The Big Book of Curry Recipes (82 page)

This relish (also known as kucheela) is a Trinidadian speciality, made from a mix of air-dried green mangoes, hot chillies, salt, sugar, mustard oil and spices that’s used as an accompaniment for almost every meal and is an important addition to
Doubles
.

Ingredients:

12 green mangoes

1 head of garlic (peel all the cloves)

6 hot chillies (either habaneros [Congo peppers] or Scotch bonnets)

1 tbsp
Amchar Masala
spice blend

360ml (1 1/2 cups) mustard oil

2 tsp light brown sugar

sea salt, to taste

Method:

Peel and grate the mangoes then place in cloth and squeeze out the excess liquid. Spread out on a flat surface and place out in the sun for 1 day to dry (or place in a low oven for a few hours).

Combine the garlic and peppers and mince finely then turn into a bowl and combine with the mango, sugar, amchar masala and salt (add more salt than you would normally, as this should taste slightly salty).

Now blend in the mustard oil (you can make your own mustard oil by heating the oil and adding 1 tbsp mustard seeds for every 100ml (2/5 cup) of oil; continue heating until the mustard seeds ‘pop’ then allow to cool and sieve before using) and whisk until smooth. Transfer to a glass jar with a tight-fitting lid and store for at least 2 weeks to mature before using.

Jamaican Prawn Curry

Jamaican Prawn Curry is a traditional Jamaican recipe for a classic curry of prawns in a lemon juice and chicken stock base with onions that’s flavoured with Jamaican curry powder.

Ingredients:

500g (1 lb) peeled prawns (king prawns, for preference)

2 tbsp margarine (or butter)

35g (1/2 cup) onion, finely chopped

2 garlic cloves, finely chopped

1 1/2 tbsp plain flour

1 tbsp
Jamaican curry powder

1 tbsp lime juice

360ml (1 1/2 cups) lemon juice

360ml (1 1/2 cups) chicken stock

1/4 tsp salt

1 tsp hot pepper sauce

1 tbsp chopped parsley

Method:

Melt the margarine (or butter) in a frying pan, add the onion and garlic and fry gently for about 3 minutes. Scatter over the flour and curry powder and stir until smooth. Continue cooking for 3 minutes, stirring constantly to avoid burning then whisk in the lemon juice, stock salt and hot pepper sauce. Bring to a simmer and cook over low heat for 4 minutes, stirring constantly.

Add more stock, or water, as necessary then adjust the seasonings to taste. Stir in the prawns and cook until just pink and heated through. Add the lime juice, turn into a warmed bowl, garnish with the chopped parsley and serve, accompanied by steamed rice.

Katchourie

Katchourie is a traditional Trinidadian recipe for a classic snack of vegetable fritters made from yellow split pea puree bound with flour and flavoured with Scotch bonnet chillies that were introduced by Indian immigrants.

Katchouries are vegetable fritters brought by Indian immigrants to Trinidad. They are a common street-side snack. Of course, the original recipe has been adapted to Trinidadian tastes by the addition of a hot Scotch bonnet chilli.

Ingredients:

300g (2/3 lb) yellow split peas

3 garlic cloves, minced

1 small onion, finely chopped

3 fresh pimento (cayenne) chillies, finely chopped

35g (1/2 cup) chives, finely chopped (or 2 spring onions, finely chopped)

50g (2 oz) plain flour

1/2 tsp ground turmeric

2 tsp salt

1 Scotch bonnet chilli, minced

250ml (1 cup) vegetable oil, for frying

Method:

Combine the split peas and 1.5l (6 cups) water in a large bowl. Cover and set aside to soak over night.

The following day, drain the split peas then turn into a food processor and grind to a coarse paste. Turn in to a clean bowl and combine with the garlic, onion, pimento, chives, flour, turmeric, salt and Scotch bonnet chilli. Slowly add water, stirring all the while, until you have a firm but loose dough (about the consistency of meatloaf dough).

Take pieces of the dough and form into patties about 8cm (3 in) wide and 1cm (1/2 in) thick. Now heat the oil in a deep-sided frying pan until hot (test by dropping a cube of bread into the oil; if it sizzles vigorously then the oil is ready). Add the split pea patties and fry on each side until golden brown. Remove with a spatula, drain on paper towels and serve hot with
Hot Pepper Sauce
.

Katchouries are often sold with
Phoulourie
and sahina.

Doubles

Doubles is a traditional Trinidadian recipe for a classic breakfast dish of a curried chickpea mash served in a fried yeasted dough and garnished with shredded cucumber, hot pepper sauce and kuchela.

This is a classic Trinidadian breakfast dish of spiced chickpeas served between two pieces of fried dough. These can be sourced commonly around Port of Spain. This is also the snack food of choice after a night on the town.

Ingredients:

For the Dough:

80ml (1/3 cup) warm water (about 40ºC [105ºF])

1/4 tsp sugar

1 tsp active, dried, yeast

300g (2/3 lb) plain flour

1/2 tsp salt

1 tsp ground turmeric

1/2 tsp ground cumin

1/2 tsp freshly-ground black pepper

For the Filling:

300g (2/3 lb) dried chickpeas

1 tbsp vegetable oil

1 onion, thickly sliced

3 garlic cloves, minced

4 1/2 tsp
Jamaican curry powder

pinch of ground cumin

salt and freshly-ground black pepper, to taste

Vegetable oil, for frying

finely-shredded cucumber, to garnish

Hot Pepper Sauce
, for serving

Kuchela
, for serving

Method:

Combine the chickpeas with 1.5l (6 cups) water in a large bowl. Cover and set aside to soak over night.

The following day, begin by preparing the dough. Combine the warm water, sugar and yeast in a small bowl. Whisk to combine then cover and set aside for about 10 minutes, until frothy. In the meantime sift the flour, salt, turmeric, cumin and black pepper into a large bowl. Stir-in the yeast mixture when ready. Bring the mixture together and stir-in just enough additional warm water (about 100ml [2/5 cup]) for form a firm dough. Turn onto a lightly-floured work surface and knead until smooth and elastic then place into a greased bowl, cover with a damp cloth and set aside in a warm place until doubled in volume (about 90 minutes).

As the dough is rising, prepare the filling. Drain the chickpeas then place in a pan along with 1.5l (6 cups) fresh water. Bring to a simmer, cover and cook for about 1 hour, or until the chickpeas are tender then drain and set aside.

Now heat 1 tbsp vegetable oil in a heavy-bottomed pan and use to fry the onions until translucent (about 5 minutes). Add the garlic and fry for 1 minute more before stirring-in the curry powder. Cook for 30 seconds then add 60ml water. Bring to a simmer, add the chickpeas then cover the pan and simmer for 5 minutes. Add 250ml (1 cup) water at this point, along with the cumin, salt and black pepper. Return the mixture to a simmer then lower the heat and cook slowly (uncovered) until the chickpeas are very tender. Take off the heat and set aside.

Now finish the doubles. Knock the dough back and allow to rest for 10 minutes. After this time pinch-off walnut-sized pieces of the dough and flatten each into discs about 11 or 12 cm (5 in) in diameter. Heat about 250ml (1 cup) vegetable oil to about 8cm (3 in) deep in a saucepan or flat-bottomed work. The oil is hot enough when a cube of bread dropped in the oil instantly sizzles very briskly.

Add the dough disks one at a time, turning once until lightly browned on both sides (they will cook quickly and typically are done in about 40 seconds). Lift from the oil and drain on kitchen paper as you prepare the next double.

To serve, place 2 tbsp of the chickpea mixture on each piece of fried dough. Add the cucumber,
Hot Pepper Sauce
,
Kuchela
(or mango chutney) then top with a second piece of fried dough and serve.

Phoulourie

Phoulourie is a traditional Trinidadian recipe for a classic snack of fritters made from yellow split pea puree bound with flour and flavoured with hot chilli powder and Indian spices.

This is a dish brought by Indian immigrants to the West Indies. These are fritters of yellow split pea purée combined with flour with baking powder used as a raising agent.

Ingredients:

300g (2/3 lb) yellow split peas

2 garlic cloves, minced

1/2 tsp ground turmeric

1/4 tsp ground cumin

4 tsp baking powder

280g (2 cups) plain flour

1 tsp salt

1/2 tsp hot chilli powder

500ml (2 cups) vegetable oil, for frying

Method:

Wash the split peas then place in a pan with 1.5l (6 cups) water and bring the mixture to a boil. Reduce the heat to a simmer then cover and cook for about 45 minutes, or until the split peas are soft but not mushy. Drain and transfer to a food processor. Grind to a coarse meal (think couscous) then add the garlic, turmeric, cumin, baking powder, salt, flour and chilli powder and pulse to combine.

Turn the mixture into a bowl and gradually add water (about 250ml [1 cup]) until you have a thick but smooth batter.

Heat the oil in a wok or deep saucepan. Bring to 180ºC (360ºF) (when 1/4 tsp of the
phoulourie
batter dropped into the oil immediately bobs to the surface and sizzles vigorously).

Add the batter to the oil by the tablespoon (add only a few at a time so as not to over-crowd the pan) and fry until golden brown, turning frequently. Remove with a slotted spoon as each phoulourie cooks. Drain on kitchen towels and serve hot accompanied by
Hot Pepper Sauce
.

Trini Curried Pork

Trini Curried Pork is a traditional Trinidadian recipe for a classic pork-based curry flavoured with ginger and soy sauce.

A classic Trinidadian curried pork dish made with the local curry spice blend.

Ingredients:

200g (7 oz) sweet potatoes, peeled and cut into 1cm dice

450g (1 lb) pork, diced

100g (3 1/2 oz) onion, diced

1 tbsp grated ginger

2 tbsp vegetable oil

1 tbsp soy sauce

1/2 tsp salt

1/4 tsp black pepper

250ml (1 cup) chicken stock

2 tbsp
Jamaican curry powder

Method:

Add about a 3cm depth of oil to a wok, heat until almost smoking and use to deep fry the sweet potatoes until golden. When ready remove with a slotted spoon and place on kitchen paper to drain.

In the meantime add 2 tbsp vegetable oil to a pan and use to stir-fry the ginger and onion for about 6 minutes, or until the onion is soft. Add the pork and stir fry until lightly browned all over. Whisk together the stock, soy sauce and curry powder in a bowl then pour over the meat and stir-in the salt and black pepper. Bring to a boil then add the fried sweet potatoes. Reduce to a simmer, cover and cook for about 40 minutes, or until the pork is tender. Serve with rice and/or roti.

Trini Curried Shrimp Patty

Trini Curried Shrimp Patty is a traditional Trinidadian recipe for a Caribbean pastry patty filled with prawns (shrimp) in a hot pepper sauce.

Ingredients:

For the Patty Crust:

280g (2 cups) plain flour

1/2 tsp salt

200g (1 cup) lard

240ml (1 cup) cold water

1 tsp ground turmeric or 1/2 tsp
Jamaican curry powder
or 1/2 tsp ground Annatto Seeds

120ml (1/2 cup) milk

For the Patties

6 Caribbean patty crusts

300g (2/3 lb) prawns, shelled and de-veined

1/4 tsp Scotch bonnet chilli, finely chopped

1 spring onion, finely chopped

1 tbsp
Jamaican curry powder

1/4 tsp salt

1/4 tsp brown sugar

1/2 tsp allspice

oil for frying

Method:

Begin by making the patty crusts: Sift together the flour, turmeric (or colouring) and salt into a bowl. Cube the lard then add to the flour mix and rub in with your fingertips until the mixture resembles fine meal. Add just enough water to bind the mixture as a firm dough. Turn onto a lightly-floured surface and knead for a few minutes, or until elastic.

Roll the dough out to about 3mm thick then cut into rounds about 15cm (6 in) in diameter (use a plate as a template). Traditionally these are filled with a whole range of meat or vegetable-based fillings, are folded into half-moon shapes, sealed, glazed with milk then baked in an oven pre-heated to 220ºC (430ºF) for about 20 minutes, or until golden.

If you want a crumblier pastry then when you roll the pastry out, melt some lard, brush this on top of the pastry, fold over then roll out again. Repeat this process of rolling, brushing, folding and rolling 4 times in all. This way you will get a layered pastry that will puff up and become crumbly during baking.

For the filling: Heat a little oil in a frying pan and use to fry the spring onion and chilli for about 2 minutes. Add the prawns and fry for about 4 minutes, or until they are just pink and no longer raw. Now add the salt, brown sugar, curry powder and allspice.

Continue cooking gently for about 5 minutes more then take off the heat. Arrange a patty on your work surface then spoon the meat mixture into one half of the patty (a little over a heaped tablespoon is about right), fold over to form a half-moon shape then seal the edges. Prick the top with a fork to make steam holes, brush with milk to glaze then transfer to a lightly-greased baking tray. Repeat with the remaining patties.

Transfer to an oven pre-heated to 220ºC (430ºF) and bake for about 20 minutes, or until the pastry is golden. Serve warm with a good hot pepper sauce.

Trini Curried Soup

Trini Curried Soup is a traditional Trinidadian recipe for a classic curried soup of cream and eggs.

This is a classic Trinidadian lightly curried cream soup that makes an excellent chilled starter.