepper, salt, chopped shado beni and add the diced potato. The final step is to add the 1 cup of water and bring to a boil.

Turn the heat down and allow to simmer until everything is tender (lid on). It will take about 25 minutes to fully cook. The goal is to have the potato tender to the point where it will help thicken the overall dish. Taste for salt and adjust to your liking. If you find that it’s still a bit runny, you can turn the heat up and burn off any excess liquid.

This is a lovely vegetarian dish which is great with rice and/or sada roti and a great way to use a very underused vegetable. If you’re not sure where to get the jingi (Chinese okra), check out your local Asian or West Indian market.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Gluten Free Meat & Poultry

Lamb Chops Braised In A Coconut Curry Sauce

As a young fella growing up on the islands I recall lamb not being a very popular choice when it came to meats we prepare (quite honestly.. our mom never made it). Back then and today goat still is the champ when it comes to a good curry. With variations on the recipe itself, you can find curry goat cooked on just about every island in the Caribbean and on the menu in every Caribbean restaurant outside the Caribbean.

I’m no fan of lamb due to a terrible experience I had with grilled lamb I purchase a few years ago (leathery), but this recipe is simply delightful and will become a hit in your home.

 

You’ll Need…

5 lamb chops (about 3 lbs)
2 tablespoon veg oil
1/2 teaspoon salt
8 grape tomatoes
1/4 teaspoon black pepper
1 1/2 tablespoon curry powder
1 1/2 cup coconut milk
1 tablespoon fresh thyme
2 scallions
3 cloves garlic crushed
1 teaspoon grated ginger
1 tablespoon shado beni chopped
1 cup water
1/4 scotch bonnet pepper (finely diced – no seeds)
1 shallot finely chopped (or onion)
2 tablespoon chopped parsley (flat leaf)

Note. If you don’t have grape tomatoes, use 1 medium tomato chopped. If you don’t have shado beni use 2 tablespoon chopped cilantro. I used a madras blend curry powder out of the Caribbean (much different than the stuff you get from India). For the gluten free version of the lamb curry, do make sure that the curry powder you use does not contain any flour (used as an additive in some case) or it will not meet with your gluten free dietary needs.

Wash and pat the lamb chops dry with paper towels, then heat the oil in a deep/heavy sauce pan on med/high heat. Add the chops, so they brown on each side for a few minutes (you may need to turn the heat down to medium).

Remove the browned lamb chops and set aside. Turn the heat down to low and add a tablespoon more oil if necessary. Toss in the diced shallot (on onion) , crushed garlic and grate the ginger directly into the pot. Let that cook on low for about 3 minutes (be sure to move around) so you get that wonderful flavor base. Now add the curry powder and cook for a couple minutes (stir well). It will go grainy and darker as it cooks. You’ll be hit by a wicked tsunami of flavors at this point. Now add back the browned chops and if there’s any liquid from them..add also. Move around the pan to try and pick up some of that curry base we created.

Now toss in the chopped shado beni, scotch bonnet pepper, scallions, thyme and black pepper. Give it a good stir, then add the salt, coconut milk and water. Turn the heat up so you can bring it to a boil, then reduce the heat to very low so you have a gentle simmer. Cover the pot and let that cook for about 1.5 hrs or until the lamb is tender and falling off the bones. Remember to stir the pot every 10-15 minutes.

Here’s where you may need to personalize this dish a bit. I like my gravy thick, so I turned up the heat to burn off any excess liquid (you can leave gravy or burn it all off) and remember to check to see if it has enough salt for your liking. When the gravy is as thick as you want, toss in the chopped parsley and the grape tomatoes, turn off the heat and cover the lid for about 3 minutes..

The tender pieces of this lamb cooked in the coconut curry sauce will be outstanding as a side for roti, ground provisions, rice, dumplings or even something as simple as a side salad. If you’re adding a little Caribbean flair to your normal dinner, this curry lamb would make for a great addition. If you’re concerned about heat, don’t use any of the seeds of the scotch bonnet pepper as that’s where most of that raw heat is. The earthy flavors from the spices which make up the curry will work well with the mellowness of the coconut milk and the fresh herbs will truly take this dish over the top.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Recipe Card

Prep Time 15 mins Cook Time 1 hr Total Time 1 hr 15 mins

Description

One-pot Caribbean-style lamb chops simmered in a creamy coconut curry sauce, infused with island spices and fresh aromatics.

Ingredients

Instructions

Video
  1. Wash and pat the Lamb Chop (5) dry with paper towels, then heat the Vegetable Oil (2 tablespoon) in a deep heavy saucepan on medium/high heat.
  2. Brown the chops on each side for a few minutes.
  3. Remove the browned lamb chops and set aside.
  4. Turn the heat down to low and add a tablespoon more oil if necessary.
  5. Toss in the Shallot (1), Garlic (3 clove), and Fresh Ginger (1 teaspoon) directly into the pot.
  6. Now add the Curry Powder (1 1/2 tablespoon) and stir well.
  7. Now add back the browned chops and include any juices from chops. Move around the pan to try and pick up some of that curry base in the pan.
  8. Add in the Culantro Leaves (1 tablespoon), Scotch Bonnet Pepper (1/4), Scallion (1 bunch), Fresh Thyme (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon).
  9. Stir well.
  10. Add Coconut Milk (1 1/2 cup) and Water (1 cup).
  11. Turn the heat up so you can bring it to a boil, then reduce the heat to a very low and gentle simmer. Cover the pot and let that cook for about one and a half hours or until the lamb is tender and falling off the bone.
  12. When the gravy is as thick as you want, toss in the Fresh Parsley (2 tablespoon) and Grape Tomatoes (8), turn off the heat and cover the lid for about 3 minutes.
  13. The tender pieces lamb and coconut curry are outstanding served with roti, rice, dumplings or even something as simple as a side salad.
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