Another wonderful signature dish from my book ” Heavenly Bites: The Best of Muslim Home Cooking ” avaible from Kube Publishing Ltd ,Tel: 01530 249-230.
Alhamdulilah Islam is the fastest growing religion in the Caribbean . I hear of brothers from the UK going back and building masjids and schools etc. Alhamdulilah the Caribbean is now definately part of the muslim world .
Since birth I have eaten curry, even the spices are in the mother’s milk, my Mauritian grandma was the best cook in my world throughout my childhood and was the standard to which my mum’s curry was measured and she did a pretty good job. I have eaten curry all over the world, especially when I was a practicing Rasta, you know like Bob Marley.
Caribbean curry is not like any other curry, the spice blend is distinctively different but as far as chilli ratings goes this one’s on a par with vindaloo, made in a similar way by marinating hours before. You can buy Caribbean curry powder but it’s not as good as homemade but that another secret coming soon inshallah.
Preparation marinate 3hours before or over night.
500grammes/18 oz goat/mutton
1 large onion
5 cloves garlic
1 large bay leaf
5ml/1 tsp seas salt
5ml/ 1 tsp black pepper
5ml/ 1 tsp dried thyme
30ml/2 tbs Caribbean curry powder
1-2 scotch bonnet pepper/1 tbs West Indian of hot pepper sauce
500grammes/1 lb potatoes
1 stock cube
10-20 grammes /1/2 oz /1 tbsp coconut cream in block
700ml/25 oz /3 cups of boiling water
15ml/1 tbs vegetable oil
• Wash the meat in water with salt or sprinkle lemon juice over the meat , mix with hands then rinse off with lots of water and drain
• Wash and chop onion into rings or thin slices and add to meat
• Peel and crush garlic and add to meat
• Add the salt , pepper and thyme
• Using a knife and fork cut the scotch bonnet pepper into small pieces; you must protect your hands from the pepper which will burn any sensitive skin your hands may touch afterwards like eyes or lips. You could use hot pepper sauce instead of fresh pepper.
• Add pepper to meat and spices and toss with large spoon or fork
• Cover with cling film and leave in film or cool place , less than 10 degrees for at least 3 hours
• When ready to cook place 2 tbs of vegetable oil in large pot and heat on medium high heat
• Add meat mixture and stir every couple of minutes to brown meat on all side and caramelised the onions
• In the meantime put the kettle on and place stock cube and coconut cream in heat proof jug
• Add 2 cups of boiling water to the jug to dissolve the cube and coconut cream
• While the stock cube and coconut are dissolving add 2 tbs of curry powder to the meat and stir, turn heat down to low medium to cook spices into the meat but not burn them.
• When dissolved, add the stock mixture into the meat pot and add remaining 1 cup of boiling water
• Simmer on low medium heat for 30 with a lid on the pot.
• While the meat is cooking wash and peel the potatoes, cut into 3cm size chunks and add to the meat mixture after the meat has been cooking for 30 minutes
• Turn heat up to medium so that potatoes can boil and cook for 15minutes , then turn down to low for remaining 15minutes, till potatoes are cooked through when tested with knife and are slightly soft, this softness of the potatoes thickens the curry gravy.
• Using a fork smash a few of the potatoes against the sides of the pot and mix into gravy to make it thicker
• Serve with rice and peas, plantain and coleslaw….hmm super delicious…must be from Mauritius!
• Not this time…this is truly a taste of the Caribbean