Home' Trinidad and Tobago Guardian : October 30th 2016 Contents HALCIAN PIERRE
If you're "Trini to the bone" you will know that curry has
been part and parcel of our cooking, whether we're enjoying deli-
cious curried duck at a good river lime or a piping hot roti chock full of
meat and vegetables.
But did you know that there are many other ways we can incorporate that
heady spice blend to our dishes?
If we look at a typical curry blend, it contains many spices that may include
(among other things) turmeric, curry leaves, fenugreek, geera and cardamom.
In Trinidad and Tobago we enjoy specific blends from Madras curries to ones
for goat or duck, and sometimes adding a pinch to a favourite dish can en-
hance the taste.
With that said, let's look at how we can incorporate curry into our foods in
some different ways, shall we? Bon appétit!
October 30, 2016 www.guardian.co.tt Sunday Guardian
WOW MAGAZINE | 11
CURRIED CHICKEN SALAD
Ingredients for the Dressing
• 1/2 cup mayonnaise or salad dressing
• 2 tablespoons lemon juice
• 2 to 3 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Ingredients for the Salad
• 3 cups diced rotisserie chicken
(from 2- to 2 1/2-lb chicken)
• 1 cup thinly sliced celery
• 1 cup seedless red grapes, halved
• 3 tablespoons slivered almonds, toasted
1. In large bowl, stir dressing ingredients until well mixed.
2. Fold in the chicken, celery and grapes. Sprinkle with al-
monds to serve.
• 2 tablespoons coconut oil
• 1 cup chopped onions
• 1 minced garlic clove
• 3 cups vegetable broth
• 1 tablespoon curry powder
• 1/2 tsp salt
• 1/4 tsp ground coriander
• 4 cups diced pumpkin
• 1 cup coconut milk
• 1/4 scotch bonnet pepper
• 1/2 cup diced celery
• 1/2 teaspoon grated ginger
• *chives for garnishing
1. Peel, wash and cube the pumpkin into 3/4
inch pieces. Dice the onion, garlic and celery.
Prepare the hot pepper by removing the
seeds and membrane, then chopping finely.
2. Heat the coconut oil in a deep pan on
medium heat then add all the celery, garlic
and onion. Allow that to sweat down for 3-
4 minutes on low heat.
3. Add the curry powder and ground coriander.
With your heat still on low, stir so the curry
gets an opportunity to toast and start coat-
ing the bottom of the pot.
4. Grate in the ginger and allow this to cook on
low for 4 minutes.
5. Add the diced pumpkin and give it a good
6. Add all the salt, vegetable broth and co-
conut milk and bring to a boil. Reduce to a
gentle simmer and allow to cook until the
pumpkin pieces become tender and start to
fall apart (about 25 minutes).
7. Process the soup by using either an immer-
sion blender or your regular blender -- if
using the latter, do it in batches. Try not to
overwork it or you'll end up with a frothy
8. Return to the pot and taste for salt and ad-
This soup can best be served either in small
shooter glasses or in individual serving
• 12 large eggs, cold
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 teaspoons white wine vinegar
• 1/2 teaspoon curry powder
• 1/2 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika, plus more for gar-
• Kosher salt
• Finely chopped fresh chives, for garnish
1. Put the cold eggs (straight from the re-
frigerator) in the bottom of a medium
saucepan and cover with cold water. Bring
the water to a boil and remove the pan
from the heat. Cover the pan and let stand
for 12 minutes.
2. Drain the eggs and rinse with cold water.
Let the eggs cool a bit, and then peel
while they are still warm (they are much
easier to peel this way). After you peel
them, you can then store them, covered,
in the refrigerator.
3. Mix together the mayonnaise, mustard,
vinegar, curry powder, mustard powder,
cayenne and paprika. Season with salt.
4. Slice the eggs in half lengthwise. Spoon
out the cooked yolks and transfer to the
bowl with the mayonnaise mixture. Mash
together with the tongs of a fork until
5. Spoon the filling into the egg whites, or
you can put the filling into a re-sealable
bag, cut one end off and pipe it in. Garnish
with paprika and chives before serving.
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