How to make classic Caribbean style curry beef or beef curry as it may also be called. Marinated in lovely Caribbean herbs and spices, before it’s cooked until it’s fork tender. This curry beef recipe is based on the traditional way of cooking curry in Trinidad and Tobago.
3 lbs beef (cubed)
2 table spoon veg oil
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 small onion
4 cloves garlic
2 leaves shado beni (culantro)
1 med tomato
1 heaping tablespoon Caribbean green seasoning
2 sprigs thyme
1/2 scotch bonnet pepper
2 cups water
3 tablespoon water (cooking curry)
1/4 teaspoon grated ginger
1 tablespoon tomato ketchup
1 teaspoon + 1.5 tablespoon curry powder
* If you can’t get shado beni, use 3 tablespoon chopped cilantro
For the Caribbean Green Seasoning recipe, see http://youtu.be/g7znPCJvhnU
More Caribbean recipes can be found at http://www.caribbeanpot.com
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http://www.howtocookgreatcurry.com You can find many other curry dishes on out website including thai, jamaican, japanese, ethiopian, filipino, pakistani and of course indian including madras, korma, dhansak, thai, bhaji, passband,jalfrezi, roti, chapati, nan bread, sweets, vindaloo, tikka and many of masala dishes.
Dal (also spelled dahl or daal) or ‘parippu’ in Sinhala or ‘paruppu’ in Tamil or Pappu in Telugu is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses, an important part of Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine. It is regularly eaten with rice in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan as well as Bangladesh, East India, and Nepal where Dal Baht (literally: dal and rice) is the staple food for much of the population. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.
01 – The Portuguese introduced chillies to Cochin and Calicat in India in 1501 and by 1543 three varieties were being grown successfully locally — they were originally known as goan pepper.
02 – The British acquired Bombay in 1661 and Calcutta in 1690 opening the spice trade to a much wider market.
03 – A style of curry powder was introduced to UK in seventeenth century along the lines of the popular ‘kitchen pepper’ used in recipes since 1682 with ginger, pepper, cloves, nutmegs and cinnamon.
04 – Coronation Chicken was invented by Constance Spry and served at Queen’s Coronation Lunch in 1953.
05 – The Koh-i-noor in London was opened by Vir (Bir) Bahadur in the late 1920s with his daughter Kashmirin as cook. She met an Indian Prince in the restaurant and they married and moved to live in Jaipur Palace. http://www.howtocookgreatcurry.com
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