Trinidadian food is steeped in West Indian culture. We inherited the brilliantly vibrant spices from the Indian diaspora when they came to our island in the 1800s. In the Twin Islands of Trinidad and Tobago curry is king. It’s a staple within our community. Our curry is more floral and earthy (due to the fenugreek, coriander and turmeric) than the sweet curry from Asian cuisines. Another staple in all Trinidadian cooking is our green seasoning. It’s like a fresh seasoning that you can use to season any protein, soup, stew and vegetables.
Ingredients
- 1 tablespoon coconut oil
- ¼ cup curry powder (preferably Chief Trinidadian Curry)
- ½ teaspoon ground turmeric
- 1 tablespoon green seasoning (see below)
- 1 teaspoon minced ginger
- 2 tablespoons diced white onion
- 2 tablespoons diced green bell pepper
- 2 teaspoons minced garlic
- 1 (20-ounce) can young jackfruit in brine
- 1 ½ cup of vegetable stock
- ½ teaspoon thyme
- 1 bay leaf
- 2 green onions
- 2 cloves garlic
- 1 cup cilantro
- 1 stalk celery
Preparation
Step 1
Make Green Seasoning
Put all ingredients in a food processor and blend completely until smooth but a little chunky like a pesto; set aside in an airtight container. Makes 1 cup. Store extra in the refrigerator. This can be made ahead of time.
Step 2
Make Curry
In a saucepan on medium heat, add coconut oil, curry powder, turmeric, green seasoning (recipe below) and stir to incorporate into a paste. After about 2 minutes, add fresh ginger, onions, green bell pepper and garlic and cook for another 5 minutes.
Add jackfruit and 1 cup of stock, stir to mix. Add thyme and bay leaf.
Allow the jackfruit to cook for about 30 minutes on medium heat, stirring occasionally. Add remaining stock when sauce has thickened, cover and continue to cook for an additional 20 minutes.
Step 3
Serve alongside steamed basmati or jasmine rice (or cauliflower rice), and with your favorite seasonal veggies. Chef Keisha pairs the curry with biryani rice, green beans, potato and carrots, a nod to her West Indian heritage.
