Feroze Kitchens Co.
  • HOME
  • MEET RICHARD
    • PHILOSOPHY
    • CULINARY SERVICES
    • PRICING
  • CONTACT
  • BEHIND THE SCENES
    • PORTFOLIO
    • GALLERY >
      • Artisan Bread Making
      • Artisan Goats Cheese & Butchery
      • Artisan Wine Making
      • Canning & Preserving @ Home
      • Japan, China & S.E. Asia Eats
      • South America Eats
    • RECIPES >
      • Artisanal Squash Ravioli
      • Artisanal Ricotta Cheese
      • Basil Vinaigrette
      • Beef Wellington
      • Beet Soup
      • Black Been Purée [Dip]
      • Bouillabaise
      • Butchery 101: Knife Meets Chicken
      • Butter Chicken
      • Cast Iron Loaf
      • Caverhill Carrot Cake
      • Chicken Galantine
      • Chicken Wing Confit
      • Chicken Liver Mousse
      • Chickpea Purée [Hummus]
      • Chocolate Mousse
      • Cinnamon Crème Brûlée
      • Confit Technique
      • Coq Au Vin
      • Lamb Navarin
      • Lentil Soup
      • Lovage Soup
      • Macarons
      • Mozzarella Cheese
      • Pad Thai
      • Raita Yogurt Sauce
      • Roast Lamb
      • Salmon Terrine
      • Seafood Coulibiac
      • Soubise Sauce
      • Sticky Toffee Pudding
      • Strawberry Mousse
      • Sunchoke Sauce
      • Sunchoke Soup
      • Sweet Potato Pancake
      • Sweet Potato Puree
      • Thai Chicken Green Curry
      • Tiramisu
      • Tom Yam Goong
      • West Indian Curry
    • DOUGH TECHNIQUE >
      • BRIOCHE DOUGH
      • BISCUIT DOUGH
      • COOKIE DOUGH
      • GNOCCHI DOUGH
      • MILK BREAD DOUGH
      • PASTA DOUGH
      • PÂTE A CHOUX
      • PIE DOUGH
      • PIZZA DOUGH
      • SWEET PASTRY DOUGH
    • BATTER TECHNIQUE >
      • KEY CONCEPTS
      • CAKES [ FAT ]: CREAMING METHOD
      • CAKES [ FAT ]: FOAMING METHOD
      • CAKES: NO-FAT METHOD
      • BATTERS: STRAIGHT-MIX METHOD >
        • BATTER: QUICK BREADS / MUFFINS
        • BATTER: FRITTER
        • BATTER: PANCAKE
        • BATTER: CREPE
        • BATTER: POPOVER
Picture

West Indian Curry
Instructor: Richard Feroze
416.710.8126

Richard.Feroze@Outlook.Com

Picture

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.

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

Picture

West Indian Curry Paste


Picture

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).

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

Picture

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.

Picture
West Indian Curry

Perfect accompaniments include
Paratha Roti (Flatbread) & Dhal.


Picture
Reheat Instructions
Picture
Any items stored in freezer should be removed and placed in fridge to thaw for 24 hours.  Keep refrigerated.
Picture
Microwave: Keep Roti & Curry inside their containers and place in microwave, set on high, and microwave for 3-5 minutes. 
Picture
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.
Picture
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
Richard.Feroze@Outlook.com
Proudly powered by Weebly