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Trinidadian Curry

I’m making Trinidadian Curry today, so researching some different recipes.

Legs or thighs are the best meat for this, with the skin off.

Very often the meat is marinated with onions / garlic / herbs ahead of time.

Curry slurry / cooking the spices as a base.

Scotch bonnet as a very spicy hot pepper used to taste.

Curry Powder

  • 4 tablespoons cumin seeds
  • 2 tablespoons whole coriander seeds
  • 1 tablespoon cloves
  • 1 tablespoon poppy seeds
  • 1 tablespoon mustard seeds
  • 2 tablespoons ground cayenne pepper
  • 2 tablespoons ground cinnamon
  • 2 tablespoons star anise
  • 1 tablespoon fenugreek seeds
  • 1 tablespoon black peppercorns
  • 4 tablespoons ground turmeric
  • 4 tablespoons ground ginger

Rachael is not a fan of star anise so I’m leaving that out.

Madras style curry powder and in general adding more turmeric seems to be common.

Green Seasoning

This is a bit like Trinidadian pesto. It’s lots of fresh herbs / greens. Pimento peppers are called for, can be substituted with a red bell pepper — not meant to be spicy, adds sweetness and depth.

Elsewhere the simple version is thyme, cilantro and shallots or onions.

Shado Beni

Has a couple of different names. Substitute is fresh cilantro.

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