Cooking
in the Islands
West Indian Curry
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The fun part here is at the end when the cook
and crew gets to come up with as many novel toppings for
the 12 Boy
Curry. But the culinary challenge is to create a roti
that approaches those served at the Roti
Palace in Road Town.
Roti
Roti is a very popular item, usually made
as a sandwich, but often served with rice as a main dish.
Roti is basically curried meat, seafood or vegetables in
a crepe wrapping.
Again, there are many variations of roti.
This recipe is a crepe from Guyana filled with a curry
dish from Trinidad, both adapted from Sky Juice and
Flying Fish.
The crepe is made from unbleached white
flour, baking powder and salt, adding water to make a
stiff dough. The dough is then rolled out into thin
crepe. A little corn oil and flour is spread on before
grilling.
Or use a prepared crepe or tortilla
shell.
For the curry dish inside the crepe,
sauté onion, garlic and ginger in butter, adding curry
powder and red chiles, then vinegar to form a paste.
Marinate strips or shreads of chicken
breast, meat or seafood with the paste and refrigerate
for at least a couple of hours.
Cook until tender, adding water as
needed. Chopped potatoes or breadfruit may be added.
Fill the crepe with the curry dish. Or
dip the crepe in the separate curry dish. See also Trinidadian Roti with Potato Curry Filling.
Goat Water
Goat water is actually a curried stew.
Cube the goat (lamb can be substituted)
and marinate 1/2 hour in the above- mentioned roti
ingredients of curry powder, garlic (but not ginger),
Scotch bonnet pepper and onion, adding more onion flavor
with shallot and scallion, salt and pepper and even a
couple of tomatoes (peeled and seeded)
Brown the meat only in a skillet with
butter and oil, then add the marinade and water, and cook
until the meat is tender. Serve over rice (from Sky Juice
and Flying Fish).
Her Majesty's
West Indian
Regimental Beef Curry
A beef version appears in Her
Majesty's West Indian Regimental Beef Curry in honor
of the West Indian troops who fought in WW2 from the The Sugar Mill
Caribbean Cookbook.
Notice how heavily this goes into milk
and cream, coconut and sugar, balanced by lime juice.
Onion is sauteed to flavor butter, and
removed, before browning the beef cubes. Return onion,
adding curry powder and salt and pepper together with
ginger, sugar and milk.
Simmer covered one hour. Add coconut
cream and grated coconut and cook for 5 minutes. Add lime
juice and heavy cream and simmer 10-15 minutes.
Serve on rice with condiments (chopped)
on top: hard boiled eggs, chutney, roasted peanuts,
bacon, toasted coconut, tomatoes, green onions or
peppers, bananas, apples, pineapples or other fruit, etc.
12 Boy
Curry
These topping are called "boys"
in Maverick
Sea Fare, traditionally being served by boys in
the far east. The underlying dish uses Swanson's Chicken
a La King with curry powder. The emphasis is on the
exotic condiments or "boys" with up to a
"20 Boy Curry."
Here we settle for 12. Each crew member
can supply at least one and discuss which combines the
best.
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