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Gluten Free Seafood

Curry Lobster With Potato.

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I’m definitely not impressed by lobster in any form or fashion. I personally think is highly overrated and I’d much prefer shrimp any day… well except for pepper lobster. While I did enjoy the Curry Lobster With Shrimp I shared a while back, it’s not something I’d crave. In doing this Curry Lobster, if you’d like to go with half the water and add coconut milk to make up the other 1/2 of liquid needed, it will add a lovely sweet undertone to the overall curry sauce.

You’ll Need…

2 lobsters (about 3 lbs total)
2 1/2 tablespoon veg oil
1 medium onion (diced)
5 cloves garlic (smashed)
1 green scotch bonnet pepper (cut 1/2)
1 ripe Scotch Bonnet pepper (whole)
3/4 teaspoon cumin seeds (geera)
3/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
2 tablespoon curry powder
2 1/2 – 3 cups water
4 medium potatoes (pre-boiled in salted water)
3/4 teaspoon salt (adjust)
2 tablespoon finely chopped parsley *

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. Especially the curry powder you use as some may have fillers. I used two scotch bonnet peppers, use any spicy pepper you like or can source. Optionally, you may leave them out or use as much as you can handle. Please follow along with the use of the video below.

Clean, trim and cut the lobster into pieces. Hit the claws to crack them so we get the curry flavors deep within. Yes, you may use lobster tails if you wanted to.

Peel and cut your potatoes into 1/4’s and boil in salted water (about 3/4 teaspoon) until tender. Drain and set aside. Heat the oil in a deep saucepan and add the diced onion, smashed garlic and geera seeds (cumin). Cook for 3-4 minutes on a low heat.

Add the green scotch bonnet pepper (cut in half) and the Caribbean Green Seasoning. A green scotch bonnet will not be as fiery as a ripe or fully mature one, but it will still have a kick. A couple minutes later add the curry powder and stir well. Continue cooking on low.

The goal is to NOT BURN anything, especially the curry or you’ll have an offensive tasting curry sauce at the end. Never BURN curry! After 4 minutes add the water, turn the heat up and bring to a boil.

As it comes to a boil add the whole scotch bonnet pepper (I explain why in the video below) along with the prepared lobster to the pan and stir well. Reduce the heat to medium and cook for 4 minutes before adding the pre-cooked potatoes.

Be sure to mix well so the potato gets covered with the tasty curry sauce and in the process, soak up some of it.

After 3-4 minutes, it’s time to taste and adjust the salt to your liking and as you turn off the stove, toss in the finely chopped parsley. Should you prefer to use cilantro or Shado Beni (culantro), do you. If you find that the gravy or sauce is a bit runny, you may crush a few pieces of the potato to thicken things up. However do keep in mind that the residual heat in the pan will further cook things, plus as it cools it will thicken up further.

Gluten Free Vegetarian

Delightful Curry Tomato.

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Not necessarily a dish you’d find commonplace in the Caribbean and as I’ve explained in the video below, my take on this was born out of necessity (in my home). A combination of having pieces of tomatoes from the Preparing 25lbs of Tomato For the Winter post, and times when I have an abundance of tomatoes from garden. Vegan, Vegetarian, Ital and Gluten free, while not sacrificing taste.

You’ll Need…

3 tablespoon olive oil
1/2 teaspoon mustard seeds
4 cloves garlic (smashed)
1 medium onion (large chunks)
1/2 teaspoon black pepper
2 green peppers (watch the video)
1 tablespoon curry powder
2 cups tomato puree
3/4 teaspoon sea salt (adjust)
5 medium tomato in chunks
1 teaspoon tumeric
1/4 teaspoon ground cinnamon
3/4 tablespoon ground masala
3 tablespoon water
10 cherry tomato
1/2 cup chopped chives

  • Notes! If doing this recipe gluten free please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. Especially the curry powder you use as some commercial ones may contain fillers. I didn’t add any overly spicy peppers (scotch Bonnet), but you’re free to add if you want the finished curry to have a pronounced kick. Refer to the video below where I explain why I used 3 different types of tomato in the dish.

Heat the oil (you may use any oil you prefer) on a medium flame in a deep pot (I used a glazed clay pot I purchased at a Hispanic store at the Hamilton Farmer’s Market), then add the mustard seeds, followed by the garlic, onion and green peppers two minutes later. Top with the black pepper, crush the bay leaf (add) and turn the heat down to low. Gently cook for 4-5 minutes.

Add the curry powder and give it a good stir. Continue cooking on a low heat as we don’t want to burn the garlic nor the curry. Cook for 3 minutes, then turn the heat to medium and add the tomato puree. Basically I placed chunks of tomato into my bullet blender and created the puree – you may need to add a couple tablespoons of water.

Add the salt and cook on a medium flame to help the liquid in the tomato burn off. It will take about 8-10 minutes. Do remember to stir every few minutes. You’ll see the oil we started with start rise to the surface.

The base will be thick and chunky from the big pieces of onion and peppers. Add the chunks of tomato at this point, followed by the turmeric, cinnamon and ground masala. Should you want to add a teaspoon of brown sugar (if your tomatoes are tart) do so and toss in the 3 tablespoons of water. Bring to a boil, then reduce to a simmer.

Cook for 4-5 minutes on that simmer (don’t over-stir as we want to maintain some texture from the chunky pieces of tomato), then adjust the salt to your liking (taste). It’s now time to add the cherry tomatoes and chives. Yes, you may add chopped Shado Beni (culantro) or Culantro (coriander), but as explained in the video, I prefer chives as I want that finishing garlic/onion flavor note on my tastebuds.

Turn off the heat and allow the residual heat from this clay pot to soften the cherry tomatoes. You may cook for an extra minute or two should you wish.

A delightful vegan curry, with wonderful flavors and interesting textures from using tomato three ways. TIP! Instead of using water as I did, you may use coconut milk for a wonderful sweet and creamy undertone.

Seafood Vegetarian

Amazing Curry Jingi (Chinese Okra).

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Yet another dish I disliked as a lil fella growing up on the islands, but adore as an adult. Served with hot Sada roti and a few slices of avocado (zabouca) and some Mango Kuchela on the side and Uncle Chris is in culinary heaven.

You’ll Need…

2 lbs Jingi (Chinese Okra)
1/4 lbs salted Cod (prepared)
1/2 teaspoon salt (adjust)
1/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
6 cherry tomatoes
1 1/2 tablespoon curry powder
6 cloves garlic (smashed)
1 teaspoon cumin seeds (geera)
3 medium potato (1/4s)
2 cups water
2 tablespoon Coconut Cream

Notes! If you wanted to do this curry dish fully vegan, simply leave out the salted Cod at the start. I used salted cod, but you may use any dried salted fish you prefer. Watch the video below to learn how I ‘prepared” the salted fish, and while I used boned (means the bones were removed) salted Cod, I still kept an eye out for any bones (to be removed and discarded). I used cherry tomatoes (or were they grape tomatoes?) but any tomato will work.

Using a sharp pairing knife or potato peeler, remove the outer skin off the Jingi and discard, cut into 1 inch cubes and rinse with cool water. Drain and set aside. You may want to prep your other ingredients at this time as well.

Add the oil to your pot on a medium flame, then add the prepared salted cod pieces to the pan, turn the heat to low and cook for 3 minutes. This step will flavor the oil. After which, remove and set aside.

In the same pot on a low flame (try to not remove the oil we started with – add a bit more if needed), add the garlic and stir well. 30 seconds later add the cumin seeds and cook for another minute. Then add the Caribbean Green Seasoning and stir well.

It’s now time to add your fav curry powder (heat still on low) and cook until fragrant. About 3 minutes. During this time add the black pepper.

Now turn the heat to medium and add the cubed pieces of Jingi and stir to coat with the curry base we created. Feel free to add a splash of water if you find that it’s starting to stick at the bottom of the pot.

It’s now time to add the pieces of potato and stir again. Top with the tomato, salt (see my tip in the video) and water and with the lid on, bring to a boil.

Once you have a good boil going, reduce to a simmer, add the coconut cream and cover the pot slightly ajar. Cook for 20-25 minutes or until the potatoes are tender.

With everything tender and falling apart, it’s time to ad back the pre-cooked salted Cod to the pot and stir well. Taste and adjust the salt and crank up the heat should you find that it’s too runny for your liking (keeping in mind that it will thicken as it cool).

Such a simple, yet wickedly tasty dish!

curry chicken ready to serve
Meat & Poultry

Curry Chicken With Potato And Spinach.

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Curry Chicken With Potato And Spinach is a HIT in my home, especially when we have buss-up-shut (paratha) roti to dip into that rich flavorful gravy and scoop tender pieces of chicken with pieces of potato, in the same motion.

You’ll Need…

3 lbs chicken (legs with back) cut into pieces
3 tablespoon olive oil
6 cloves garlic (smashed)
1/2 teaspoon black pepper
1/2 tablespoon Cumin (geera) seeds
1 teaspoon Anchar Masala
3/4 tablespoonsalt (adjust)
1/2 medium onion (diced)
1 Scotch Bonnet Peppers (chopped)
1 1/2 tablespoon curry powder
2 tablespoon Caribbean Green Seasoning
1/2 cup water for cooking out the curry
4 large Potato (cut into 1/4 s)
2 cups water to cook the chicken
1/4 lb Baby Spinach (rough chopped)

Note : Please follow along with the video below as I share tips and give reasoning why my technique may differ from other recipes you may encounter. I used an entire Scotch Bonnet pepper in this recipe, but it’s optional or use as much as you can handle. Do remember to wash your hands with soap and water immediately after handling such fiery peppers.

Before we get started with the curry element of the dish, may I suggest you peel, chop and boil your potatoes in salted water (about 1/2 teaspoon salt – not mentioned in the list above).

All you have to do is bring the potato to a boil, reduce to a rolling boil and cook until they are about 80% cooked. About 10 minutes. Drain and set aside.

In a wide pan on a medium flame, add the olive oil followed by the diced onion. Take the heat down to low, then add the garlic, cumin seeds, black pepper and scotch bonnet pepper. Cook for 3 minutes.

Now add the Caribbean Green Seasoning and stir well to combine and flavor the entire pot. Cook for 2-3 minutes, then add the curry powder.

After 3 minutes, add 1/4 cup water and scrape the pan to release any bits stuck to the bottom. Cook for 3-4 minutes to cook out the ‘rawness’ of the curry. (explained in the video below). Be sure to add the Anchar Masala at this point as well. Should you not have Anchar Masala, add the same amount of ground dry roasted cumin instead.

Turn up the heat to medium high to burn off any liquid in the pot (see the image above, I can scrape separation in the pan) , then add your chicken pieces to the pot and stir well to coat with the delightful curry base we created. Add the salt at this point.

Allow it to cook on medium heat for 3 minutes, then add the pre-boiled potatoes and washed baby spinach to the pot. Top with the 2 cups of water and turn the heat up to bring to a boil. Once boiling, reduce to a rolling boil and cook for 10 minutes.

Since we pre boiled the potatoes (I explained why in the video below) we only need to worry about making sure the chicken pieces are fully cooked. In my case my chicken pieces were relatively small, so it was time to wrap up this dish.

Taste and adjust the salt and make sure the gravy’s consistency is to your liking. Do remember it will further thicken as it cools, but should it be overly runny, crank up the heat for a few minutes to burn off some of that liquid.

While we prefer Roti as a side to the wonderful curry… served with steaming rice is also another tasty option. Or do like my eldest daughter and have fun treating it like a thick soup.. drizzled with peppersauce on the top and she’s in her little culinary delight world.

Gluten Free Vegetarian

Curry Chickpeas (channa) With Potato (aloo).

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While I’ve shared several recipes with potato and chickpeas over the years and yes, you have seen a version of this curry recipe on here. This will be the first time we’re doing this from ‘scratch’. In the previous version we used chickpeas (channa) from the can, with excellent results, but I wanted to share the traditional way with you.

You’ll Need…

2 cups dried chickpeas (soak in 4 cups water)
6 medium potatoes (1/4’s)
12-16 cups water (adjust)
1 heaping tablespoon Caribbean Green Seasoning
2 tablespoon Curry powder
1 tablespoon Anchar Masala
1 medium onion (diced)
6-8 cloves garlic
5 bird’s eye pepper
2 tablespoon olive oil | 1 teaspoon salt.
2 tablespoon chopped parsley

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some may contain fillers. And remember to wash your hands with soap and water immediately after handling spicy peppers.

Place the dried chickpeas in a deep bowl and cover with water (not mentioned in the ingredient list) and allow it to soak for 4-6 hours. In my case I did it overnight. Make sure there’s about 1 inch of water above the dried chickpeas when you start. This step will help to quicken the cook time. Yes you can do this recipe with the aid of a pressure cooker, but I prefer to cook low and slow, plus we’re trying to stick to the traditional way of preparing this dish.

Let’s make a sort of slurry to start things off. In a bowl place the Curry Powder along with the Anchar Masala (use 1 teaspoon of ground roasted cumin if you cannot source the Anchar Masala), the Caribbean Green Seasoning and 3/4 cup water. Give this a good mix!

Heat the olive oil in a deep pot on a medium flame, pour in the curry slurry we created and turn the heat down to low. We want to gently cook the curry to allow all the spices which makes up a good curry powder, to bloom.

Let it cook on that gentle heat for 5 minutes, then crank-up the heat to HIGH to burn off all that liquid.

As you start seeing the oil we started with, take the heat all the way back down to low. Now add the onion, garlic and pepper (in my case I used birds eye pepper, but you can add any spicy pepper and in the amounts you like). Stir to mix well. Remember, the heat is on low.

Rinse the soaked chickpeas a couple times with cool water, drain and place in the pot now.

Also add in the potatoes (yea I like them in big pieces so as they cook and start falling apart, some will still keep their shape and add texture to the dish). Stir well to coat everything in that curry niceness we created.

It’s now time to add the salt and cover everything with water, then crank up the heat to medium/high to bring it to a boil. I used between 13-15 cups of water in cooking, as I stared with 12 cups but added more as it slowly cooked. This is a BIG batch of curry, so feel free to freeze the leftovers.

As it comes to a boil, lower the heat to a simmer and place the lid of the pot on, but slightly ajar. Cook for an hour and 15 minutes. Add more water if necessary. Providing the channa is soft, it’s time to adjust the salt to your own liking.

To thicken things, I used my potato masher to smash a bit of the chickpeas, but do keep in mind that as the pot cools it will thicken naturally.

Typically you’d toss in chopped shado beni (chandon beni aka culantro) or cilantro, but in my case all I had was parsley on hand.

So there you have it, channa and aloo from scratch, an iconic veg or vegetarian curry, which is guaranteed to delight your tastebuds.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Channa (chickpeas) & Aloo (potato) With Chicken.

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Here’s one of my favorite dishes to make when I have leftover Stewed Chicken and plan to make hot Sada Roti. While it does take a little work to remove the sort of skin off the Channa (Chickpeas), I highly suggest you do as the end result is simply delicious.

You’ll Need…

2 cans chickpeas (540 ml each)
1 medium onion (diced)
4 cloves garlic (smashed)
left over stewed chicken

1 tablespoon Caribbean Green seasoning
2 tablespoon olive oil
2 tablespoon curry powder
1 teaspoon roasted cumin (ground geera)
1/2 cup water (for curry slurry)
3/4 teaspoon salt (adjust)
1/2 teaspoon black pepper

4 medium potatoes (cut into 1/4)
4-6 cups water
1/2 scotch bonnet pepper
3 chili peppers (optional)
2 tablespoon chopped cilantro

Note! Be mindful to read the label of the curry powder and chick peas you use, to make sure they are gluten free. If rocking this dish for a gluten free diet. Also note that you should wear gloves and wash your hands with soap and water when working with spicy peppers, like the Scotch Bonnet.

Drain and rinse the chick peas from the can (watch the video below for my tip). Then place them into a bowl covered with water and using your hands/finger, give them a rub to remove the outer skin (see the video below). Yes, you don’t have to do this step. However in my humble opinion.. it’s well worth the effort.

Place the curry powder in a small bowl, add Geera (cumin), the Caribbean Green Seasoning, garlic, onion, black pepper and 1/2 cup water. Stir to create a thick slurry.

With your large pot on a med/high flame, add the oil of your choice (I use olive oil when cooking) and then pour the curry slurry into the pot. Stir well. Add a tablespoon of water in the same bowl where you had the slurry.. to rinse off any remaining curry and pour it into the pot as well.

Turn the heat down to low and let it cook for 4-5 minutes. This will help bloom the spices which makes up a good curry powder. After-which, turn up the heat to burn off all that liquid in the pot. The goal is to see the oil we started with at the bottom of the pot. This step will help to develop that rich curry flavor. It may take 3-5 minutes.

Add the Scotch Bonnet pepper, stir.. then add the chick peas (channa) to the pot and stir well to coat the peas with the curry base and use the remaining liquid from the rinsed chickpeas to deglaze the bottom of the pot. Add the potatoes as well.

With the heat still on high, add 5 cups of water and bring to a boil.

Turn the heat down to a rolling boil and cook for about 20 minutes or until the potato pieces are tender and start falling apart. Toss in the Chili peppers (whole) should you decide you want to use them. And here’s where you can add the salt to the pot.

Here’s where you can adjust the salt to your liking and keep this dish fully vegan. However we’re not! We’re adding the leftover stewed chicken to the pot at this point.

Heat through for about 4-5 minutes and you’re basically done. Couple things to keep in mind. Add more water when cooking if you find that it’s too thick. Should it be too runny at the end (knowing it will thicken as it cools), use your spoon to press down and crush some pieces of the potato and the chicken peas. Adjust the salt to your liking.

Top with Chadon Beni or cliantro and BOOM.. You’re Done!

The combination of the spicy curry with the deep flavors of the stewed chicken, added to the pillowy / silky texture of the chickpeas and potato – this dish just scream #comfortfood Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Seafood

Curry Crayfish With Potato.

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While I didn’t grow up eating this dish on the islands (simply because I don’t ever recall mom having access to crayfish), it’s quite common to see me make it when I visit the Asian supermarkets and they have crayfish (frozen) in stock. The trick is to not over-cook the the crayfish, while using it a base for flavoring the entire curry.

You’ll Need…

1 lb crayfish (crawfish)
1 med onion (sliced)
4-6 cloves garlic (smashed/crushed)
1 1/4 teaspoon salt (divided)
1 1/2 tablespoon curry powder (divided)
3/4 teaspoon black pepper (divided)
4 -5 cups water
1 small habanero pepper (optional)
2 tablespoon Caribbean Green Seasoning (divided)
2-3 tablespoon coconut oil
5 medium potatoes (1-2 inch pieces)
1 teaspoon roasted Geera (cumin)
1 tablespoon Cilantro (chopped fine)

Note: If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some may have flour as a filler/thickener.

Wash the crayfish with 1/2 lemon or 1/2 lime (juice) and cool water. Drain and squeeze dry (especially if the crayfish was previously frozen as in my case).

Season with 1/4 teaspoon salt, 1/2 of the black pepper, 1/2 tablespoon curry powder and 1 tablespoon Caribbean Green Seasoning. Mix well and marinate for 10-115 minutes.

Add 2 tablespoon of coconut oil in a saucepan on a medium flame. Add the seasoned crayfish, stir well, then crank up the heat to high. Cook for 1.5 to 2 minutes, then remove the crayfish and set aside. I used a slotted spoon.

Turn the heat down to medium now (same saucepan), add the onion, garlic, remaining black pepper, habanero pepper (remove the seeds ad white membrane around the seeds to tame the heat a bit if you want) and the remaining Caribbean Green Seasoning. Stir to combine and cook for about 3-4 minutes. Once the liquid is burnt off and you can see the oil we started off with (add more coconut oil here if you wish), add the remaining curry powder and stir well.

Turn the heat to low so we don’t burn the curry. After 2-3 minutes, add 1/2 cup of water along with the roasted cumin (geera). Cook for 3-4 minutes or until the liquid burns off. This is your curry base.

Now add the potato and stir to coat the pieces of potato with the curry, then add 4 cups of water and remaining salt and bring to a boil. Turn the heat to low, lid on (slightly ajar) and cook for 20 minutes and the potato is falling-apart tender.

Once the potato is tender, you can crank up the heat and crush a few pieces of potato to thicken the gravy. Now add the pre-cooked crayfish to the pot. Do keep in mind that this dish is meant to have a sauce or gravy and that it will thicken considerably as it cools down.

Cook for a minute or two, add the cilantro and taste for salt and adjust accordingly. Enjoy!

Be sure to watch the video below if any of the steps seem confusing and be sure to serve this with your fav rice dish, sada roti or my fave.. buss-up-shut roti. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Oh Yeh.. shrimp can be used a as a replacement for the crayfish.

Seafood

Curry Lobster With Shrimp.

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Seafood and Curry lovers, I got YOU! The delicious combination of wild caught shrimp and lobster claws in a CLASSIC Caribbean curry sauce… no need for coconut milk, but rock it if you feel the need. This is one of my all-time favorite way to use curry with seafood and I can guarantee it will be yours too!

You’ll Need…

1 lbs lobster claws (pre-cooked)
1 lb shrimp (shell on, deveined)
2 tablespoon coconut oil
1/2 medium onion (diced)
1 scotch bonnet pepper (sliced)
5-7 cloves garlic (smashed)
1 medium tomato (diced)
1 heaping tablespoon Caribbean Green Seasoning
1 1/2 cups water
1 1/2 tablespoon curry powder
1 teaspoon dehydrated pimento peppers flakes (optional or use fresh if you have)
1 teaspoon dehydrated Shado Beni (optional or use fresh if you have)
1 teaspoon Anchar Masala
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon parsley (chopped fine)

Important! I used previously cooked lobster claws (on sale) in this recipe, so they only had to be reheated (after being thawed) in the curry sauce. If doing this recipe gluten free, please go through the list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you decide on using. Anchar Masala can be found at your local West Indian supermarket or if you cannot source it, feel free to use roasted cumin (geera). I used dehydrated Shado Beni and Pimento Peppers (aka seasoning peppers), feel free to use cilantro (fresh) if you can’t source the Shado Beni. Fresh pimento is best IMHO, but it’s what I had on hand. However, feel free to leave it out if you cannot source it.

Thaw the Lobster claws and give them a quick rinse under cool water. I was able to get wild caught shrimp which were deveined, but had the shell on. That shell will give you great flavor. Wash with cool water and lemon juice (not mentioned in the ingredient list). Drain!

In a saucepan on medium flame, add the oil, onion and garlic. Turn the heat to low.

3 minutes later add the Scotch Bonnet pepper (as much as you can handle) and remember to wash your hands with soap and water immediately after. Habanero peppers work great in this dish as well, but you can also use your fav spicy pepper.

One minute after adding the scotch bonnet pepper, we’ll add the curry powder and move it around the pan. It will go grainy and darker. The low heat will allow us to waken up the spices which makes up the curry powder.

4 minutes later add the black pepper and turn the heat to med/high and in goes the water. Bring to a boil

Add salt, shado beni and pimento pepper, followed by the Caribbean Green Season and stir well. Then in goes the diced tomato. This tomato will help us get a thick gravy and the acid will balance the overall flavor of the dish. Reduce to a simmer.

For more flavor, add the anchar masla and continue cooking for about 4-5 minutes.

Add the shrimp and mix well.

3 minutes later, it’s time to add the lobster claws, mix well and bring to a boil (heat at medium).

2-3 minutes later it’s done, but we have to personalize things. Make sure the salt it to your liking (adjust) and the gravy to the consistency you like. Toss in the parsley, stir and you’re done!

Cooking the shrimp in it’s shell will not only add additional flavor as I mentioned above, it will also help prevent us from over-cooking the shrimp.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Coconut Curry Lamb With Potato.

5 Comments on Coconut Curry Lamb With Potato.

I’ll be first to admit that I’m not the biggest of fans of Lamb (terrible experience with overcooked grilled lamb a few years ago – my jaw still aches), plus I can’t get past the slight ‘gamey’ taste you get . However when slowly braised in a rich coconut curry sauce, I’m game lick a plate clean.

You’ll Need…

3 lbs Lamb (with bones)
1 lemon (juice)
1/2 teaspoon black pepper
3/4 tablespoon salt (adjust)
2 tablespoon Caribbean Green Seasoning (divided)
2-3 tablespoon olive oil
1 medium Onion (sliced)
8 cloves garlic (smashed)
2 pimento peppers (optional)
3/4 teaspoon cumin seeds (aka geera)
1 teaspoon Anchar Masala
2 Tablespoon Curry powder
1 med tomato (diced)
3 1/4 cups water (divided)
2 tablespoon coconut cream
8 medium potatoes (1/4)
2 tablespoon chopped parsley

Important! If doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements.

Cut the lamb (I used lamb with bones) into 2 inch pieces and included the bones (best flavor), so you’ll need a heavy cleaver to cut though them. Feel free to use boneless if you want. Wash with cool water and the juice of the lemon, then drain dry. Now it’s time to season with 1 heaping tablespoon Caribbean Green Seasoning, salt and black pepper. Mix well and allow to marinate in the fridge for 2-4 hours.

Heat your heavy pot on a medium flame and add the olive oil (or any oil you like using) followed by the onion, pimento peppers (sliced) and garlic (add more black pepper if you want). Turn the heat down to as low as it will go and gently cook this.

After 3 minutes, add the cumin (geera) seeds along with the Anchar Masala (use roasted cumin if you can’t get this) and cook for 2 minutes. Then add the curry powder and stir well – heat still on low.

After 2-3 minutes, add the diced tomato to add some acidity to balance the flavors and later it will help to develop that rich gravy. After 2 minutes add the remaining Caribbean Green Seasoning and stir. All this time the heat is on low.

Now crank up the heat to medium, followed by 1/4 cup of water. This step will cook out the ‘rawness’ of the curry. Stir well (scrape the bottom of the pot if necessary), then heat on HIGH to burn off that water, till we get back to the oil we started with.

Here is where you’ll add the seasoned lamb (yea marinade too), and stir well.

As you get a bubble going (boiling) turn the heat down to medium, cover the pot and allow the natural juices to develop.

After 10 minutes, turn the heat to high then add the coconut cream and stir well. Follow this by adding the remaining water, stir and bring to a boil.

Here’s where you’ll toss in the Scotch Bonnet Pepper WHOLE (don’t break or it will release the beast) and reduce to a simmer for 45 minutes (covered – slightly ajar).

At this point you add the potatoes to the pot and bring back to a boil. Be sure to tuck the potato pieces below the liquid and simmer (lid slighty ajar) until everything is tender. 45 minutes later and you’re done. Taste for salt and adjust to your liking, then top with the parsley.

Note! I cooked this for 45 minutes after adding the potatoes as I like my meat fork tender and I wanted a thick gravy. This would explain why my potatoes where cut into large pieces, as I knew the would melt down as they cooked. Additionally, you’re wondering why I didn’t finish with cilantro or culantro (Shado Beni), I find lamb can be very fatty and the parsley tends to cut some of that fat on your tongue. Brightens the dish actually.

Serve with hot steamed rice or roti! If you find the recipe difficult to read, be sure to watch the demo video below.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Incredible Curry Beef With Potato.

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Curry Beef With Potato! Can Caribbean food get any better? Fork tender pieces of beef, potatoes falling apart to form a rich and thick gravy, the overall flavors of curry, herbs and the gentle kick of Caribbean Sunshine (scotch bonnet). Need I say more?

You’ll Need…

3 lbs stewing beef (cubed)
1/2 lemon (juice)
3/4 tablespoon salt
2 tablespoon Caribbean Green Seasoning
1 tomato (diced)
1/4 teaspoon black pepper
1 teaspoon Amchar Massala
1 tablespoon olive oil (for seasoning the beef)
1/4 scotch bonnet pepper (sliced thin)
2 tablespoon veg or olive oil
1 medium onion (diced)
6-8 cloves garlic (diced)
2 tablespoon curry powder
1/4 cup water
6 medium potatoes (cut into 1/4’s)
3 cups water
1-2 tablespoon chopped cilantro

NOTE! I used boneless beef, but pieces with bones will give you a better flavor to the dish. With that in mind I added some oil to the beef when I seasoned it, to compensate for the lack of fat. Additionally (important) If doing this recipe gluten free, please go through the complete list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use as some may contain flour as a filler. Use as much (or none) Scotch Bonnet as you like.

Cut the beef into 1-1.5 inch pieces and wash with lemon juice and cool water. Drain dry and season with the salt, black pepper, Caribbean Green Seasoning, scotch bonnet, olive oil (1 tablespoon), tomato and Amchar Masala. Stir well and allow to marinate for at least 1 hour. If you can’t source Amchar Masala, use roasted ground cumin.

Heat your pot (something heavy works best IMHO) on a medium flame, go in with the 2 tablespoon veg (or olive) oil, turn the heat down to low and add the onion and garlic. Cook on low for 2-3 minutes. As it cooks, add the curry powder to the 1/4 cup of water and stir to form a slurry (set aside).

Add the curry slurry to the pot (heat on medium now) and stir. Cook for about 3-4 minutes to cook off the rawness of the curry and to bloom the spices which makes up a good curry powder. It will go dark and start to clump.

Turn the heat to medium / high now and start adding the seasoned beef to the pot. Stir to coat and pick up the curry base we created. Yes, you can add the marinade to the pot too. In the same bowl you marinated the beef, add the water and stir (set aside for later).

Place a lid on the pot (once it comes to a boil), heat down to low and cook for about 10-12 minutes.

Remove the lid, crank the heat up to high to burn off all the liquid it would have sprouted naturally. It may take up to 5 -7 minutes to get back to the oil we started off with (at the bottom of the pan).

Add the potatoes and stir to coat. Then add the water we had reserved in the bowl. Bring to a boil, reduce to low, lid on and simmer for 45-50 minutes or until the beef is tender.

Taste for salt and adjust and get the gravy to the consistency you like (cook longer if it’s too thin). If the beef is not tender, you may need to cook on low for 30 minutes more. Add more water if necessary. Toss in the cilantro as you turn off the heat.

This curry beef with potato is an excellent way to put cheaper cuts of beef to use. Adding the potatoes is a means of stretching this dish to feed more people… something mom would do when we were kids and she had to feed the entire family.

Gluten Free Meat & Poultry

Coconut Curry Rabbit.

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Growing up on the islands this dish would never be a reality, since my brother had rabbits (among other animals and fish) as pets. However since moving to Canada and having access to rabbits at most grocery stores (without guilt of seeing them as pets), combined with my attraction to ‘game’, this dish is somewhat of a norm for me. Especially during the warmer months when I can use my outdoor wood burning stove in the back yard.

You’ll Need…

3 1/2 – 4 lbs rabbit
1 teaspoon salt
1/4 teaspoon black pepper
1 heaping tablespoon Caribbean Green Seasoning
1 tablespoon Cocopine Pimento Sauce (optional)
1 teaspoon Amchar Masalla (for seasoning)
1 scotch bonnet pepper (adjust)
8 cherry tomatoes (any tomato will work)
2-3 tablespoon veg oil
1 medium onion (diced)
4 cloves garlic (smashed)
2 heaping tablespoon curry powder
3/4 teaspoon amchar massala
2-3 tablespoon water (for making the curry slurry)
1 1/2 cup coconut milk
1 cup water
4-6 wiri wiri peppers (optional)
2-3 tablespoon cilantro (chopped)
* use ground roasted cumin if you cannot source the amchar massala

Important! If doing this dish 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 you use as some may contain flour as a thickener). For the Cocopine Pimento Sauce, please check my friend Chef Barry Bartholomew at @Cheffinbar on Instagram.

Cut (small pieces), wash with lemon or lime juice and drain (how you’d normally wash meats). We’re using the entire rabbit (liver, heart and kidney).

Then season with salt, green seasoning, Caribbean green seasoning, coco pine sauce, anchar massala, scotch bonnet pepper, cherry tomatoes and black pepper. Mix well and marinate for about 3 hours in the fridge.

Today we’ll be using my outdoor wood burning stove, so it’s time to get that fire started. Basically you want a low heat to start. Heat the oil on a med/low flame then add the onion and garlic and cook on LOW for 2-3 minutes.

In the meantime mix the curry powder (use your fav), along with the remaining 3/4 teaspoon anchar massala with the water, to form a slurry. Now add that to the pot and mix well. This will help us bloom the spices which makes up the curry powder and ultimately cook-off that raw curry taste and texture.

The curry mixture will go darker in color, clump and you should burn off all that liquid.. until you can see the oil we started with. Now crank up the heat and go in with the seasoned rabbit (not the liver, kidney and heart – yet). Be sure to toss around well, to coat each piece of the rabbit with the curry base.

Bring to a boil (it will spring it’s own natural juices), then simmer for about 20 minutes on med/low. Be sure to stir occasionally. Do not cover the pot. Then crank up the heat to burn off that liquid – this step will give us the color we’re looking for and intensify the curry flavor of the completed dish.

Once it’s dry, add the coconut milk + water and bring to a boil. Then reduce to a gentle simmer, to allow us braise the rabbit until it’s tender.

1 hour and 30 minutes later, taste for salt and adjust to your liking, Burn off the gravy to the consistency you like and be sure to make sure it’s a tender as you like it. Now add the liver, heart and kidney and cook for a further 5 minutes. Then toss in the wiri wiri peppers, along with the chopped cilantro and you’re DONE!

Birds Eye Peppers (bird pepper) is a great substitute to the Wiri Wiri peppers or you can leave that out if heat is not your thing. If you’re based in the Caribbean and cannot source the cilantro (coriander), be sure to use Shado Beni (chadon beni or culantro)

The curry on it’s own is just magnificent, however should you have the ability to cook this over a wood fire – the taste is just INCREDIBLE! The smoke adds a lovely layer of flavor you can never achieve on the stove-top.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Vegan

Curry Chataigne (breadnut / Katahar) The Best Vegan / Gluten Free Dish You’ll Ever Eat.

3 Comments on Curry Chataigne (breadnut / Katahar) The Best Vegan / Gluten Free Dish You’ll Ever Eat.

I’ve talked about it before! In the Caribbean we do #vegan naturally and what I mean by that is.. we don’t take 15 grains and try to make a burger. We would take those 15 grains (for example) and make several dishes out of them. This Chataigne (aka breadnut) is a delicious example of how we do vegetarian dishes naturally – just part of the commonplace culinary landscape. And to be honest, until the recent Vegan/Vegetarian movement, we didn’t even notice how many of our everyday dishes fall into the “category”.

You’ll Need…

3 medium Chatagine (breadnut)
2 tablespoon vegetable oil
1 medium onion (sliced)
3 tablespoon curry powder
3/4 cup water to cook the curry
1 scotch bonnet (sliced)
5-8 cloves of garlic (divided)
1 tablespoon anchar masalla
1 1/2 tablespoon roasted geera / divided (cumin)
1 1/2 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt (adjust)
3 cups coconut milk
3 pimento peppers (diced fine)

Important! If doing this recipe #glutenfree please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder as some may contain flour.

I’d recommend that you watch the video below featuring my mom and dad along with following with this recipe. As some elements may be better described there.

Rub your hands with coconut or vegetable oil (not mentioned in the ingredients list above). This will form a protective barrier so the natural sap off the Chatainge will not stain and discolor your hands. Using a sharp knife, peel the Chataigne, then cut into segments. Remove the core and discard. Then peel or shred off layers of the inside (very cabbage-like at this point). There will be seeds that you can include in the dish. If you choose to use the seeds (we used about 30%) you will need to remove the tough outer skin (discard) and slice the seeds in half.

Give everything a good wash in cool water and drain. Then heat the oil in a large heavy pot on a medium flame. It’s now time to add the onion and cook for 2-3 minutes.

Now add the curry powder cook 2 minutes to cook off any rawness (you’ll get this rawness at the end if you don’t cook it off now). Add 3/4 cup water, stir well. Go in with the scotch bonnet pepper and 3 cloves garlic grated… followed by 1/2 of the Geera and Anchar Masalla. Stir well, then add the Caribbean Green Seasoning and cook for 2-3 minutes. You will have a lovely thick slurry with a captivating aroma.

It’s now time to start adding the cleaned and prepared Chataigne along with any seeds you decide on using to the pot. As you do, please try to stir. It will seem like a lot at the start but it will wilt down. Do remember to add the salt at this point as well.

Cook for about 5 minutes, then add the coconut milk. My dad grated a couple dried coconuts from which my mom made freshly squeezed coconut milk (watch the video).

Bring to a boil, reduce to a simmer and cook gently with the lid on. 1/2 hr later, we topped it with the remaining garlic (whole cloves) and continued on that gentle simmer (lid on).

Be sure to stir the pot every 15 minutes or so. After 2 hours, add the minced Pimento peppers, mix in well and continue cooking. Yes it does take a while to cook until it’s tender and bursting with flavors. You’ll appreciate the time it takes to cook once you taste this Curry Chataigne.

Bearing in mind that it took 3 hours on that gentle simmer to cook, the last 10 minutes is when you’ll add the last of the roast Geera (ground cumin) and mix in well.

At the 3 hour mark you will have burned off all the liquid and the Chataigne will be tender and ready to enjoy with Sada or Buss-Up-Shut Roti. A CLASSIC Caribbean vegetable curry courtesy of my mom and dad. Much luv and thanks to them for sharing such a traditional recipe with us.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.