Season goat meat with 1 teaspoon salt,
ot beginning to brown. Add goat meat and reduce heat to
ightly browned.
Add the curry paste and cook for 1
Before you make curry, prepare Roti dough:
In
If you can find Jamaican curry powder, use it and omit
Combine goat meat and vinegar in a
tove, and stir in the curry leaves and peppercorns. Cook and
Saute the onions, chillies, ginger and garlic in peanut oil until the onion is transparent.
Add the curry paste and fry gently for 3 minutes.
Add the diced goat meat and stir until coated by the paste mixture.
Add the water and coconut milk, lime leaves and lime juice.
Simmer until tender.
Add the toasted coconut and cook for about 5 minutes.
Add seasonings to taste.
Season goat meat with salt and 1
econds.
5. Add curry powder and stir another 10
heaping Tbs. of the curry powder to the pot and
epper, and turmeric.
Mix goat meat into the pressure cooker
Whisk cream of coconut and fresh lime juice in small bowl until smooth.
Stir in green onions, curry powder, cayenne pepper and salt.
(Can be made 1 day ahead. Cover and refrigerate.) Brush half of sauce over chicken or seafood before and during grilling.
Pass remaining sauce separately.
NOTE: I usually serve this dish with a side of frijoles negros (black beans) and saffron rice cooked with pineapple juice instead of water.
minutes).
Stir in curry, lemon peel, ginger, coriander, turmeric
In a large skillet, add butter, onions and ginger -- cook until tender. Stir in flour; gradually adding half and half - whisk until smooth. Add cream of coconut, curry, salt and pepper. Cook over medium heat until thickened. Add lemon juice, reduce heat and simmer uncovered 20 minutes. Add shrimp and cook 5-10 minutes (just until shrimp are pink - don't over cook). Serve over rice and garnish with cilantro. You could add some chopped macadamia nuts on top as well.
Mix cumin, turmeric, allspice, and curry powder together in a small
n the tomato mixture. Add goat meat, water, potato, carrot, garam
Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined.
Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
br>If possible leave the curry for a couple of hours