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Main Dishes

Showing: 1 - 5 of 5 Articles
Caribbean Classics Comfort Food Featured Festive & Holiday Recipes Grilling Spring Recipes Summer Recipes Sunday Dinners Winter Recipes

A Smoked Jamaican Jerk Duck

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As much as I love Spring in Canada, Summer holds a special place in my heart, especially when it brings friends together, good food, and vibrant culture during events like Caribana in Toronto. This Smoked Jamaican Jerk Duck is a flavor-packed, smoky twist on Caribbean-style duck that’s perfect for backyard gatherings and long summer evenings.

Traditionally, in the Caribbean—especially in Guyana and Trinidad and Tobago—duck is curried with layers of heat and rich masala undertones. But I wanted to take a different approach this time, borrowing some of the bold, herbal heat of Jamaican jerk and pairing it with the subtle fruitiness of cherry wood smoke. The result is something special: juicy duck meat with crispy skin, infused with spice and kissed by smoke, finished with the brightness of citrus and a splash of wine.

This recipe is designed for a smoker, but you can still bring it to life in your oven with a few simple adjustments. And if you’re lucky enough to have the Traeger “Super Smoke” setting, you’re in for a deeper, more complex flavor finish. Serve this duck with a fresh Summer Fruit Compote and your favorite wine spritzer, and you’ll have a dish that guests will talk about long after the last bite.

Whether you’re hosting a big lime or cooking for yourself, this Smoked Jamaican Jerk Duck delivers big flavor, seasonal ingredients, and a celebration of Caribbean culinary creativity.

Ingredient Guide

  • Duck – The rich, fatty meat takes on flavor beautifully and stays juicy when smoked low and slow.
  • Lemon – Used to rinse and clean the duck, a traditional Caribbean step that also helps cut the rawness.
  • Allspice Berries – Also known as pimento, a key element in Jamaican jerk for its warm, peppery profile.
  • Black Peppercorns – Add sharp heat and depth to the dry rub.
  • Red Pepper Flakes – Optional, but perfect for layering in more heat.
  • Bay Leaves – Earthy and herbal, crushed to intensify their flavor in the rub.
  • Nutmeg – A little goes a long way; freshly grated adds complexity and aroma.
  • Cinnamon – Adds sweet, woody warmth that plays well with jerk spices.
  • Sea Salt – Enhances all the flavors and helps the rub penetrate.
  • Scallions – Part of the aromatic base in the roasting pan.
  • Ginger – Adds sharp brightness and subtle heat.
  • Thyme – Essential in Caribbean cooking for its earthy, fresh flavor.
  • Clementines – Add natural sweetness and moisture while smoking.
  • Nyarai Cellars Origin Wine Spritzer – A fruity, light wine that infuses the duck with moisture and citrusy notes.

Shopping Made Easy

  • You can find a whole duck in the freezer section of most larger supermarkets or at your local butcher.
  • Look for whole allspice berries in the spice aisle or Caribbean/West Indian markets.
  • Fresh thyme, scallions, and ginger are widely available year-round in most grocery stores.
  • Nyarai Cellars Origin Wine Spritzer may be found online, or substitute with a citrusy white wine if needed.
  • If you don’t own a smoker, use your oven and follow the same temperature guidelines for a slower roast.

Cooking Notes from the Kitchen

  • Use tweezers to remove any fine pinfeathers for better presentation and texture.
  • Scoring the duck skin helps the fat render out and creates a crisper, more flavorful finish.
  • The dry brine works best if applied the night before and left uncovered in the fridge for at least 12 hours.
  • If using an oven, roast the duck at 350–375°F (175–190°C) for about 3–4 hours until golden and fully cooked.
  • For added aroma, place a few star anise in the cavity while smoking for a subtle, Asian-inspired twist.

What Can I Substitute for Nyarai Cellars Origin Wine Spritzer?

You can use a citrus-forward white wine like Sauvignon Blanc or even a dry apple cider. The goal is to add moisture and subtle fruitiness while the duck smokes or roasts.

Is This Smoked Duck Spicy Like Traditional Jerk?

It has the aromatic heat of jerk seasoning but isn’t overly spicy. You can control the spice level by adjusting the red pepper flakes and choosing whether or not to add Scotch bonnet or hot sauce on the side.

Can I Make This Jerk Duck Without a Smoker?

Yes! You can use a conventional oven set to 350–375°F (175–190°C) for 3–4 hours. You won’t get the same smoke flavor, but it will still be delicious.

What Should I Serve with Smoked Jerk Duck?

A bright, fruity compote like the Summer Fruit Compote balances the smoky, savory flavors. Roasted vegetables, rice and peas, or a tropical slaw also pair well.

Can I Use This Recipe for Chicken or Turkey Instead?

Absolutely. The same dry rub and smoking method works for whole chicken or turkey. Adjust cooking times based on the size of the bird and monitor the internal temperature closely.

A Smoked Jamaican Jerk Duck

A delicious twist on Caribbean duck with bold Jamaican jerk flavors, gently smoked over cherry wood for a memorable summertime dish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Grilling, Spring Recipes, Summer Recipes, Sunday Dinners, Winter Recipes

Ingredients
  

  • 1 whole duck 7 lb
  • 1 lemon juice
  • 1 tablespoon allspice berries
  • 1 tablespoon black peppercorns
  • 1 tablespoon pepper flakes optional
  • 2 bay leaves crushed
  • 1/2 teaspoon nutmeg freshly grated recommended
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sea salt
  • 4 scallions
  • 5 slices fresh ginger
  • 12 sprigs thyme
  • 2 clementines halved
  • 1 can Nyarai Cellars Origin Wine Spritzer
  • 1 teaspoon dehydrated chives optional
  • 1 teaspoon onion powder optional
  • 1 teaspoon garlic powder optional

Instructions
 

  • Rinse the duck with cool water and lemon juice, then pat dry with paper towels. Remove any visible pinfeathers using tweezers. Trim excess fat as needed.
  • With a sharp knife, score only the skin (not the meat) on the breast side of the duck. This allows the fat to render and helps the seasoning penetrate.
  • In a mortar and pestle, crush the allspice berries, black peppercorns, pepper flakes (if using), and bay leaves. Stir in the salt, cinnamon, and nutmeg. If using, mix in the optional dry brine ingredients (dehydrated chives, onion, and garlic powder).
  • Rub the entire duck thoroughly with the dry seasoning mix. Place on a wire rack over a cookie sheet, uncovered, and refrigerate for 12–16 hours.
  • In a roasting pan with a wire rack, layer the scallions, thyme, ginger slices, and halved clementines. Pour the wine spritzer into the pan.
  • Remove the duck from the fridge and place it breast-side up on the rack. Transfer to a preheated smoker at 275°F (135°C).
  • Smoke for 2 hours, rotating the pan halfway through if your smoker has hot spots.
  • Increase the smoker temperature to 375°F (190°C) and cook for an additional 1 1/2 hours.
  • For an extra layer of smoke flavor (if using a Traeger), reduce heat to 180–190°F (82–88°C) and engage “Super Smoke” for the final hour.
  • Remove the duck from the smoker and let it rest for 10 minutes before carving. Serve warm, ideally with the Summer Fruit Compote and a chilled Nyarai Cellars Origin Wine Spritzer.
Keyword Caribbean Classics, Caribbean smoking, cherry wood smoked, Grilling, intermediate recipe, Jamaican, Jamaican jerk, jerk duck, Main Dishes, Nyarai wine, Poultry Recipes, smoked duck, Summer, summer grilling, Sunday Dinners
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complete corned mutton with potato
Featured Side Dishes Trinidadian

Fry Aloo with Corned Mutton (Potato and Corned Mutton)

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There’s something about this Fry Aloo with Corned Mutton (Potato and Corned Mutton) that captures the heart of Caribbean home cooking, simple, hearty, and perfect for transforming leftovers into something deeply satisfying. Growing up, we often made dishes like this, adding bits of meat from previous meals. This version is a remix of my popular Fry Aloo recipes, now boosted with rich, savory corned mutton, a canned, seasoned meat made from lamb or goat, commonly used across the Caribbean for its deep flavor and convenience.

I used leftover fried corned mutton from the 3-part mini-series I shared on YouTube. In the video, I explained that this step is optional, you can use the corned mutton straight from the can. Other helpful tips are included in the series, especially around flavor building and how to fry the meat properly. I highly recommend following along here: Cooking Corned Mutton: A Step-by-Step Guide. If you’re preparing this dish gluten-free, be sure to review your ingredient labels to ensure they meet your dietary needs.

Whether you’re using leftovers from a previous meal or corned mutton straight from the can, the combination of thinly sliced potatoes, garlic, onion, and spicy Scotch Bonnet pepper delivers nostalgic Trini flavor. It’s best enjoyed with hot sada roti, but also works beautifully as a breakfast hash or quick dinner.

A nonstick pan helps reduce the amount of oil needed, and taking the time to slowly cook and crisp the potatoes brings out their natural sweetness and texture. It’s comforting, flavorful, and deeply rooted in how we make use of every ingredient in the Caribbean kitchen.

complete corned mutton with potato

Ingredient Guide

  • Olive Oil: Use any neutral oil; nonstick pans allow for less oil overall.
  • Onion: Thinly sliced for sweetness and texture in every bite.
  • Garlic: Smashed to infuse the oil and potatoes with rich, deep flavor.
  • Salt: Balances and enhances the natural starchiness of the potatoes.
  • Scotch Bonnet Pepper (optional): Adds Caribbean heat and depth—use with caution.
  • Potatoes (Aloo): Thinly sliced for fast, even cooking and golden crust.
  • Corned Mutton (Canned Seasoned Lamb or Goat): Caribbean pantry staple, similar to canned corned beef but made with mutton. It’s salty, savory, and quick to prepare.
  • Black Pepper: Adds warmth and balances the dish.

Shopping Made Easy

  • Canned corned mutton is often sold in West Indian or international groceries—look for brands like Grace or Hereford.
  • Choose firm potatoes like Yukon Gold for best frying texture.
  • Scotch Bonnet peppers can be found in the international section of most supermarkets.
  • A nonstick frying pan reduces the oil needed and makes cleanup easier.

Cooking Notes from the Kitchen

  • Rinse sliced potatoes to reduce starch for better crisping.
  • Use medium-low heat to cook potatoes through before turning up heat to crisp them.
  • Stir regularly to avoid sticking or burning.
  • Adjust salt last; corned mutton can be quite salty on its own.
  • This dish is best served hot and can be reheated in a dry pan to restore its texture.

What is corned mutton?

Corned mutton is a seasoned, canned meat made from lamb or goat. It’s commonly used in Caribbean cooking and has a rich, salty, savory flavor similar to canned corned beef.

Can I use something else instead?

You can substitute with corned beef, cooked ground meat, or even stewed chicken or pork, depending on what’s available.

Is this dish spicy?

It can be if you use the Scotch Bonnet pepper. Omit it or use just a small piece for less heat.

What potatoes are best?

Use firm varieties like Yukon Gold or russets and slice them thinly for fast, even cooking.

What do I serve this with?

Best with sada roti, but also great with rice, roti skins, or eaten on its own like a hash.

complete corned mutton with potato

Fry Aloo with Corned Mutton (Potato and Corned Mutton)

A comforting, savory potato dish featuring thinly sliced aloo and rich corned mutton (canned lamb or goat), perfect for breakfast, lunch, or dinner with sada roti.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dishes
Cuisine Trinidadian
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion sliced
  • 8 cloves garlic smashed
  • 1/2 teaspoon salt adjust to taste
  • 1/2 Scotch Bonnet pepper optional
  • 1/2 teaspoon black pepper
  • 5 medium potatoes thinly sliced
  • 1 cup leftover or canned corned mutton fried or directly from can

Instructions
 

  • Peel and slice potatoes thin. Rinse in cool water to remove starch, then drain well.
    Ingredients laid out
  • Heat oil in a wide nonstick pan over medium heat.
  • Add potatoes and stir to coat in oil. Add onion, garlic, salt, black pepper, and Scotch Bonnet. Stir again.
  • Cover with a lid and cook on medium-low heat for 10 minutes. Stir every 3–4 minutes.
  • After 20 minutes, uncover. 
  • Create a space in the center of the pan and add corned mutton. Cook for 3 minutes to heat, then stir to mix evenly with potatoes.
    Add in corned beef
  • Increase heat slightly to crisp and reduce moisture. Stir often. Taste and adjust salt. Serve hot with sada roti or as a standalone meal.
    complete corned mutton with potato
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Seafood Pelau cooked in pot
Featured Fusion Rice & One-Pot Seafood & Fish Trinidadian

Trinidad Seafood Pelau with Coconut and Pigeon Peas

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I’ve long loved pelau for its comforting, all‑in‑one feel, but this Trinidad Seafood Pelau with Coconut and Pigeon Peas is something special. When I first created this recipe, I wanted to take that familiar stew‑style rice dish, traditionally made with chicken or beef, and elevate it with cod, shrimp, mussels, clams, and even lobster. The result? A seafood rice dish that’s rich, aromatic, and deeply satisfying.

If you’re looking for a simple yet indulgent one‑pot meal with bold Caribbean flavor, this seafood pelau is it. Caramelized sugar, coconut milk, pigeon peas, pumpkin, aromatic vegetables, and a rich homemade shell stock make it remarkable. But the real magic is treating the seafood with care, tucking it in just long enough to cook through, preserving its sweet, tender texture.

Serve this anytime you want a dish that feels elevated but is totally easy to make. Pair it with a crisp salad or fresh avocado slices and pepper sauce for a meal that brings Caribbean spirit right into your kitchen.

Seafood Pelau in a pot

Ingredient Guide

  • Shrimp: Large peeled shrimp; rinsed and briefly marinaded with spices for sweetness and texture.
  • Cod: Firm white fish, cut into 1-inch pieces that hold together during cooking.
  • Mussels and Clams: Fresh shellfish tucked in towards the end to steam in their own broth.
  • Lobster Tail: Chopped and gently folded into add richness and seafood flavor.
  • Pigeon Peas: A Caribbean staple that adds texture and color when rinsed and stirred into the dish.
  • Pumpkin: Adds sweetness, body, and keeps rice moist as it cooks.
  • Carrot: Adds nutritional color and gentle sweetness to balance the savory flavors.
  • Scallions, Garlic, Thyme: Fresh aromatics that form the backbone of Caribbean seasoning.
  • Bird’s Eye Pepper: Classic Trini heat; you’ll taste a little and feel a lot.
  • Ginger: Freshly grated for warmth and brightness in every bite.
  • Coconut Milk: Adds creaminess and Caribbean depth.
  • Caramelized Brown Sugar: Builds color and sticky sweetness as the rice cooks.
  • Par‑boil Brown Rice: Adds nutty texture and absorbs all the rich flavors.
  • Butter (optional): Enriches the shell‑stock and rice when used at the start.
  • Olive Oil, Salt, and Black Pepper: For cooking and seasoning the entire dish.
  • Water or Shell Stock: Use lobster or shrimp shells to create a rich seafood broth.
  • Parsley & Lemon Juice: Fresh finish adds brightness and balance.

Shopping Made Easy

  • Use large shrimp and chunkier cod that hold shape in the pelau—you’ll need about 4 pounds total seafood.
  • Pigeon peas are found in cans in international aisles; rinse well to remove excess salt.
  • Pumpkin or squash often sells pre‑peeled and cubed—perfect for this dish.
  • Bird’s eye (scotch bonnet) peppers are in produce sections or Caribbean markets—omit or halve for mild heat.
  • Shellfish (mussels, clams) should be fresh and tightly closed—discard any that stay open when tapped.

Cooking Notes from the Kitchen

  • Always simmer your seafood shells with aromatics first to create a flavorful base stock.
  • Brown the sugar carefully until foamy and amber—this builds that distinctive pelau flavor without bitterness.
  • Stir gently after adding seafood so as not to break delicate shells or fish pieces.
  • Keep the lid on after cooking; resting helps the rice absorb liquid and improves texture.
  • Adjust liquid based on rice type; this recipe is slightly “wet”; reduce water for a grainier finish.

What makes this a “Caribbean” pelau?

Pelau is a Trinidadian‑born one‑pot rice dish. This version keeps its soul by caramelizing, using pigeon peas, coconut milk, and aromatic spices. The seafood gives it a rich twist.

Can I prep this ahead?

Yes, make the stock in advance and partially cook the rice component. When ready, fold in seafood, warm through, and serve.

How spicy is this?

The bird’s eye pepper gives moderate heat. For mild spice, reduce or remove seeds; for more, leave it whole.

Can I use white rice instead of brown?

Yes, but adjust water: use 1½ cups liquid per cup of white rice and reduce simmer time to 18–20 minutes.

Is there a vegetarian version?

Yes, skip seafood and instead add more beans, vegetables, or plant‑based meat; stir in shrimp shell stock or vegetable broth.

Seafood Pelau cooked in pot

Trinidad Seafood Pelau with Coconut and Pigeon Peas

Shellfish‑infused Caribbean pelau with shrimp, lobster, cod, mussels, clams, pigeon peas, pumpkin, and coconut milk; one‑pot comfort with island flair.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Rice & One-Pot, Seafood & Fish
Cuisine Fusion, Trinidadian
Servings 8

Ingredients
  

  • 1 lb shrimp large, peeled, deveined
  • 1 lb cod cut into 1-inch pieces
  • 1 lb mussels cleaned
  • 1 lb clams cleaned
  • 1 lb lobster tail shells saved, meat chopped
  • 1 tablespoon butter optional, for shell stock
  • 2 scallions chopped
  • 2 tablespoons Caribbean green seasoning divided
  • 1 teaspoon black pepper divided
  • 4 sprigs thyme
  • 1 1/2 cups pumpkin diced
  • 4-6 cloves garlic minced
  • 1 large carrot diced
  • 1 can pigeon peas rinsed
  • 1 tablespoon olive oil
  • 2 tablespoons brown sugar
  • 1 1/2 cups coconut milk
  • 1 tablespoon salt or to taste
  • 2 cups par-boiled brown rice long-grain
  • 1/2 teaspoon ginger grated
  • 3–5 bird’s eye peppers whole or halved
  • 4–7 cups water or shell stock
  • 3-4 tablespoons parsley chopped

Instructions
 

  • Clean seafood: rinse shrimp with lime water, chop lobster meat and reserve shells; set aside.
    Ingredients prepped in seperate bowls for seafood pelau
  • For shell stock, simmer lobster shells, shrimp shells, thyme, scallions, half the pepper, and butter in 3 cups water until reduced by 2/3. Strain and reserve stock.
    shrimp in a bowl
  • In the main pot, heat olive oil and brown sugar over high heat, stirring until amber. 
  • Add pigeon peas, pumpkin, and carrot.
    carrots added to pot
  • Lower heat to medium and add garlic, scallions, bird’s eye pepper, ginger, coconut milk, and simmer for 1 minute.
    boiling pot of liquid
  • Stir in brown rice, green seasoning, salt, remaining pepper, and 2½ cups hot water. Bring to boil, then reduce to simmer and cook covered for 10 minutes.
    rice added to the pot
  • Add reserved shell stock, cover, and cook 7 minutes. 
    added clams
  • Add mussels and clams, pressing into liquid. Simmer 3 minutes.
    added mussels and clams to the pot
  • Gently stir in chopped lobster and shrimp, remove from heat, cover, and let rest for 4 minutes. 
    Lobster added to the pot
  • filet of cod on a plate
  • Uncover, taste and adjust salt, sprinkle parsley, and squeeze lemon before serving.
    boiling seafood in a pot
  • Cooked seafood pelau in a pot
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Ultimate curry beef in a silver skillet on the stove
Featured Jamaican Soups & Stews Trinidadian

Caribbean Curry Beef

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Growing up, curry beef wasn’t something we made often in our home, but when we did, it was always a big deal. A weekend dish. A special occasion. It wasn’t about fancy ingredients, but about time, patience, and layering flavor. That same energy comes through in this Caribbean Curry Beef recipe. It’s deeply seasoned, perfectly spiced, and falls right into that category of “stick-to-your-ribs” comfort food.

This dish starts with cubed stewing beef, marinated in green seasoning and curry spices, then browned and slowly simmered until fork-tender. The process is simple but full of intention, blooming curry powder in oil to deepen its flavor, adding onions, garlic, and Scotch Bonnet for depth and heat, and letting time do the rest. There’s no rush here.

While versions of this dish can be found across Trinidad, Guyana, and Jamaica, this one speaks to that unmistakable home-cooked richness. Serve it over rice, with roti, or even with boiled ground provisions if you’re going full Caribbean. However you plate it, one thing is certain, this is comfort food through and through.

Ultimate curry beef in a silver skillet on the stove

Ingredient Guide

  • Beef (Stew Cut): Use chuck or shoulder; marbled cuts hold up best for long simmering.
  • Curry Powder: Choose a Caribbean-style blend with turmeric, fenugreek, and coriander for full flavor.
  • Caribbean Green Seasoning: Adds herbaceous, garlicky flavor; store-bought or homemade works.
  • Onion and Garlic: Form the aromatic base; use plenty for sweetness and body.
  • Scotch Bonnet Pepper: Adds heat and complexity; use to taste.
  • Salt and Black Pepper: Essential for seasoning the beef before and during cooking.
  • Vegetable Oil: Helps bloom the curry and brown the beef evenly.
  • Water or Stock: Used to build the sauce and braise the beef to tenderness.
  • (Optional) Potatoes or Carrots: Add them toward the end for a hearty finish.

Shopping Made Easy

  • Look for stew beef labeled “chuck” or “shoulder” at butcher counters—it stays moist while braising.
  • Caribbean curry powder blends are often sold in West Indian grocery stores or the international aisle.
  • Green seasoning can be made in batches and stored in the fridge or freezer.
  • Scotch Bonnet peppers may be replaced with Habanero for a similar flavor profile.
  • Use beef stock instead of water for extra richness, especially if not marinating overnight.

Cooking Notes from the Kitchen

  • Marinate the beef for at least an hour (or overnight) to deepen the flavor.
  • Bloom the curry powder in oil until it darkens slightly and smells toasty—this prevents a raw spice taste.
  • Cook low and slow; rushing the beef will leave it tough.
  • Skim fat from the surface near the end if needed, or let it rest so the flavors meld even more.
  • Add vegetables only after the beef is tender to avoid them turning mushy.

What cut of beef is best for curry?

Use stew beef from the chuck or shoulder. These cuts are ideal for long, slow cooking and become tender without falling apart.

Can I make this dish ahead?

Absolutely. Curry beef gets better with time—make a day in advance, refrigerate, and reheat gently for maximum flavor.

How spicy is it with Scotch Bonnet?

Spice levels vary based on the pepper and whether you include the seeds. For less heat, use just the flesh or skip entirely.

Can I use a pressure cooker?

Yes. After browning and blooming the spices, transfer to a pressure cooker and cook for 25–30 minutes on high. Finish with uncovered simmering if needed.

What sides go well with curry beef?

White rice, parboiled rice, dhal, roti, or boiled green bananas and yam all work beautifully.

Ultimate curry beef in a silver skillet on the stove

Caribbean Curry Beef

Slow-cooked, richly spiced Caribbean Curry Beef made with stewing beef, green seasoning, curry powder, and Scotch Bonnet, perfect over rice or with roti for a comforting, flavor-packed meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soups & Stews
Cuisine Jamaican, Trinidadian
Servings 6

Ingredients
  

  • 2 1/2 pounds stewing beef cubed
  • 1 tablespoon Caribbean green seasoning
  • 2 tablespoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion sliced
  • 6 cloves garlic crushed
  • 1 Scotch Bonnet pepper sliced
  • 3-4 cups water or beef stock
  • 2 medium potatoes peeled, cubed

Instructions
 

  • Heat the oil in a wide pan on a medium flame, then add the onion and garlic. Reduce the heat to low and cook for 2-3 minutes.
    Heating garlic and onion in a skillet on the stove
  • With the heat still on low, add the Scotch Bonnet pepper (or any pepper you like, provided you like your curry spicy), curry leaves (six will be enough if using fresh leaves), black pepper, and green seasoning, and continue cooking for 4-5 minutes.
    Add in scotch bonet pepper and other seasonings
  • Add the curry powder, anchar masala, and duck/goat curry powder. Stir well to combine everything.
    Add in curry powder
  • Cook another two minutes before adding the diced tomato with one cup of water. Turn the heat up to bring it to a boil, then reduce to a rolling boil.
  • In with the salt and cook until the liquid is reduced to the point where you can once again see the oil you started with. This step will intensify the overall curry flavor of the completed curry beef.
  • Please combine bone-in and boneless beef pieces to produce a more moist and deeper-flavored curry beef. Wash the beef pieces (about 1.5 inches) with the juice of a lime or lemon and cool water. Drain well. Then, add it all to the pot and stir well to coat it with the curry base we created.
    Add in beef to cooking curry
  • Turn the heat to medium-high to almost sear the pieces of beef and seal in the juices.
    Sear beef in curry
  • Cover entirely with water, tuck in the bay leaves, and bring to a boil. Reduce to a simmer and cook for 90 to 120 minutes or until fork tender. Keep an eye on the liquid level as you may need to add more water during the braising. TIP! Use a combination of water and coconut milk for a lovely, sweet, rich undertone to the curry.
  • In this instance, the beef simmered for 2.5 hours. Taste and adjust the salt, and as you turn off the stove, add the Chadon Beni (culantro) if all you can access is cilantro (coriander), rock that.
    Add in the Chadon Beni

Notes

Follow along with the video, as much more about the recipe is discussed, including how you can use a pressure cooker to reduce the cook time and why using an oven can make things easier. If making this dish gluten-free, please review the ingredients list to ensure they meet your gluten-free dietary needs. Pay attention to the ingredients in the curry powder you use, as some commercial brands contain fillers.
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Curry Bodi with shrimp and potato in a red pot
Featured Fusion Rice & One-Pot Seafood & Fish Trinidadian

Classic Caribbean Curry Bodi with Shrimp and Potato

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I grew up eating curry bodi all the time, sometimes with shrimp, sometimes just with potatoes, and always with roti on the side. It’s one of those everyday Trinidadian dishes that doesn’t get the spotlight it deserves, but if you know, you know. Over the years, I’ve heard from so many people who missed the version their grandma used to make. So today, I’m sharing this Classic Caribbean Curry Bodi with Shrimp and Potato, my way of bringing those memories back into our kitchens.

This dish is a celebration of flavor and texture. We’re talking tender bodi (yard beans), seasoned shrimp, creamy potatoes, and a rich curry base finished with coconut cream for that touch of smoothness. It comes together quickly and hits all the right notes—spicy, savory, and deeply satisfying.

Whether you enjoy it with sada roti, basmati rice, or even on its own, this curry shrimp with bodi and potato is one of the best ways to bring a taste of the Caribbean to your table. It’s packed with bold curry flavor, traditional herbs, and fresh vegetables, just the way we cook it back home.

Curry Bodi with shrimp and potato in a red pot

Ingredient Guide

  • Shrimp: Use peeled and deveined medium shrimp; they cook quickly and absorb flavor well when added at the end.
  • Lime or Lemon Juice: Used to rinse shrimp and remove any briny smell for a cleaner flavor.
  • Olive Oil: Used for sautéing shrimp and building the curry’s flavorful foundation.
  • Salt and Black Pepper: Essential for seasoning both shrimp and the curry base throughout the dish.
  • Caribbean Green Seasoning: A fresh blend of herbs, garlic, and aromatics used to flavor the shrimp and deepen the curry.
  • Curry Powder: Choose a Caribbean-style curry blend for its distinctive mix of turmeric, fenugreek, and coriander.
  • Onion and Garlic: These form the savory base of the curry and should be gently cooked for full flavor development.
  • Anchar Masala: A dark, earthy spice blend common in Indo-Caribbean cooking that adds warmth and authenticity.
  • Bodi (Yard Beans or Snake Beans): Long, slender green beans widely used in Trinidadian curries; they soak up flavor beautifully.
  • Potato (Irish Potato): Adds body and heartiness to the curry, while helping to thicken the sauce naturally.
  • Scotch Bonnet Pepper: Optional but classic; adds fruity, fiery heat to the dish—remove seeds to reduce spice.
  • Tomato: Adds moisture, slight acidity, and rounds out the curry’s savory depth.
  • Coconut Cream: Finishes the curry with a creamy texture and balances the spices.
  • Water: Used to simmer vegetables and create a silky curry gravy.

Shopping Made Easy

  • Find fresh bodi (yard beans) in Caribbean produce sections; long green beans can substitute.
  • Caribbean green seasoning and curry powder are available in international or West Indian aisles.
  • Scotch Bonnet peppers may be replaced with habanero if unavailable.
  • Coconut cream is typically located in the canned dairy or ethnic section—opt for full-fat options.

Cooking Notes from the Kitchen

  • Shrimp should be cooked briefly (2–3 minutes) and set aside to prevent overcooking.
  • Bloom spices in oil on low heat until the mixture thickens and deepens in color—this enhances flavor.
  • Stir bodi frequently to prevent sticking and to ensure even spice coating.
  • Mid-cook, add coconut cream to balance flavors and contribute a rich, silky texture.
  • Turn off heat before stirring shrimp back in to prevent them from becoming tough; residual heat finishes cooking.

Is this curry gluten-free?

Yes, provided you use a gluten-free curry powder and green seasoning, the other ingredients are naturally gluten-free.

How spicy is this dish?

With Scotch Bonnet added, it delivers a mild to moderate heat. Remove the seeds for a gentler level or omit the pepper entirely for a milder curry.

Can I use other beans instead of bodi?

Yes, long green beans or haricots verts work well, though cooking time and texture will vary slightly.

Can I prepare this ahead of time?

Absolutely. Cook up to the point before adding shrimp, then refrigerate. Reheat and gently stir in shrimp before serving to maintain their delicate texture.

What consistency should the curry have?

It should be sauce-y but not too watery—the coconut cream and slow simmering will naturally thicken it. Adjust with extra water or simmering time as needed.

Curry Bodi with shrimp and potato in a red pot

Classic Caribbean Curry Bodi with Shrimp and Potato

A colorful and comforting Caribbean curry featuring bodi (yard beans), succulent shrimp, potatoes, and coconut cream, simmered in fragrant spices, ideal with sada roti or rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Rice & One-Pot, Seafood & Fish
Cuisine Fusion, Trinidadian
Servings 6

Ingredients
  

  • 1 pound shrimp 41–15, peeled, deveined
  • 1 lime or lemon, juiced
  • 3 tablespoons olive oil divided
  • 1 tablespoon salt divided
  • 1 teaspoon black pepper divided
  • 2 tablespoons Caribbean green seasoning divided
  • 2 1/2 tablespoons curry powder divided
  • 1 medium onion diced
  • 8-10 cloves garlic smashed
  • 3/4 tablespoon Amchar Masala
  • 2 pounds bodi yard beans, washed & trimmed
  • 1 large potato sliced
  • 1 cup water
  • 1 medium tomato diced
  • 2 tablespoons coconut cream

Optional

  • 1/2 Scotch Bonnet pepper

Instructions
 

  • Peel, devein, and rinse shrimp with lime or lemon juice and cool water. Drain well, then season with 1 tablespoon olive oil, 1 tablespoon green seasoning, ⅓ of the salt, ⅓ of the black pepper, and ½ tablespoon curry powder. Set aside.
    Ingredients laid out for curry bodi with shrimp and potato
  • Heat a deep pot over medium heat and add the shrimp. Cook for 2–3 minutes until just done, then remove and set aside.
  • In the same pot, add remaining olive oil, onion, garlic, and anchar masala. Cook on low for 3 minutes, then stir in the remaining black pepper, 1 tablespoon of green seasoning, and the rest of the curry powder. Cook until fragrant and the spices bloom.
    Rest of seasoning heating in a large red pot on the stove
  • Add bodi and stir to coat with the spice base. 
    added yard beans to pot
  • Add coconut cream, Scotch Bonnet (if using), remaining salt, sliced potato, diced tomato, and water. Stir well to combine.
    Add in potato, coconut cream, pepper, tomatoes, and pepper
  • Bring to a boil, then reduce heat to a simmer. Cook for 25–30 minutes, stirring occasionally and adding water if necessary, until vegetables are tender.
    boiled curry bodi
  • Once the vegetables are done, return the shrimp to the pot, stir gently, remove from the heat, and let residual warmth finish cooking the shrimp. Serve hot.
    Add shrimp back in to curry bodi
  • At this point, everything should be tender. Add the shrimp we cooked earlier, stir well, shut off the stove, and you’re done.

Notes

In the video, I explained how to make this a dry dish or a dish with some gravy.
I’d recommend not cooking the dish after you’ve added the shrimp, or you’ll risk having a curry dish with tough and chewy shrimp. Allow the residual heat in the pot to finish things.
Tried this recipe?Let us know how it was!