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West Indian Curry
Instructor: Richard Feroze
416.710.8126

[email protected]

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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.

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Step 2
Blend spice powder and remaining ingredients together, using extra oil if needed to achieve a smooth paste.

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West Indian Curry Paste


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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).

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Step 2
In a bowl, let coconut milk stand allowing to separate into thin and thick milk.  Spoon thick milk into a separate bowl.
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Step 3
In the pot with the curry paste, add thick coconut milk and stir over med heat (3-5 minutes) until milk separates.

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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.

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West Indian Curry

Perfect accompaniments include
Paratha Roti (Flatbread) & Dhal.


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Reheat Instructions
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Any items stored in freezer should be removed and placed in fridge to thaw for 24 hours.  Keep refrigerated.
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Microwave: Keep Roti & Curry inside their containers and place in microwave, set on high, and microwave for 3-5 minutes. 
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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.
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Oven:  Preheat oven to 275 degrees.  Place roti in aluminum foil or other oven-proof container, and warm for 15-20 minutes.
Feroze Kitchens Co. | Chef & Owner:  Richard Feroze, R.S.E.
[Toronto] 416.710.8126 | [Vancouver] 778.990.7660
[email protected]
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