West Indian Curry Hash Recipes

WEST INDIAN CURRIED CHICKEN

Steps:

• Heat the oil in a large pot over medium-high heat. Cook the chicken, onions, and garlic until the chicken has browned; about 5 minutes. Stir in potatoes, salt, and curry powder; add enough water to cover the chicken halfway. Cover, and simmer until tender, 30 to 40 minutes. Season to taste with hot pepper sauce.

WEST INDIAN LAMB CURRY

Steps:

• Pat lamb dry with paper towels and place in a large bowl. In a small bowl, combine 1 tablespoon curry powder, the salt, the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
• Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 tablespoons oil in a blender; purée until smooth. Scrape mixture over lamb and toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Stir in 2 teaspoons curry powder and heat until fragrant, about 30 seconds. Working in batches to avoid overcrowding the pot, brown the meat on all sides. Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot. Transfer browned meat to a plate as it browns.
• Once all the meat has been browned, return it to the pot, along with any juices on the plate. Add enough water to just cover meat. Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
• Stir potato, carrot and pepper into pot. Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer.
• Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes. Taste sauce and add more salt if needed. Pour sauce over meat. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.

WEST INDIAN SWEET POTATO CURRY

Steps:

• Heat the oil in a very large nonstick frying pan, add the onions and ginger, and cook for 5 mins. Add the curry powder and allspice, then pour in the tomatoes plus a can of water, the coconut milk, thyme and bouillon.
• Add the sweet potatoes, cabbage and peppers, cover the pan and simmer for 20-25 mins or until all the vegetables are tender but with a little bite, topping up with a little water if looking dry.
• Meanwhile, tip the rice into a pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender - check towards the end to make sure it isn't catching. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the curry (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.

WEST INDIAN CURRY HASH

Steps:

• Heat a large nonstick pan over medium heat. Add mustard seeds and cook, shaking pan, for 40 seconds, until seeds start to pop. Add butter and let it melt. Lower heat to medium-low. Stir in the curry powder and cumin. Cook, stirring, for 40 seconds.
• Stir in the onion and cook, stirring occasionally, for 5 minutes. Stir in the garlic, ginger and anise seed. Cook, stirring, for 5 minutes.
• Add potatoes, raise heat to medium and cook, turning occasionally, for 9 minutes or until potatoes begin to brown. Stir in the celery, red pepper and jalapeno pepper. Cook, stirring occasionally, for 5 minutes.
• Meanwhile whisk together the egg, milk, salt and mint. Pour this over the potato mixture. Stir in the fish and lime juice. Press the mixture into the pan with the back of a spoon to make a cake. Cook, over medium heat, for 15 minutes, until the cake is set and the bottom has formed a crust.
• Invert onto a large round serving platter so the crusty side is up.