in the Islands
West Indian Curry
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 is a very popular item, usually made
as a sandwich, but often served with rice as a main dish.
Roti is basically curried meat, chicken, 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
The crepe is made from 2 cups unbleached white
flour, 1/4 teaspoon each of baking powder and salt, adding a little 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
Or use a prepared crepe or tortilla.
For the curry dish inside the crepe,
sauté onion, garlic and ginger in butter, adding curry
powder and crushed red chilies, then cane vinegar (or white vinegar with
a pinch of brown sugar) to form a paste.
Marinate strips or shreds 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.
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).
Regimental Beef Curry
A beef version, Her
Majesty's West Indian Regimental Beef Curry, appears in the The Sugar Mill
Caribbean Cookbook in honor of the West Indian troops who
fought in WW2.
Notice how heavily this goes into milk
and cream, coconut and sugar, balanced by lime juice.
Onion is sautéed 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.
These topping are called "boys"
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