Probably the most popular curry in Trinidad. This aromatic and spicy curry is a classic of the British West Indies. For over two hundred years, Trinidadian 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 (aprox. 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.