Home  Features Food & Recipes Sample my curry!
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Written by Sonia Morgan
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Friday, 27 June 2008 |
Caribbean islands, especially those with a high concentration of East Indians, have a special affinity to the mighty curry. And in some islands, curry is only associated with the spice and not with the specific method of cooking.
In fact, some still don’t know that this method, thought to originate in India, is the process by which meats, fish, vegetables and sometimes fruits are prepared with a mix of spices and ground herbs to make a stew like dish.
Curry powder, on the other hand, is combination of spices like cumin, red pepper, cardamom, mustard seed, coriander, turmeric, saffron, fenugreek, ginger, cinnamon, and cloves. This powder has been used to enhance so many dishes in the Caribbean and has become a staple even among non-East Indian peoples of the Caribbean.
The rich sauce that accompanies most curry dishes is usually spread over steamed white rice or sapped up with roti, giving an excellent flavor that compliments the starch in the dish.
People curry anything from chicken, goat, mutton, duck, fish and shrimp to Irish potato, split peas (to make Dhal) cabbage and okra and saltfish. In the world of curry, almost nothing is off limits.
It is no wonder recently, there was a whole festival dedicated to the mighty spice. Curryfest, held at the Central Broward Regional Park, was well attended and featured a myriad of curry dishes. The main event was a Curry Duck cook off competition, in which competitors exhibited their culinary talents, which were judged mainly on presentation and of course taste.
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