#trinicurry

[izafoodie]

The sweetest conch Roti you will ever eat. Moist is an understatement #TheRotiCafe delivers every time #conch #coconutmilk #dhalpuri #roti #santacruz #trinidad #trinidadandtobago #trinifood #izafoodie #trinicurry #itsweet 🇹🇹 (at The Roti Cafe) https://www.instagram.com/p/Coa9nokLimF/?igshid=NGJjMDIxMWI=

[callaloohoek]

Not all curries are the same; you'll definitely want to taste this! ❗FINAL 2 PRE-ORDER DAYS❗ Link in bio: https://ser.vi/callaloohoek/areas 1. Go to link 2. Click Trinbago Curry Menu 3. Select your pick-up time 4. Order from our Vegan or Non-Vegan Curry options #trinbagocuisine #trinicurry #saturdaymenu #preoder #lovefood #caribbeanfood #food #curryamsterdam #caribbeanfoodamsterdam #trinifoodamsterdam #oneoff (bij Callaloo Hoek) https://www.instagram.com/callaloohoek/p/CZL2Ppoo81Z/?utm_medium=tumblr

[perfectfacesnl]

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📍Your One Stop for authentic Trinbagonian Cuisine. 🕛 Place orders by 12 NOON this Friday #socamusic #kerwindubois #rotiamsterdam #trinicurry #trinbagocuisine #veganswelcome #amsterdamcateringservice #saturdaymenu #currymenu #curryandsoca #socaandcurry We do not own the rights to any music played in this video clip. Used strictly for entertainment purposes only. (bij Amsterdam, Netherlands) https://www.instagram.com/p/CUHk3RwoXEN/?utm_medium=tumblr

[glitterybadassfairy-blog]

I maybe ate 50 crabs over the weekend and that's how Puriton became my new bestie 🤗 Too bad for those who enjoy their dumplings hard hard and have a wonderful time getting it stuck to the roofs of their mouths and teeth...NOT Selena Khan! Some might describe my dumplings as fluffy and well yes, they are soft, melt-in-your-mouth, fluffy and satisfying 👉👉👉 they soak up ALL the glorious curry 🤤🤤🤤🦀 and leave you happy 😌 #currycrab #currycrabanddumpling #currycrabanddumplings #curry #trinicurry #trinidad #trinistyle #trinithings #trinifood #trinidadfood #trinieats #trinifoodie #lifeintrinidadandtobago #ilovefood #ilovetoeat #ilovetocook #trinibadassfoodie #trinidadandtobago #trinbago https://www.instagram.com/p/B1Wj24jB7ad/?igshid=1gdmq3ndhc18

[caribbeanvibesblog]

Happy Wednesday, November 17th, 2021. Sometimes we need to see that to bring ourselves back to the present moment. We are usually thinking about the past or future—Oh dear Thanksgiving is days away, Christmas is coming. The New Year will be faster than you know it.😱 Today, I am going to live only in today. With that said, today’s menu inspiration is curry seafood medley with the optiional eggplant. As I have mentioned before, we buy a bag of mixed seafood every month and I need to keep things exciting. Sometimes I add it to rice or pasta, but the Trini in me occasionally curries it too. Only natural. To make the meal stretch, I like adding eggplant aka baigan, melongene. It adds another layer of flavor as well and creates a delicious gravy to dunk that paratha roti, dhalpuri roti, sada roti or dosti roti in. Can you imagine the flavor? Are you relating to this goodness? Do you need to bookmark this and add it to your meal rotation? Only do so if you love curry and seafood and you need a 30 min meal to impress, satisfy and nourish the family. Now I shall get off my bed and walk 5 steps to work. Enjoying it while it lasts. Have a superb day. Remember to live only in today. Forget about the past, it’s already gone, and worry not about the future, it will take care of itself. Sending you love and blessings for a peaceful day. ❤️🇹🇹 #trinifood #cookingwithria #westindianfood #caribbeancooking #seafoodmedley #mixedseafood #curryrecipes #trinicurry #seafoodcurry #curryseafood #eggplantrecipes #dhalpuri #paratha #sadaroti #roti #thingstoeatwithroti Recipe link in bio⬆️⬆️⬆️ and follows: https://cookingwithria.com/2021/10/curry-seafood-medley-curry-mixed-seafood.html

[hungry-belly-recipes-blog]

TRINIDAD CURRY CHICKEN

Trinidad Style Curry Chicken which you can eat with rice or roti

INGREDIENTS

3 Lbs Chicken 3/4 tablespoon salt dash black pepper 1/4 hot pepper (scotch bonnet, habanero or any hot pepper you like) *Optional. heaping tablespoon curry powder (madras) 1/4 teaspoon roasted Geera (powder) 1 medium tomato diced 1 medium onion sliced 2 cloves garlic sliced 1 teaspoon green seasoning mix 2 + 1 tablespoon vegetable oil Juice of 1 lime or lemon 1 1/2 cups water 6 tablespoons water (to cook curry) 1 scallion Shado beni (see note below)

Curry paste - 6tbs water to curry powder stir well to for a thick paste this is what you will add to the hot oil

METHOD

Since shado beni is not readily available to uk unless you go to a Japanese/ Chinese supermarket if not cilantro works just as good. If you’re using fresh shado beni you’ll get better results if you season the chicken with it. If you don’t have any shado beni, you can also substitute cilantro for it (add about 2-3 tablespoon chopped to the seasoned chicken)

If you don’t have the green seasoning the recipe calls for, feel free to use about a tablespoon of each of the following (chopped): cilantro, thyme, shallots, sSpanish thyme would also be a good addition if you can get access to it.

cut chicken it into serving size pieces before you get started. then place in a bowl with some water and the juice of the lime (see ingredients above) to be washed. I then drained out the water and squeezed it as dry as I could.

The next step is to season the chicken and allow it to marinate for a couple hours. Add the salt, black pepper, tomato, green seasoning, and scallion (chopped) to the bowl with the chicken and stir so everything gets coated i also add some curry powder to the seasoned chicken as well 2tsp should do if allowing to marinate for a couple hours, if cook straight away you don't need to add the curry powdered in with the seasoning.

After it’s been marinating for a couple hrs, it’s time to start cooking. In a fairly large pan, heat the oil (2 tablespoon) on high heat and get prepared to add the sliced onions, garlic and hot pepper. Allow this to cook for a few minutes until the onions go soft and start to go a bit brown. I then turn the heat to medium and add ( few leaves of the frozen shado beni if using frozen) if not, just add the curry paste and geera (cumin) and stir. turn the heat down and allow this to cook for a couple minutes. This will bring out the true aroma of the curry.

As the liquid burns off it’s time to start adding the pieces of seasoned chicken to the pot. Turn the heat back up to high and stir each piece so it get’s in contact with the cooked curry and coated in the curry paste nicely, After you’ve added all the seasoned chicken, turn the heat to medium-low and cover the pot.

You’ll notice that the chicken will spring it’s own juices, so after 15 minutes remove the lid and turn the heat up to high. We’ll now burn off that liquid. As the liquid burns off from the pot (make sure you keep stirring) you’ll see nothing but a bit of oil at the bottom with a sort of curry paste (this is the good stuff).

In the same bowl you seasoned the chicken add the 1 1/2 cups of water so we can pick up any remaining seasoning that was left behind. Now add the water from the bowl to the pot to continue the cooking process.

Bring to a boil, then lower the heat to a gentle simmer with the pot covered (stir occasionally). After 20 minutes, remove the cover and check the sauce or gravy to see if it’s the consistency you like. Usually I have to turn the heat up a bit to reduce the curry sauce as I like it a bit thick.

[callaloohoek]

Mango Talkari/ Massala Mango: A chutney made from green mangoes. Massala is added to provide a distinct flavour and its black appearance. In T&T this chutney is sweet in taste, with a hint of pepper & the acidity of green mangoes. A perfect addition to a true Trinbagonian Curry Menu😋 Order via the link in our bio - until this Thursday #massalamango #mangotalkari #veganchutney #vegancurry #currychicken #trinicurry #amsterdamfood #caribbeanfood #amsfood #trinbagocuisine #brunchrestaurant (bij Callaloo Hoek) https://www.instagram.com/p/CZJRs1gII9-/?utm_medium=tumblr

[perfectfacesnl]

For our Vegan/Vegetarian customers, your Basic Meal would consist of: * Bodi (kousenband) * Bhaji/Bhaggi (Spinach) * Pumpkin * Channa & Aloo * 1 Roti Skin Remember to place orders asap due to high demand. ✨See today's story for the original ad #trinicurry #roti #trinbagocuisine #caribbeancuisine #amsterdamcateringservice #nederlandcatering #wedeliver #vegancurry #veganoption #saturday #currymenu (bij Amsterdam, Netherlands) https://www.instagram.com/p/CSquc2PoemS/?utm_medium=tumblr

[callaloohoek]

Our apologies for yesterday's glitch with our order system. It's now fixed. 🔗Use the link in our bio Click on Trinbago Curry Menu Select Vegan or Non-Vegan ❗Ordering will be closed on Thursday 27th or before if we've received our maximum #curry #trinicurry #bussupshut #paratha #roti #vegancurry #currychicken (bij Callaloo Hoek) https://www.instagram.com/p/CZGw47SIK3B/?utm_medium=tumblr

[callaloohoek]

Talkari: a word of Indian origin used to describe any stir-fried vegetable dish. A Trinbagonian Curry Menu is not complete without Pumpkin & Bhaji (Spinach) Talkari. Packed with flavour & a definite complement to Roti. Sat 29th we'll suspend our regular menu to bring you a Trinbagonian Curry Menu. Link available for pre-order Sun 23 - Thu 27th #currymeal #curryamsterdam #trinicurry #trindo #food #callaloohoek #waterenbrood #popuprestaurant #trinipopup #trinbagocuisine #soulfood (bij Callaloo Hoek) https://www.instagram.com/p/CY-63I0om2t/?utm_medium=tumblr

[callaloohoek]

The purchase/reservation link will be active from SUNDAY 23 JANUARY We'll also have Carib Beers available (very limited quantities) ✨Save the date! #curryque #currymenu #curryamsterdam #trinicurry #roti #caribbeer #curryday #vegancurry (bij Callaloo Hoek) https://www.instagram.com/callaloohoek/p/CY1N41ooU5u/?utm_medium=tumblr

[perfectfacesnl]

We know you're waiting for next weekend's menu. Curry Trinbago Style🇹🇹 Order on time as we will stop taking orders when maximum capacity is reached #currymenu #trinicurry #amsterdamfood #nlcatering #paratharoti #bussupshut #roti #amsterdamcaterers (bij Amsterdam, Netherlands) https://www.instagram.com/p/CSl60nGoECE/?utm_medium=tumblr

[hungry-belly-recipes-blog]

TRINIDAD DHAL PURI ROTI

My first attempt at making Dhal puri roti, Trinidad style, I am usually accustomed to making curry chicken,curry channa and potato with rice or i will buy the roti skins from the roti shop, but this time i decided to try my hands at it... i must say for a first time i did really well. it tasted great, my only fault was i should have rolled out a bit thinner but other than that , spot on :) 

INGREDIENTS

Split peas filling

1 teaspoon salt 1/4 teaspoon turmeric 2 cloves garlic 1 teaspoon ground roasted geera (cumin) 2 cups split peas (dhal) 1/4 of a scotch bonnet pepper (or any hot pepper you like)

Roti dough

3 cups all purpose flour pinch fast acting yeast 1/4 teaspoon salt 2 tablespoon baking powder water (see note below) * 5 tablespoon vegetable oil (for brushing the roti while it cooks)

Start with about 1 cup and add as necessary to make the dough you want to achieve a smooth, tender dough which is a bit firm (hold it’s shape). With the roasted geera, traditionally that’s roasted the same time the roti is being made (grains are roasted then ground) to really release the oils and aroma. But in my case I used the pre-packaged ground (roasted) one.

Making this roti can be a bit messy, especially if you have any break while cooking and with the use of the oil you’ll be brushing onto it while it cooks.

METHOD

The first thing we need to do is prepare the dhal, since it needs to cool before we can work with it. Quickly sort through the 2 cups of split peas to see if there’s anything foreign among them (stones etc – remove), then give it a good wash. Place about 5-6 cups of water to boil in a deep sauce pan and add the split peas and turmeric to the boiling water. Reduce the heat so it’s at a rolling boil and cook for about 20 minutes. NOTE: If you’re using a food processor as I did, allow it to cook for about 25-30 minutes. If using a traditional food mill, cook for the 20 minutes I mentioned.

Then drain and set aside to cool.

After you’ve put the boiled dhal (split peas) to cool, it would be a good time to start working on the dough. In a large bowl (I’m sure you can use a food processor as well – providing it can make dough) add the flour, salt, yeast, baking powder and start adding water. Knead to a  firm consistency,keep adding water as necessary. Work to form a huge dough ball, then cover the bowl with a tea towel or plastic wrap and allow it to rest for about 20 minutes. (pay attention to time as you don’t want the dough to over-rest)

Now the split peas filling. I used a food processor but divided it into 3 batches which was a lot easier to get a good consistency.

Place all the ingredients for making the filling into the food processor or food mill and work until you something looking similar to bread crumbs. if you have any full grains of dhal in the mix it may rip the roti while cooking. If you’re using a food mill it will have a soft, smooth consistency as the mill really grinds it in a way the food processor can’t duplicate. 

The next step is to break down the main dough ball into six smaller balls, then fill them with the peas filling we just made. You will have enough filling left over to make about 4 more dhalpuri so you can either freeze this or make some more dough (or cut back on the amount of split peas you prepare).

Divide the main dough into 6 pieces and form six smaller dough balls. Here’s where it may get a bit messy… flatten out each dough ball in your hand (see pics below) to form a 6 inch circle, then dust with flour and add 4 tablespoons of the filling to each. You will have to make a sort of bowl shape as you keep adding the split peas filling. Then using your fingers, form to a ball shape and pinch to seal. I do hope the pics below helps with explaining this step.

Now it’s time to heat your tawa (baking stone) on medium/high heat and brush some oil onto it’s surface. On a flour dusted surface, roll out one of the stuffed dough balls we made. Turn, flip and keep rolling until you have a pizza like shape that’s about 12-14 inches in diameter and about 1/8 inch thick. Remember to consider the size of tawa you’ll be using, so you don’t end up with a roti that’s too big to fit on your tawa. I assume you could use a large non-stick frying pan if you don’t own a tawa but you may encounter a problem when trying to flip with the edges of the frying pan.

Be careful when placing the rolled out dough onto the tawa as it will be hot. After about 30 seconds, using your hand if you’re a pro or a couple spatulas flip the roti. Now give this side a quick brush with the oil. You may have to flip this a couple times. It will take a bout 4-6 minutes to fully cook and you’ll notice that it will start to “swell” or inflate as cooks. That’s a sign that it’s ready to be removed off the tawa. Repeat this step for the remaining 5 roti.

place the cooked roti on paper towels to absorb excess oil and do wrap in paper towels or tea towel to keep them soft (the air tends to make them a bit stiff). these can certainly be freeze for up to a month. Then it’s just a case of reheating in the microwave. However when reheating in the microwave, don’t put the full time at once. I usually do 45 seconds on high and depending on hot it is I then flip over and heat an additional 40 seconds.

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