Our famous family recipe
Trinidad Hot Pepper Sauce + Spice Mix
Trini Curry
Ingredients
2lbs goat meat or chicken thighs (skinned).2 tbs Auntie Beryl’s Trini curry spice mix1 large onion – chopped finely4 cloves garlic - crushed2.5 cm grated ginger2 tbs Vegetable oilHandful coriander – rough choppedAuntie Beryl’s hot pepper sauce (optional)2 tbs plain flourChicken stock (or stock of choice)2-3 sprigs of thyme200 ml coconut milk2 medium potatoes – cut into large pieces1 tin chickpeasSalt & Pepper to taste
Note: this can be vegetarian – add sweet potato instead of meat and use vegetable stock.
Steps
1. In a large bowl combine the meat with Auntie Beryl’s Trini curry spice mix. Mix well and marinate at least 1 hour preferably overnight.2. Heat vegetable oil in a large casserole pot over medium heat add chopped onion and sauté until translucent3. Add ginger and garlic – cook for about 2 mins4. Add meat stirring to coat with the onion mixture for about 10 mins until the meat is browned5. Sprinkle plain flour over (used to thicken) and mix well6. Pre heat the oven to 140 C (fan)7. Add thyme and enough stock to just cover the meat, season with salt and pepper stir well, cover the pot and cook in the oven for 1 ½ hours (or until the meat is tender)8. Add chickpeas (including the liquid), potato, coriander and coconut milk. Cook for a further 30 mins9. Add Auntie Beryl’s hot pepper sauce if required to adjust the curry heat to your taste10. Serve with – rice and or roti & fried ripe plantain (cut into slices)
Use Basmati Rice for best results
(use double liquid to rice)
1. Put large knob of butter in a medium pan and melt over medium heat.2. Add 300 ml of basmati rice and salt to taste - stir continuously coating the rice with the butter 2 -3 mins (don’t let the rice go brown)3. Add 400 ml of cold water & 200 ml of coconut milk stir in and increase the heat. Bring to the boil. Reduce heat to a low simmer, put a good fitting lid on the pan – cook for 15 mins don’t be tempted to lift the lid or stir.
