Probably the most popular type of curry in Trinidad. This aromatic and spicy curry is a classic of the British West Indies. For over two hundred years, Trinidadian or “Trini” curries have adapted to the local spices and Creole influences. It is omnipresent in traditional Trinidadian dishes: in the rotis, the thalis and on almost every menu. For a perfectly well-balanced vegetarian dish, add cooked chickpeas or pigeon peas.
Recipe and photo courtesy of Épices de Cru
- 1 Tbsp Trinidad curry
- 2 Tbsp fresh chopped ginger
- 6 cloves garlic, chopped
- 6 Tbsp olive oil
- 3 onions, chopped
- Pepper to taste
- 1 tsp panch phoran or cumin
- 1 kg potatoes, diced
- Salt to taste
- 1 bay leaf (West-Indian if possible)
- With a mortar and pestle, grind the curry. Add the ginger and the garlic and grind to a paste.
- On medium heat, heat the oil in a pan. Add the curry paste and the pepper. Cook until aromatic (approx. 30 seconds).
- Add the onions, mix and cook for a few more minutes.
- Add the remaining ingredients and barely enough water to cover.
- Cook until the potatoes are tender and the sauce is to your satisfaction.