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