caribbean curry

This recipe is influenced by the various “bush cook” I’d enjoy with my childhood friends on the islands. Typically it would be something very simple, like dahseen bush bhagi (simmered in freshly made coconut milk) and cassava (from my dad’s garden) / flour dumplings.. we never had the $$ to buy fish, chicken, goat etc. We were kids! This time we’ll be using a traditional coal pot (back then it was three stones, a pot and bamboo fire) as my ancestors would use to cook their meals. Watch the video below for more details.

You’ll Need…

3-4 lbs goat (with bones)
1 medium onion (diced)
5 cloves garlic
2 tablespoon Caribbean Green Seasoning
1 large tomato (diced)
2 scallions (chopped)
1/2 teaspoon grated ginger
1/4 teaspoon black pepper
2 scotch bonnet peppers (optional)
1 tablespoon salt
2-3 tablespoon veg oil
2-3 tablespoon curry powder
1 teaspoon Garam Masala
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
3 cardamon
4 allspice berries
6-8 cups water
2 tablespoon chopped shado beni + 5 birds eye pepper

Note : Coriander seeds when cooked gives a sort of bitter lemon flavor that’s not likable by all, so you can omit it. Remember to use as much Scotch Pepper as you can handle and to wash your hands with soap and water immediately after handling them. Additionally, if doing this recipe gluten free, be sure to go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use as some may contain flour as a filler.

I used the juice of a lemon along with cool water to wash the goat meat – drain well. Traditionally I’ve seen people use flour instead of the lemon juice to wash their goat meat, saying that the acid from the lemon or lime will tighten the meat and make it tougher. If using meat with bones (best flavor IMHO) be sure to get your butcher to cut it into 1 – 1 1/2 inch pieces for you. As you kitchen knife will struggle to go through the bones. Then season with the Caribbean Green Seasoning, Black Pepper, Garam Masala, salt, tomato, scotch bonnet peppers (I included the seeds – this is a FIERY dish) and grated ginger. Mix well and allow it to marinate for at least 2 hours, overnight will be best.

I used a traditional Coal Pot as mentioned above, so I got my fire started.. to be honest, the smokey flavor from the burning wood or charcoal gives any curry dish a wonder flavor you CANNOT achieve on a stove-top. Now in a heavy pot, heat the oil, then add the onion and garlic (I kept the cloves whole) Turn your heat down to low and cook for 2-3 minutes – but don’t burn the garlic please.

With the heat still on low, add the coriander, allspice, cardamon and cumin seeds- stir. Cook for 3 minutes.

It’s now time to add your favorite curry powder cook (low heat) – 3 -4 minutes – to cook off the rawness of the curry and to bloom the spices which makes up the curry.

Crank up the heat and add the seasoned goat to the pot – stir well to coat each piece of goat with that curry goodness. Cover the pot, medium/low heat. Add the water to the same bowl you marinated the goat in and set aside for later

After 15 minutes, crank up the heat and remove the lid. The goal is to burn off all the natural liquid and infuse the meat with the curry flavor. Takes about 5-7 minutes on high heat. Try to get to where you see the oil we started off with… at the bottom of the pot.

Now go in with the water we reserved in the bowl we marinated the goat in and bring to a boil.

2 hours later on a simmer/low heat (lid on the pot), taste for salt, make sure it’s tender to your liking and reduce the gravy to the consistency you like (turn up the heat to achieve this). Now top with the chopped Shado beni and bird’s eye pepper. You’re Done! An unbelievable curry goat your family will insist on time and time again.

Remember depending on the age of the goat it may take a bit longer to get fork tender, so adjust the cooking time accordingly. If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Coconut Curry Rabbit.

May 28, 2025March 17, 2020Leave a Comment

Growing up on the islands this dish would never be a reality, since my brother had rabbits (among other animals and fish) as pets. However since moving to Canada and having access to rabbits at most grocery stores (without guilt of seeing them as pets), combined with my attraction to ‘game’, this dish is somewhat of a norm for me. Especially during the warmer months when I can use my outdoor wood burning stove in the back yard.

You’ll Need…

3 1/2 – 4 lbs rabbit
1 teaspoon salt
1/4 teaspoon black pepper
1 heaping tablespoon Caribbean Green Seasoning
1 tablespoon Cocopine Pimento Sauce (optional)
1 teaspoon Amchar Masalla (for seasoning)
1 scotch bonnet pepper (adjust)
8 cherry tomatoes (any tomato will work)
2-3 tablespoon veg oil
1 medium onion (diced)
4 cloves garlic (smashed)
2 heaping tablespoon curry powder
3/4 teaspoon amchar massala
2-3 tablespoon water (for making the curry slurry)
1 1/2 cup coconut milk
1 cup water
4-6 wiri wiri peppers (optional)
2-3 tablespoon cilantro (chopped)
* use ground roasted cumin if you cannot source the amchar massala

Important! If doing this dish gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs (especially the curry powder you use as some may contain flour as a thickener). For the Cocopine Pimento Sauce, please check my friend Chef Barry Bartholomew at @Cheffinbar on Instagram.

Cut (small pieces), wash with lemon or lime juice and drain (how you’d normally wash meats). We’re using the entire rabbit (liver, heart and kidney).

Then season with salt, green seasoning, Caribbean green seasoning, coco pine sauce, anchar massala, scotch bonnet pepper, cherry tomatoes and black pepper. Mix well and marinate for about 3 hours in the fridge.

Today we’ll be using my outdoor wood burning stove, so it’s time to get that fire started. Basically you want a low heat to start. Heat the oil on a med/low flame then add the onion and garlic and cook on LOW for 2-3 minutes.

In the meantime mix the curry powder (use your fav), along with the remaining 3/4 teaspoon anchar massala with the water, to form a slurry. Now add that to the pot and mix well. This will help us bloom the spices which makes up the curry powder and ultimately cook-off that raw curry taste and texture.

The curry mixture will go darker in color, clump and you should burn off all that liquid.. until you can see the oil we started with. Now crank up the heat and go in with the seasoned rabbit (not the liver, kidney and heart – yet). Be sure to toss around well, to coat each piece of the rabbit with the curry base.

Bring to a boil (it will spring it’s own natural juices), then simmer for about 20 minutes on med/low. Be sure to stir occasionally. Do not cover the pot. Then crank up the heat to burn off that liquid – this step will give us the color we’re looking for and intensify the curry flavor of the completed dish.

Once it’s dry, add the coconut milk + water and bring to a boil. Then reduce to a gentle simmer, to allow us braise the rabbit until it’s tender.

1 hour and 30 minutes later, taste for salt and adjust to your liking, Burn off the gravy to the consistency you like and be sure to make sure it’s a tender as you like it. Now add the liver, heart and kidney and cook for a further 5 minutes. Then toss in the wiri wiri peppers, along with the chopped cilantro and you’re DONE!

Birds Eye Peppers (bird pepper) is a great substitute to the Wiri Wiri peppers or you can leave that out if heat is not your thing. If you’re based in the Caribbean and cannot source the cilantro (coriander), be sure to use Shado Beni (chadon beni or culantro)

The curry on it’s own is just magnificent, however should you have the ability to cook this over a wood fire – the taste is just INCREDIBLE! The smoke adds a lovely layer of flavor you can never achieve on the stove-top.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Seafood

Coconut Curry Crayfish With Cassava Dumplings.

May 15, 2020January 28, 2020Leave a Comment

This sort of dish is typically done with fresh ocean or mangrove crabs in the Caribbean. However, the few times I can get crayfish (or is it crawfish?) locally here in Hamilton, Ontario – I jump at the chance to put them to use. This recipe is based on the classic Curry Crab and Dumplings that Tobago is known for.

You’ll Need…

3-4 lbs crayfish
1/2 tablespoon salt
1/4 teaspoon black pepper
Lemon or lime for washing
1 heaping tablespoon Caribbean Green Seasoning
1 tomato (diced)
2 scallions (chopped)
1 scotch bonnet pepper (diced)
2 tablespoon veg oil
1/2 large onion (diced)
2 pimento peppers (optional)
4-6 cloves garlic (smashed)
2 tablespoon Curry powder (your fav)
1 1/2 cups coconut milk
1/2 cup water
2 tablespoon Parsley (chopped)

Dumplings…

3/4 cup all purpose flour
1 1/2 cup cassava flour
3/4- 1 cup water (for the dough)
1/4 teaspoon salt

Wash the crayfish with the juice of a lime or lemon and cool water. Watch the video below if you want to learn how to devein a crayfish (as we do with shrimp). Then season with the black pepper, Caribbean Green seasoning, tomato, scallion, scotch bonnet pepper and salt.

I then went ahead and made a soft dough from the ingredients listed above for the dumplings. Adjust the water if needs be, to achieve a firm but soft dough . Cover with a damp paper towel as we cook the crayfish.

FYI I cooked this dish last summer while the temperature outside allowed me to use a traditional coal pot (cooked over a live fire from wood and/or coals). Watch the video below to see what I mean, if you’re not familiar with a traditional coalpot. However you may use the same instructions here, to cook this dish indoors or on a propane bbq outdoors.

In a heavy pot, heat the oil, then add the garlic, onion and pimento peppers (aka seasoning pepper) to the pot and cook on low heat for 2 minutes. Then with the heat still on low, add your fav curry powder and cook off the rawness of the curry. It can take between 3-5 minutes. This will also allow the spices which makes up the curry blend to bloom and release their wonderful flavors. Don’t burn the curry please! Stir as it cooks on the LOW heat. As you can imagine, it was difficult to maintain the low heat on the coal-pot as there’s no knob to turn high or low (smile).

With that lovely curry aroma in the air, it’s time to crank up the heat to med-high and add the seasoned crayfish to the pot. Stir well to coat it all with that curry base.

After about 4-5 minutes, add the coconut milk and water to the pot and bring it up to a boil. During this time we can make the spinner dumplings. Basically the shape of small cigars or a fat cigarette. Pinch off some dough and roll it between your hands to form – watch the video below. Then add them to the pot. You may need to push the crayfish to the side for the dumplings to settle in.

After about 6 minutes, taste the gravy for salt and adjust to your liking. The flour will help to thicken the gravy and to the residual heat form the pot will also thicken things up – be mindful of that. Add more water or coconut milk if you wish. As you move the pot off the heat, top with the parsley (cilantro or shado beni is much better – but I had none)

A CLASSIC one pot curry seafood dish which is guaranteed to make you a superstar to anyone you serve this to. If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Meat & Poultry

The Ultimate 5 Alarm Curry Chicken Recipe.

May 27, 2025April 22, 20191 Comment

There’s something very WRONG about a Curry Chicken which is not spicy (IMHO). However what we’re about to make here is simply insane when it comes to raw heat.. so be warned. With an abundance of hot peppers in my garden and with my luv for spicy foods, I thought I’d share what I call my 5 Alarm Curry Chicken recipe with you. Packed with deep flavors of a good curry and the added heat from organically grown peppers, this curry chicken is absolutely delicious.

You’ll Need…

3-4 lbs Chicken (cut into pieces)
1 teaspoon salt
1/4 teaspoon black pepper
1/2 small onion (diced)
3-4 cloves garlic (diced)
1 heaping tablespoon Caribbean Green Seasoning
1/4 teaspoon black pepper
1/2 large tomato (diced)
2-3 tablespoon vegetable oil
2 habanero peppers (sliced)
2 scotch bonnet peppers (sliced)
1 fatali pepper (sliced)
4 dried cayenne peppers
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
2 tablespoon Curry powder
2-3 Carolina Reapers (cut in half)
1 cup water
1 scallion (chopped)
3-4 leaves shado beni (optional – chopped)
1 tablespoon chopped cilantro (chopped)

Important: If doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use as a some may have flour as a filler.

Let’s start by seasoning the cleaned chicken (I used legs and thighs which I cut into small pieces .. remove the skin and fat as best you can). Place the chicken pieces in a large bowl, followed by the salt, black pepper, tomato, Caribbean Green Seasoning, Habanero peppers, scotch bonnet peppers and Fatali pepper. I included the seeds of the pepper as I wanted the raw heat. Remember to wash your hands with soap and water immediately after handling such hot peppers. Stir well and allow to marinate for at least 1 hr in the fridge.

Heat the vegetable oil in a heavy pot (I used a cast iron pot) on a medium heat, then go in with the onion and garlic.. turn the heat down to as low as it will go and cook gently for 2-3 minutes. Then add the dried cayenne peppers along with the coriander and cumin seeds. Heat still on low, cook for a further 2-3 minutes.

It’s now time to add your favorite curry powder. I have a blend I make, which is based on the Madras curry blend. Mix well and cook for 3-4 minutes or until the rawness of the curry is cooked out… it gets darker in color and the spices which makes up a good curry powder is allowed to bloom. You may need to add a bit more vegetable oil.

It’s now time to crank up the heat to high and add the seasoned chicken to the pot. Stir well to coat in the curry base we created. Yes, it’s fine if the marinade goes into the pot as well. In the same bowl you marinated the chicken, swish around the cup of water to pick up any remaining marinade and set aside for use shortly.

Turn the heat down to medium, cover the pot and cook for about 5 minutes. At this point you may add the remaining Carolina peppers (if you so desire using) It will spring it’s own natural juices. Now remove the lid off the pot and take the heat up a bit to burn off any liquid in the pot. This step will intensify the curry flavor onto the chicken pieces. Be sure to have the fan above your stove on or at least open your kitchen window or risk being choked by the strong peppers.

When you can see the vegetable oil we started off with at the bottom of the pan, you may now add the water, along with he scallions and shado beni. Bring to a boil, then reduce to a simmer and cook for about 10-12 minutes.

The gravy should be somewhat thick at the point (it will thicken with the residual heat of the pot as it cools) and the chicken fully cooked (depending on how large pieces you used). Taste for salt (adjust) and top with the chopped cilantro.

There’s no mistaking that this is a very SPICY curry chicken dish and to be honest, not for most people. However if heat is your thing, you’ll love this 5 Alarm Curry Chicken dish. You can certainly add more or remove some peppers or play with different varieties of peppers if you wish.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

Curry Chicken With Bodi (aka Yard Bean or Bora).

May 27, 2025December 4, 2018Leave a Comment

Here’s a dish I grew up enjoying, but rather than starting with the chicken as I’m about to show you, mom would typically use curry or stewed chicken she made the day before. After sharing similar recipes using both French and String Beans, I was asked to do this version.. with Bodi (aka Bora or Yard Beans). The only real difference in using Bodi is that it can be a bit tougher and needs a few extra minutes to go fully tender.

You’ll Need…

3 lbs chicken (cut into 2-3 inch pieces)
1 tablespoon Caribbean Green Seasoning
1 teaspoon salt (adjust)
1/4 teaspoon black pepper
1/4 scotch bonnet pepper (optional)
2 tablespoon veg oil
2 – 2 1/2 tablespoon curry powder
1/4 teaspoon cumin seeds (geera)
1 shallot (or small onion)
5-7 cloves garlic
1 bundle Bodi (about 4-5 cups when trimmed)
1 – 1 1/2 cup water

Note: Add more Scotch Bonnet when cooking the ‘curry’ at the start for an extra kick to the dish. Important! If doing this dish gluten free, please go through the entire list of ingredients to make sure they meet with specific gluten free dietary needs. Especially the curry powder you use as some may have flour as a filler.

Clean and trim the chicken (fat and skin etc) then season with the salt, black pepper, Caribbean Green Seasoning and scotch bonnet pepper. Be sure to wash your hands with soap and water after handling the spicy pepper. Allow to marinate for 1/2 hour.

During this time you can trim and prep the Bodi. Cut off the tips (discard) then cut into 1-1 1/2 inch pieces, wash with cool water. To keep it fresh I usually leave the trimmed bodi (any beans I use) covered in cool water in a deep bowl.

Heat the veg oil in a deep pot on a medium flame, then go in with the sliced shallot (substitute an onion if necessary) , and garlic. Turn the heat to as low as it will go and cook for about 3-4 minutes. I added a few extra slices of scotch bonnet pepper for an extra kick.

Add the cumin seeds and stir well, then add the curry powder and cook for another 3-5 minutes. This will ensure we won’t get a “raw” curry taste at the end, plus it will allow the spices which makes up the curry powder to bloom and give us an amazing curry base. The longer you cook the ‘curry’ the darker it will get. Heat still on low as we don’t want things to burn.

Now crank-up the heat to high and start adding the marinated chicken to the pot. Yes it’s ok if the marinade goes in too. Stir well to coat the chicken with that lovely curry base.

Put the lid on the pot and turn the heat down to medium. It will spring it’s own natural juices. after bout 5-7 minutes, remove the lid, crank up the heat and burn off that liquid. That will infuse the chicken with the curry flavor. Then add the trimmed Bodi to the pot and stir well. heat on high.

Swish around the water in the same bowl you marinated the chicken in to pick up any remaining marinade, then add that water to the pot. Bring to a boil, then reduce to a simmer and cook with the lid on for about 25-30 minutes.

After 25 minutes or so the bodi should be nice and tender and the chicken fully cooked. You may check for salt and adjust accordingly and you have the option of having a gravy or turn the heat up to burn off all the liquid. I was serving this on rice so I wanted a bit of gravy.

An amazing curry dish with chicken and beans, packed with Caribbean goodness. Excellent served with hot roti, rice or a side dish as you’d normally serve.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Seafood

Caribbean Curry Fish With Green Mango.

April 4, 2018April 4, 2018Leave a Comment

Here’s another one of those dishes I disliked as a young fella on the islands, but as an adult it definitely hits the spot when I’m looking for something warm and comforting. Especially when I’m not too lazy to make hot Sada Roti. I’m sure this combination of mango and fish came about as a means of stretching the dish when one didn’t have a lot of fish and a few people to feed. Plus the tartness of the green mango works well with the curry base as well.

You’ll Need…

2-3 lbs fish (white ocean fish)
1/2 lime (for washing the fish)
1 tablespoon Caribbean Green Seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper (divided)
1/2 teaspoon curry powder (for seasoning the fish)
1 cup water
oil for frying the fish (about 2 cups veg oil)
3/4 cup all purpose flour
2 tablespoon veg oil
2 heaping tablespoon curry powder
1/2 small onion
4 cloves garlic
1/2 medium tomato
2 scallions
1/4 scotch bonnet pepper
1 large green mango (cut into pieces)

Season the cleaned/washed fish with the Caribbean Green Seasoning, salt, 1/2 the black pepper and the 1/2 teaspoon curry powder. Allow it to marinate for an hr, then lightly dust in the flour and fry on each side for about 4 minutes each. Set aside to drain on paper towels. I gave each fish a couple cuts on the thickest part of the belly to help the marinade get in and to help in cook evenly. (wash the fish with cool water and the juice of the lime, before you begin)

In the same bowl you marinated the fish, add the water and swish around to pick up any remaining marinade. Set aside. Wash and cut the mango (I discarded the seed) into 1/2 inch thick pieces.

In another wide pan heat the 2 tablespoon veg oil, then add the diced onion and garlic.. reduce the heat to low so you don’t burn the garlic. Add as much Caribbean Sunshine (Scotch Bonnet pepper) as you think you can handle and stir well. heat low.

With the heat still on low, add the remaining black pepper and the curry powder. Stir well. Cook on low for 3-4 minutes to cook off any raw curry taste.

It will go clumpy, darker in color and your kitchen will have the lovely aroma of the spices which makes up a good curry powder. Add the pieces of mango and stir well to coat. Then go in with the water we reserved in the bowl we seasoned the fish in. Turn up the heat and bring to boil. Then reduce to a simmer and cook with the lid on for 6-8 minutes.

The mango should be somewhat tender at this point (cook longer if you want it more tender), push things around and add the previously fried fish to the pot. be gentle as we don’t want to break the fish. Try to spoon on some of the gravy over the fish to coat it. Add a bit more water if you need. Top with the scallions and diced tomato, then simmer with the lid on the pot for 5 minutes.

Taste for salt and adjust accordingly. The mango should be tender and you should have a lovely curry sauce/gravy to eat with your steamed rice, roti or boiled ground provision. Please be mindful that the fish I used had bones.. you may use boneless fish pieces if you want. As mentioned in the video, I completely forgot the name of the fish I used, but I do know it’s an ocean fish (white).

I do hope you give this curry fish with pieces of tender green mango a try. The flavor will be unlike any curry dish you’ve ever had.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2