West Indian Curry
Instructor: Richard Feroze
416.710.8126
[email protected]

Curry Paste ingredients list

  • 4 tsp. coriander
  • 1 tsp(each): cumin, tumeric, cayenne, fenugreek, paprika, cinnamon
  • 2 tsp(each): garam masala, fennel seeds
  • 2 (each): clove, green cardamom
  • 2 tbsp. chopped garlic
  • 1 onion, chopped
  • 1 whole coriander plants (cilantro), chopped
  • 2 tsp. canola oil
  • 200mL water
Step 1
Toast all spices until warm, transfer to morter and pestle or spice grinder.  Grind into a fine powder and set aside.
Step 2
Blend spice powder and remaining ingredients together, using extra oil if needed to achieve a smooth paste.

West Indian Curry Paste

West Indian Curry Ingredients List

  • 2 cups coconut milk
  • 1/2 tbsp. vegetable oil
  • 1/4 cup green curry paste (recipe above)
  • 12 oz protein: boneless, skinless chicken breast beef sirloin, or rainbow trout, thinly sliced
  • 1/2 cup chopped eggplant
  • 1/4 cup pea eggplants (optional)
  • 1/2 cup carrot, small dice
  • 1/2 cup potato, small dice
  • 1/2 cup turnip, small dice
  • 1/2 cup fresh coriander leaves (torn)
  • salt and pepper (to taste)
Step 1
In a large pan or pot, add curry paste and fry until colour changes to pale brown (3-5 minutes).
Step 2
In a bowl, let coconut milk stand allowing to separate into thin and thick milk.  Spoon thick milk into a separate bowl.
Step 3
In the pot with the curry paste, add thick coconut milk and stir over med heat (3-5 minutes) until milk separates.
Step 4
Add vegetables and cook until soft (10-15 mins).  Add protein and simmer for 2-3 minutes, tear coriander leaves and add to pot.  Season with salt and pepper to taste.
West Indian Curry

Perfect accompaniments include
Paratha Roti (Flatbread) & Dhal.
Reheat Instructions
Any items stored in freezer should be removed and placed in fridge to thaw for 24 hours.  Keep refrigerated.
Microwave: Keep Roti & Curry inside their containers and place in microwave, set on high, and microwave for 3-5 minutes. 
Stove-Top: Place Curry in a pot, place on stove top burner, and set on medium for 5 minutes, stirring mid-way.  Add 2-3 tbsp of water if curry is too thick for your liking.
Oven:  Preheat oven to 275 degrees.  Place roti in aluminum foil or other oven-proof container, and warm for 15-20 minutes.