Many of you may be perplexed by this recipe as eggs in a curry sauce may seem strange. However this was a typical dish mom would make for us when she little in the cupboards (we always had fresh eggs from our chickens) or ran out of ideas to keep the menu fresh for 4 children on a daily basis. While many may associate Curry Eggs with Guyana, it’s very normal in Trinidad and Tobago as well.

You’ll Need…

4 hard boiled eggs (cut in 1/2)
1 medium shallot (or small onion – diced)
1 pimento pepper (sliced)
4 wiri wiri peppers
1 medium tomato (remove skin and seeds – diced)
4 cloves garlic (crushed)
1-2 tablespoon veg oil
1 teaspoon Caribbean Green Seasoning
1 cup water
2 scallions (chopped)
1 tablespoon curry powder
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon black pepper

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. I used Pimento and Wiri Wiri (coffee) peppers in the recipe, however they are optional (in the event you can’t source them). Scotch Bonnet, Habanero or any spicy pepper will work of you want a little kick.

Boil the eggs and set aside.

Place a sauce pan on a medium flame and add the oil, followed by the shallots, cumin seeds, the white parts (bottom) of the scallions, pimento pepper and garlic. Immediately turn the heat to low.

Add the black pepper, then as soon as you start seeing dark edges on the onion and garlic, add the Wiri Wiri peppers (whole), followed by the curry powder (heat still on low). Mix well. We’re building that rich curry flavor here, by wet-toasting the spices which makes up the curry powder.

Add the Caribbean Green Seasoning (stir) for that herbal note and the salt. Now add the water to help create the gravy and to cook out the ‘rawness” of the curry. Turn the heat up so it comes to a boil, but as soon as it does, reduce the heat back to low.

Add the diced tomato and allow it to simmer for 4-5 minutes.

Now place the cut eggs, yolk side down as we want them to start absorbing the curry sauce (be gentle).

After a couple minutes, flip the eggs over and add the green tops of the scallion.

Now here is where you get to personalize things. Taste for salt and adjust and reduce the gravy to the consistency you like. I had it with Sada Roti, so I needed nuff sauce.

This a bit of a simplified version of Curry Eggs as we do it in the Caribbean. There’s the more detailed recipe where the eggs are boil, then fried to form a crust, before they go for that curry bath. Then there’s the version mom would do with potatoes, to stretch the dish and give it more body. Those I will share in upcoming recipes.

If you want heat, break the peppers, or remove and discard if heat is not your thing. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Seafood

The Ultimate Masala Shrimp (curry shrimp).

October 30, 2020September 3, 20205 Comments

The biggest PUNCH of flavor you can do to any dish, is to rock it Masala style! We’ve done fiery geera shrimp, curry shrimp with potato and curry shrimp in the past, however this version is my ultimate favorite. Quick seasoning, develop that rich masala base and quickly cook the shrimp in the deliciousness.

You’ll Need…

2 lbs medium shrimp (cleaned)
2 tablespoon Caribbean Green Seasoning
3/4 teaspoon salt
3 tablespoon olive oil (divided)
1 medium onion (diced)
2 medium tomatoes (chopped fine)
2 scallions (chopped)
6-8 cloves garlic (diced fine)
1 1/2 cups water
1 1/2 tablespoon curry powder
3/4 tablespoon cumin seeds (geera)
1 tablespoon Anchar masala
4-6 wiri wiri peppers
2 tablespoon chopped Shado beni (culantro)

Important! If doing this recipe 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. The Anchar masala can be found at your local West Indian market or feel free to use roasted cumin powder if you cannot source it. The Wiri Wiri peppers came from my garden via my freezer. Use as much of any spicy pepper you like or can source.

Season cleaned shrimp (shell removed, deveined and washed with the juice of a lemon or lime and cool water – drained) with black pepper, salt, Caribbean green seasoning and 1 tablespoon olive oil. Stir well.

I enjoy cooking curry type dishes outdoors, so I employed the use of my propane stove in the back yard. However, on a wood fire you’ll get exceptional flavors (or you can certainly cook on your stove-top indoors). In a heavy pan on a medium heat, add the remaining oil, then the onion and garlic and set you heat on low for 1-2 minutes. Then add the geera seeds (cumin) and stir well (heat still on low), followed by your fav curry powder. Cook for a further 2-3 minutes, then add the water and bring to a boil on a high flame.

Add the finely diced tomato and scallion. Two minutes later add the Anchar Masala and stir it well. Now and add the Wiri Wiri peppers (whole). And allow this masala gravy to cook down.

After all the liquid is burned off and you start seeing the oil we started with as you stir (it will be thick), it’s then time to add the seasoned shrimp to the pot and stir well to coat.

Remember that you are to avoid breaking the peppers or you will release the beast (heat).

On the high heat the shrimp will fully cook in 3-4 minutes. Top with the chopped Shado beni aka culantro (or use chopped cilantro if you cannot get Shadon Beni) and enjoy.

An incredible way to prepare and cook shrimp packed with bold flavors. Break a couple of the peppers and make this spicy. Sanctification on a different level for pepper heads.

Gluten Free Meat & Poultry

The Ultimate Masala (curry) Chicken.

May 27, 2025July 12, 20203 Comments

If you’re looking for a Caribbean style Curry Chicken with rich flavors of spices, deep hints of herbs and a gravy that could compete with the best sauces at the gravy Olympics (if such a thing existed), you’ve found such a recipe. Did I mention that it’s a quick dish to whip up? Masala Chicken is the dignified older brother of the basic curry chicken. Follow along and all will be revealed.

You’ll Need…

4-5 lbs chicken (bones, fat and skin removed)
2 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt
3/4 teaspoon black pepper
1 scotch bonnet pepper (sliced)
1 medium tomato (diced)
1 tablespoon tomato ketchup
3 tablespoon olive oil
8-12 cloves garlic (divided)
1 medium onion (diced)
1 shallot (diced)
2 tablespoon curry powder
1 tablespoon ground roast geera (cumin)
1 tablespoon Anchar Masala
2 tablespoon chopped parsley (cilantro or shado beni will be better)

3/4 cup water to cook off the curry

Important: If doing this recipe gluten free please 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. Remember to use as much scotch bonnet as you can handle and don’t include any seeds or white membrane surrounding the seeds (unless you like the raw heat). Wash your hands with soap and water immediately after handling such hot peppers.

I used boneless chicken thighs which were cut into 1.5 – 2 inch pieces. Season with the Caribbean Green seasoning, salt, black pepper, ketchup and tomato. Allow to marinate for about an hour. The acidity of the ketchup and tomato will help to balance the overall flavors of the dish. Plus help in getting a thick sauce or gravy at the end.

During the warm months in Canada I try cook outdoors as much as I can, as being cooped-up during the winter months can be taxing on your mind and well-being. Today you’ll see me cook on my outdoor stove on HIGH heat! Feel free to use your indoor stove.

Heat the oil in a deep heavy pot (I used a classic Caribbean dutchie) on high heat and immediately go in with 1/2 the garlic, onion and shallots. Cook for 25-35 seconds then add the curry powder of your choice. Cook for a minute or 2, then add the water and stir well. The first step was to bloom the spices which made up the curry powder, this step will cook off the rawness of the curry.

Add the Geera and Anchar Masala at this point, so they also get to cook and be part of this rich masala./curry base.

The slurry will now cook down and you’ll see the oil you started off with. Time to now add the seasoned chicken and stir well to coat and degalze the bottom of the pot. All this time my heat is on high. But be mindful that you can burn things easily – so you can go with medium-high if you’re overly concerned.

The chicken will sprout it’s own natural juices. Cook on medium heat for 20-25 minutes, so you develop those rich flavors we spoke about, cook the chicken through and achieve a lovely gravy in the process. If you find you’re running out of liquid, you can add a bit of water. At this point is where you’ll add the remaining garlic as well.

I didn’t cover my pot in case you’re wondering. As I turned off the heat I went in with the finely chopped parsley. Here is where you can taste for salt and adjust accordingly and cook the gravy to the consistency you want.

This Masala Chicken will be something requested by your family and friends on the regular – be prepared! Since we used small boneless pieces of chicken the cook time is quick and by using the thighs (dark meat) you’ll find that it assists in the overall flavor of the finished dish.

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 Vegetarian

How To Cook Curry Pigeon Peas (from frozen).

December 2, 2017October 14, 20172 Comments

As a kid growing up on the islands you never really understand/appreciate what you have, especially when it comes to our local produce. I remember giving mom a difficult time during ‘peas season’ (usually from Dec to mid-June), as it would make it’s way on the dinner table too often for my liking. We had a kitchen garden so many of the meals prepared came directly from that small plot of land behind our home. Today I’m stuck using the stuff from the can and the occasional time I can find it in the frozen section of the supermarket. Being based in Canada, the options are slim.. rare is the time you’d get fresh pigeon peas.

You’ll Need…

2 1/2 cups pigeon peas (green / from frozen)
(water for boiling the peas)
2 tannia (potato will also work)
3 bird’s eye pepper (bird pepper or any spicy pepper you have/like)
1 small onion
5 cloves garlic
2 tablespoon coconut oil (veg oil works great)
2 – 2 1/2 tablespoon curry powder
1/4 teaspoon black pepper
1/2 teaspoon cumin seeds (geera)
2 tablespoon shado beni (divided – cilantro will also work)
3-4 cups water
3/4 teaspoon salt (adjust)

Note: Shado beni is also known as Culantro. If you cannot get it, feel free to use cilantro. I believe the Tannia is aka coco yam in some parts of the Caribbean.

Important: If doing this recipe gluten free, do 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.

The first step is to thaw and rinse the pigeon peas, then place them in a deep pot covered with water and bring to a boil. As it comes to a boil, reduce to a gentle boil and cook for 25-30 minutes. This step will help us to remove the sort of ‘”bitter” aftertaste you can sometimes get, plus it will help make the peas a bit more tender. Drain, rinse and set aside.

Peel the tannia and cube into 1 inch pieces, if you’re using potatoes I’d recommend cutting them large as it will be cooked for an hour and 40 minutes or so. Place the peeled and cubed tannia in cool water as we get to cooking, to prevent discoloration.

Heat the coconut oil (any oil will work) in a wide pan (one with a lid) on a medium flame, then add the diced onion and garlic. Reduce the heat to as low as it will go and cook for 2-3 minutes. Then add the bird’s eye pepper, black pepper, 1/2 the shado beni (chopped fine) and cumin seeds. Cook another 2-3 minutes. It’s now time to add your favorite curry powder – heat still on very low. Cook the mixture for another 3-4 minutes as to cook off the raw curry taste.

Turn the heat up to medium and start adding the washed tanni, stir well to coat with the curry base. You can now add the pre-cooked pigeon peas and stir will.

Top with the water, add the salt and bring to a boil (raise the heat to high).

When it comes to a boil, reduce to a simmer and cover the pot (slightly ajar) and cook until tender. In my case it took about an hour and 40 minutes. Add more water if necessary (during the cooking process). Taste for salt near the end and adjust accordingly… you can now crush some of the tannia with the back of your spoon, to help thicken the gravy. As you turn off the stove, top with the remaining chopped shado beni.

I love having this curry peas with hot roti, but it’s excellent with rice, ‘bakes’ and any flat bread as well. Be mindful that it will thicken up as it cools. The same sort of method can be employed if you’re using freshly picked/shelled pigeon peas to make this curry dish.

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Meat & Poultry

Oven-Braised Caribbean Curry Duck

May 27, 2025December 19, 2016Leave a Comment

Here’s one of those classic Caribbean curry dishes done a little differently, to free up your time in the kitchen. Curry Duck is a hit on the islands, especially in Trinidad and Tobago, where a significant portion of the population has East Indian heritage, as well as in Guyana.

This oven-braised Caribbean curry duck brings the bold flavors of Trinidad and Tobago into your kitchen; no outdoor fires needed. Using Muscovy duck for its lean richness, this version is perfect for home cooks seeking a slow-cooked, deeply spiced curry dish that can be prepared in the oven or slow cooker. Caribbean curry duck, reimagined for the modern kitchen.

Ingredient Guide

Muscovy duck: A lean and richly flavored duck perfect for slow-cooked dishes. Ask your butcher to cut it into serving-size pieces. Store refrigerated for up to 2 days or freeze if storing longer.

Flour: Used to wash the duck and remove residual blood and gamey flavors. Rinse thoroughly after scrubbing.

Salt: Enhances overall flavor and helps penetrate the duck meat during marination. Use kosher or sea salt for better texture control.

Black Pepper: Adds a subtle heat and earthiness. Freshly ground pepper gives the best flavor.

Roasted Geera (Cumin): Deep, earthy flavor that defines Caribbean curries. Toast before use for a more intense aroma. Store airtight in a cool place.

Curry Powder: Essential to the dish’s base flavor. Choose a Caribbean-style blend like Madras for authenticity. Store away from heat and light to retain potency.

Scotch Bonnet Pepper: Brings fruity heat that’s iconic in Caribbean dishes. Handle with gloves and adjust quantity to suit heat tolerance.

Vegetable Oil: Neutral oil used to bloom the spices and brown the duck. Can substitute with canola or sunflower oil.

Bird’s Eye Peppers: Extra-hot chilies used for an added punch. Use sparingly if desired. Can be omitted for a milder dish.

Shado Beni: Earthy herb similar to cilantro but stronger. Key to green seasoning and finishing. Freeze in small portions for longer storage.

Scallion: Mild onion flavor and brightness. Use both white and green parts. Slice thin for best integration.

Caribbean Green Seasoning: A herb blend marinade made from shado beni, thyme, garlic, and scallions. Pre-made versions work, or make your own and store them in the fridge or freezer.

Onion: Diced and sautéed to build a savory flavor base. White or yellow onions work equally well.

Garlic Cloves: Crushed to release rich aroma and flavor. Store in a cool, dry place or preserve in oil (refrigerate and use quickly).

Ginger (optional): Adds fresh, spicy warmth. Slice thick for easy removal before serving. Freeze extras for convenience.

Shopping Made Easy

Duck: Visit Caribbean or specialty butcher shops—ask for Muscovy, cut in pieces.

Shado Beni: Look at Latin or Caribbean grocers; substitute with cilantro if needed.

Curry Powder: Use Caribbean-style curry. Madras blends are ideal.

Hot Peppers: Scotch bonnet is authentic; habanero is a close match.

Green Seasoning: Make your own or buy pre-made at Caribbean stores.

What type of duck is best for curry?

Muscovy duck is the best choice for its lean meat and ability to soak up bold Caribbean spices. Other duck varieties can work, but may alter texture and flavor.

Can I make curry duck in a slow cooker or oven?

Yes! This version is specially adapted for the oven or slow cooker, making it easier for home cooks to recreate traditional flavors with modern appliances.

How spicy is Caribbean curry duck?

It can be quite spicy due to scotch bonnet and bird’s eye peppers, but you can reduce heat by removing seeds or omitting the peppers entirely.

What can I substitute for shado beni?

If you can’t find shado beni, cilantro is a solid substitute. It has a similar flavor profile and works well in green seasoning.

What is Caribbean Green Seasoning made of?

A flavorful blend of shado beni or cilantro, thyme, parsley, scallions, garlic, and hot pepper and it’s used to marinate meats and build flavor into Caribbean dishes.

spicy curry

Curry Eggs. The Simplicity of Delicious.

The Ultimate Masala Shrimp (curry shrimp).

The Ultimate Masala (curry) Chicken.

The Ultimate 5 Alarm Curry Chicken Recipe.

How To Cook Curry Pigeon Peas (from frozen).

Oven-Braised Caribbean Curry Duck

Ingredient Guide

Shopping Made Easy

What type of duck is best for curry?

Can I make curry duck in a slow cooker or oven?

How spicy is Caribbean curry duck?

What can I substitute for shado beni?

What is Caribbean Green Seasoning made of?

Oven-Braised Caribbean Curry Duck

Description

Ingredients

Instructions

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