So, my husband just posted this in his favorite online forum, so I thought some of the folks here might also be interested. It's very very tasty. And the "green seasoning" is great marinate for other dishes too. original thread: http://forums.vwvortex.com/zerothread?&id=1285140 Mendra's Trinidadian Curry Recipe (actually Mendra's mom's recipe) Ingredients -- Chicken, fish, shrimp, beef, lamb or goat, whatever you like Limes -- 1 lime per pound of meat Cooking oil -- corn, vegetable, canola, safflower -- whichever you prefer Thyme, cilantro, green onions -- 1 bunch of each (off the grocery shelves) per pound of meat. Onion -- usually 1 medium onion per pound of meat. Garlic -- 1-2 cloves for the cooking and 2-3 cloves per pound of meat seasoning. Lea and Perrins Worcestershire Sauce or whatever brand you prefer McCormick Curry powder. Cumin seeds or powder. First of all the curry powder I use is from Trinidad ? the best alternative I have found here is made by McCormick, and found in the spice section of the grocery/supermarket. 1. First cut up your meat (if using shrimp, peel and de-vein the shrimp). 2. Cover the meat with cold water and squeeze 1 lime into the solution ? 1 lime per pound of meat. 3. Let this marinate for about 10 minutes. Then drain the meat. Seasoning -- use a blender for best results 1. Chop up about 3-4 stalks of green onions per pound of meat. 2. Also 2-3 cloves of garlic per pound 3. 1 Bunch of thyme, 1 bunch of cilantro, and � a regular onion per pound of meat. 4. Combine all these together. 5. Sprinkle the meat with Worchester sauce and mix in the seasoning. Let this marinate for 30 minutes to an hour (overnight is best for really deep flavor) Cooking 1. Measure 1/2 to 3/4 cup of water ? mix in 1 table spoon of curry powder per pound of meat. 2. Take about 4-5 slices of onion and add this to the mixture, and set this aside. 3. Pour the cooking oil into the pot. (just enough to cover lightly the base of the pot) 4. Chop up 1-3 cloves of garlic into very small bits. 5. Heat the oil (do not let it burn) and add the garlic, also add 1 teaspoon of cumin seeds, (or 1/2 a teaspoon if you are using cumin powder) and let brown till golden. 6. Add in the curry mixture and let it reduce stirring constantly, until the sauce is not runny but of a slightly thick and smooth consistency. 7. Add in the meat and the seasoning solution then stir till all the meat is covered in sauce. 8. Cover and reduce heat to medium -- medium high, after about 20 minutes, stir the pot and allow it to boil off excess water until the sauce is as thick as you want it. Add salt to suit your particular taste. 9. Once the cooking is done and the pot turned off, you can add some chopped basil leaves on top of the meat for extra flavor. 10. Enjoy If you like you can add a habanero - about 10 minutes before it is finished cooking - wash a whole habanero or chili pepper and DO NOT CUT IT - drop it in the center of the pot and let it simmer. If you want more heat allow the pepper to be cut - but be forewarned if you do not like hot food do not burst/cut the pepper. [ March 11, 2004: Message edited by: Jessica Sant ]
Ingredients -- Chicken, fish, shrimp, beef, lamb or goat, whatever you like Goat would be best for an authentic Trinidadian curry IMO. Looks good. Trinidad Chicken Mango Stew Chicken and Mango is a worthy combination I should think. Unfortunately the recipe doesn't say whether the mangoes should be ripe or not. Does anyone know ?
Have any of you being to Trinidad (and Lumbago... er... I mean TOBAGO! Just kiddin!) TRINIDAD and TOBAGO is the name of the country. I went there in 1989 or 1990 and stayed at the UPSIDE HILTON. They call it the UPSIDE because the lobby was the TOP floor. You then took the elevator DOWN to the rooms! You see, it's on a kind of a hill. Somehow. A nightmare getting back to the room when drunk! Ha ha!