The Caribbean history is just as rich as their amazing food. In the 19th century, thousands of Indian and Chinese people were brought to the land as plantation workers. This led to the emergence of a very special fusion- the Indo-Caribbean cuisine. The East Indian influence especially can be seen throughout the Caribbean and what shouts more East Indian than curry?
As I’m from East India myself, I can personally vouch for this recipe. I loved it and have presented it in two ways today– One using duck eggs and another using cottage cheese (paneer). You can also use chicken if you wish to.
Normally in Caribbean recipes, all spice (pimenta) powder is used. But as that was not available in my stock I have added a few extra ingredients to replace it. So give it a try!
The first one using duck eggs
- Duck eggs 6
- Onion 1 (chopped,fried and made into a paste)
- Tomato 2 (pureed)
- Garlic paste 1 tsp
- Ginger paste 1 tsp
- Ghee (clarified butter) 2tbl spn
- Sugar 1/4 tsp
- Salt to taste
- Beans 100 gms
- Carrot 1cup (sliced)
- Potato 1
- Broccoli 7/8 florets
- Red bell pepper (capsicum) 1/2
- Yellow bell pepper 1/2
- Green bell pepper 1/2
For Curry Powder:
- Coriander seeds 2 tsp
- Cumin seeds 1tsp
- Mustard seeds 1/2 tsp
- Fenugreek seeds 1/4 tsp
- Fennel seeds 1/2 tsp
- Bay leaf 1 (dried)
- Cinnamon 1 stick (1″ size)
- Cloves 5-6
Dry roast all above ingredients and grind in a powder form. To this powder, add:
- red chili powder 1/2 tsp (or black pepper powder as needed)
- Turmeric powder 1/2 tsp
- Nutmeg powder 1/4 tsp into it and keep aside.
Boil eggs and add 1/2 tsp of turmeric powder to them. Cut small slits on the eggs so frying is easier. Keep your boiled eggs aside.
Add 3 tbl spn of oil in a wok and on a low flame stir fry all vegetables. Make sure that the vegetables are not overcooked or soft.
Fry eggs lightly so that they are of orange color, all around. Cut in halves and keep aside.
In the wok add 2 tbl of ghee, add the powdered spices and fry for 30 seconds.When you start getting the aroma of the spices, add tomato puree, ginger garlic paste, 1/4 cup of water and fry. As you will observe the masala is no more sticking to the wok or your spatula, it means the masala is done. Add 1/2 cup of water, 1/4 tsp sugar and boil. Remove from heat and add all your vegetables and eggs to the curry. Mix gently and serve immediately with bread, roti or steamed rice.
The one with paneer (cottage cheese)
Use the same ingredients for the curry as in the first recipe. Some of the ingredients I have added along with the ones in the previous recipe are
- Paneer (cottage cheese) 250 gms, instead of the eggs
- Zucchini (cubed) 1 cup
- eggplant (cubed) 1cup
- Spring onion (green part,cut in 1″size .DO NOT FRY)
- You may add peas, mushroom, baby corn or any other vegetable you like.
Mix 1tbl spn of curd ,pinch of salt and pepper to the paneer and marinate for 15 minutes. Toss fry the marinated paneer.
Mix all the vegetables and your fried paneer to the curry. Sprinkle green onions on top and cover for five minutes.
Serve with bread, roti or steamed rice.
Some tips for you while exploring in the kitchen:
- Adding turmeric powder to eggs before frying will give them a beautiful red color.
- To puree the tomatoes, put them in the freezer first. After freezing when you drop the rock hard tomatoes in boiling water the skin will come out easily. Now you can paste it for a more refined puree.
- As you boil the eggs,sometimes they tend to crack because of a temperature difference or other reasons. To avoid that cover your eggs with foil before boiling. Even if you have an egg that is already cracked, you can boil it using this trick.
And for all my lovely food blogger friends, join the #WeeklyChallenge for #FoodBloggers here and have more fun!
Let me go explore some more in my kitchen and I’ll keep you posted with more fun recipes from across the globe! Happy Cooking 🙂