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How to Make Curry Eggs

Curry Eggs are some what strange, but never the less it’s very tasty and cheap. It is great with paratha/cassava roti or rice

Ingredients:

  • 8 eggs
  • 2 tablespoons of curry powder (level)
  • 1/2 tablespoon of ground cumin (level)
  • 1/2 tablespoon of ground coriander (level)
  • 1/2 tablespoon of salt (level)
  • 1/2 medium onion (chopped)
  • 3 cloves of garlic (chopped)
  • 1/2 cup of oil
  • 2 chicken bullion

Preparation:

Boil eggs hard, allow to cool then peel them.

Add all the ingredients (except oil) into a bowl. Add 1 cup of water and mix well.

Heat the oil in a pan and fry the eggs until their lightly brown then set aside.

Remove 1/2 the oil. Add mixture to the oil and stir for 5 minutes. Add 1 cup of water and continue stirring for 5 more minutes. Add a little water if needed.

Cut each egg into halves, length wise 3/4 down. Add the eggs into pan and stir very gently.

Allow this to cook for 2-3 minutes.

Remove from fire,  cover for 5 minutes

Serve with Roti. Good for 4 servings

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How to Make Curry Mutton

Mutton is Sheep’s meat, the older and larger version of lamb. Because it’s not very tender it is ideal for making curry, especially Bunjal.

Ingredients:

Same ingredients as Curry Beef, just substitute the beef for mutton.

Preparation:

Same preparation as curry beef or goat

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How to Make Curry Lamb

Lamb is a small sheep that’s less than 100 lbs when alive. The meat is very tender. This is one of the most versatile meat to cook.

Ingredients:

  • 4 lbs of mixed lamb meat (leg and rib)
  • 2 tablespoons of curry powder
  • 1 tablespoon of ground cumin
  • 1 tablespoon of ground coriander
  • 1/2 tablespoon of turmeric
  • 1/4 tablespoon of ground ginger
  • 1 medium pepper
  • 1 large onion (chopped)
  • 3/4 head of garlic (chopped)
  • 2 heads of scallion (chopped)
  • 1 potspoon of oil
  • salt to taste

Preparation:

Clean the meat and wash lightly.

Add meat with the ingredients (except oil) in a large bowl and mix.

Heat oil in a pot or pan. Add the mixture into a pan. Stir rapidly until all juices evaporate. Add a little water if necessary to induce this.

Stir fry for 2 more minutes. Add 1 cup of water and simmer on medium heat.

Test the meat for desired tenderness. Add a little water if necessary.

Remove from heat when tenderness is reached and sauce is thick.

Serve anyhow, anytime and with anything.

 

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How to Curry Goat

urry Goat is a favorite of West Indians. It’s wonderful espically when spicy and can be eaten with anything, but is very good with Dalh Puri.

Ingredients:

  • 2 lbs of Goat meat
  • 3 tablespoons of curry powder (heap)
  • 1 teaspoons of ground cumin (level)
  • 1 teaspoon of ground coriander (level)
  • 1 large onion (peel and chopped)
  • 6 cloves of garlic (peel and chopped)
  • 1 medium hot pepper (chopped)
  • 1 tablespoon of salt (level)
  • 2 beef bullion
  • 1 stalks of celery (chopped)
  • 1 potspoon of oil

Preparation:

Clean and wash the Goat then set aside.

Add all the ingredients, except oil, into a bowl. Add 1 cup of water and mix well.

Place pan or pot on a lighted stove and add oil. Add the mixture to pan/pot and stir.

Let this cook for 5 minutes while stirring. Add 1 cup of water and allow it to boil.

When the curry begins to fry, add the Goat meat and stir until the meat is coated with the mixture.

Cover and let simmer on medium heat for 5 minutes.

Remove the cover, stir and allow the water to evaporate.

Let it fry for 2 minutes while stirring.

Add 2 cups of water and let simmer on low heat until desired tenderness is reached. Add water as needed

Great over rice, Roti or Dahl Puri

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How to Make Curry Fry Fish

Ingredients:

All ingredients remains the same as Curry Fish
Only the fish is fried first
The preparation is different

Preperation:

Place the Fish into a bowl and add 1/2 teaspoon of salt (level) then mix.

Dust the Fish on both sides with flour. Fry them as any normal fried fish.

Place the fish in a pan at the same time as fresh fish (from fish fillet recipe)

Cover with curry and heat for 1 minute.

Remove the pan from heat and cover. Shake to allow the fish to move.

Service with rice, roti and even bread.

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How to Curry Crab

Crab with shells are somewhat difficult to eat, but by breaking both ends you can suck the meat out of any end.

Curry crab is beyond description in its taste. You will have to experience it to know.

Ingredients:

  • 2 lbs crabs. If it’s King/Snow crabs it must be frozen. Other crabs can be at room temperature
  • 2 1/2 tablespoon curry powder (heap)
  • 1 tablespoon ground cumin (level)
  • 1 tablespoon ground coriander (level)
  • 1/2 head garlic (chopped)
  • 1 large onion (chopped)
  • 1 stalk celery (chopped)
  • 1 tin coconut milk
  • 1 tablespoon salt or salt to taste
  • 1 hot pepper or at least 1/2 (medium to large)
  • 2 potspoons of oil

Preparation:

Other Crabs (Not King/Snow Crab): Remove backs, clean thoroughly, remove end joints and discard. Then cut into halves and set in water.

Frozen King /Snow Crabs: Remove end joints  and discard. Remove next joint and save. Remove third joint from the body and cut into halves. Cut the other ends so that the meat can be seen. THIS ALLOW THE CURRY TO MIX WITH THE MEAT AND THE MEAT WILL BE VERY EASY TO REMOVE BY SHAKING OR SUCKING INTO THE MOUTH AFTER COOKING.

Combine all parts of the crab, cover with water ( this prevents the crab meat from loosing its texture).

Add all ingredients except oil and milk into a bowl. Mix and add 1 cup of water.

Heat oil in a pan and add curry mixture then fry for 3-5 minutes. While stirring add water as needed and continue stirring for 15 more minutes.

Add crabs and stir until the crab is covered with curry sauce.

Add coconut milk and stir. Allow to boil. Add 2 cups of water, reduce heat to medium and cover.

Allow to cook under cover for 15 minutes and add water if needed.

Remove the cover and check the sauce. Allow to thicken under low heat.

Remove it from the fire and allow it to cool for 5 minutes.

Serve over rice. The sauce is so tasty you might want to drink it.

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How to Curry Chicken Liver

Chicken Liver is quite different than most livers. Mainly because it does not get tough with excess cooking. It’s very tasty anyhow, and many people use it as a Stuffings ingredient.

Ingredients:

  • 1lb of chicken liver
  • 1 tablespoon of curry powder
  • 1/2 tablespoon of ground cumin
  • 1/2 tablespoon of ground coriander
  • 1/2 tablespoon of ground black pepper
  • 4 cloves of garlic (chopped)
  • 1 medium onion (sliced)
  • Salt to taste
  • 1 potspoon of oil
  • 1/2 tablespoon of ground ginger

Preparation:

Wash the liver and cut into medium pieces. Heat 1/2 potspoon of oil and fry the liver until it’s brownish.

Mix the curry powder, cumin, coriander, garlic and salt in a bowl. Add 1 cup of water and mix well.

Heat the other 1/2 potspoon of oil in a pan, add the mixture, and then stir. Allow most of the water to evaporate.

Add liver, onions, ginger, and black pepper then stir for 2 minutes. Cover it and remove it from the fire.

Serve with rice, roti or as a finger food

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How to Curry Calf Liver

There are several animal livers that can be eaten. Some are better in taste than others, but preparation is basically the same. The best I’ve had is sheep/lam then calf/bull.

Some people love chicken liver. Preparation of liver is more bunjal than curry.

Ingredients:

  • 1 1/2 -2 lbs of Calf Liver
  • 2 tablespoons of curry powder
  • 1 tablespoon of ground cumin
  • 1 tablespoon of ground coriander
  • 1 medium pepper (chopped)
  • 1 medium onion (chopped)
  • 4 cloves of garlic (chopped)
  • Salt to taste
  • 2 potspoons of oil

Preperation:

Clean the liver and cut into bite size pieces then wash. Add curry and all other ingredients into a bowl (except oil). Add 1 1/2 cups of water to the ingredients and mix it well.

Heat some oil in a pan or pot. Add mixture and stir for 3-4 minutes. Add 1 cup of water and stir until the water has evaporated and the curry mixture begins to fry.

Add the liver and stir. The liver will cook with it’s own juice.
PLEASE DO NOT ADD WATER

Continue stirring liver until all it’s juices evaporates. Remove it from the fire.

Serve with rice, roti or finger foods which is really good.

NOTE: If water is added to the liver, it gets hard. So the more you boil the liver, the harder it gets.

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How to Curry Fowl

Fowl is a domestic bird, but a yard chicken, with colored feathers is also considered a fowl.

The meat is tough like that of a wild bird, but very tasty. It can be curried or bunjal which is better.

This bird can be bought in some Supermarkets or from a live poultry outlet. The Poultry farm will prepare it for cooking.

Ingredients:

  • 1 (5-6 lbs) Fowl
  • 3 tablespoons of curry powder
  • 1 tablespoon of ground cumin
  • 1 1/2 tablespoons ground coriander
  • 1/2 tablespoon of ground turmeric
  • 2 medium onions (chopped)
  • 3/4 head of garlic
  • 1 large hot pepper
  • 1/2 tablespoon liquid smoke
  • Salt to taste
  • 1 potspoon of oil

Preperation:

Clean the Fowl and wash with 2 limes then set aside.

Add curry and all other ingredients (except oil and liquid smoke) into a bowl. Add 1 cup of water to the mixture and mix well.

Heat some oil in a pot or pan. Add the mixture and stir for 4-5 minutes.

Add the Fowl then stir in the mixture. Allow this to fry for 3-4 minutes. Add 2 cups of water and allow to simmer under medium heat for 5 minutes.

Add liquid smoke and stir. Then cover and allow this to simmer.

Add water if necessary until desired tenderness is reached. Allow it to simmer down until sauce is thick.

Wonderful anyhow and with anything.

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How to Curry Deer

Deer, like most wild meat, is a little on the tough side. This makes it ideal for making curry and bunjal. This is espically good outdoors and on a charcoal grill.

Ingredients:

  • 4lbs of Deer meat of any cut
  • 2 teaspoons of curry powder
  • 1 tablespoon of ground cumin
  • 1 tablespoon of ground coriander
  • 1/2 tablespoon of ground tumeric
  • 1 large onion (chopped)
  • 1 head of garlic (chopped)
  • 1 large hot pepper
  • 1 stalk of celery (chopped)
  • 1 potspoon of oil
  • Salt to taste

Preperation:

Clean the meat and chop into small pieces (for faster cooking).

Add all the ingredients (except oil) into a bowl. Add 1 cup of water and mix well.

Heat some oil in a pot/pan over a charcoal grill (if avaiable). Add the mixture and stir until the water evaporates. Add the meat, stir and allow the meat’s juices to evaporate. Add 2 cups of water and stir then cover it.

Add water when necessary. Allow this to simmer until desired tenderness is reached.

For the best taste, allow most of the liquid to evaporate until the sauce is very thick.

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