Curry Cascadura

This fish is cooked using Indian inspired ingredients, and remember the folklore behind the cascadura fish! He who eats it, will end his life in Trinidad!

Ingredients: 

For stuffing:

8-10 Cascadoo fishes

1 tbsp. curry

3 medium-sized tomatoes

4 cloves garlic

10 leaves shadow beni

1 small onion

1 pimiento

For curry stew:

1 cup coconut milk

1 tbsp. curry powder

2 tbsp. onion

1 tbsp. garlic

Salt and pepper to taste

INSTRUCTIONS

For Curry:

1. Clean the cascadoo.

2. Chop finely the garlic, onion, pimento, and chadon beni. 

3. In a small bowl mix the chopped ingredients and add seasoning mixture. See green seasoning

4. Dice the tomatoes .

5. Mix the seasoned mixture with the curry and masala.

6. Mix the chopped tomatoes and the seasoning.

This is your stuffing for the fish.

7. Stuff the fish with the tomato and seasonings mixture.

8. Heat oil in a heavy sauce pan, add onion and garlic and cook slowly until yellow.

9. Mix the curry in a little bit of water and add to the heated oil.

10. Cook slowly.

11. Add fish and stir until coated with curry.

12. Add a little water to the curry.

13. Add coconut milk, salt and pepper to the curry and allow to simmer for about 15 minutes.

For Dumplings:

1. Knead dough for dumpling. Roll out and shape.

2. Place dumpling to boil in hot water until it floats to the surface.

Recipe/Image from http://www.simplytrinicooking.com/2008/06/curry-cascadura-and-dumpling.html#axzz1Kb0tMcHI

Trinidad Barfi

Another Indian inspired dish... this time in dessert form! Enjoy the fudge like texture of this recipe!

Ingredients:

2 cups sugar
3/4 cup water
1 tablespoon grated ginger
4 cups full-cream powdered milk
1 cup thick or heavy cream
multicolored sprinkles

Directions:

1. Grease a 9×9 inch glass dish
2. Combine sugar, water, and ginger in small saucepan
3. Boil for about 10 minutes, just until sugar spins a thread
4. Combine 2 cups milk with cream, mix thoroughly
5. Pour sugar syrup into milk mixture, mix well
6. Stir in the additional 2 cups of powdered milk, mixing well.
7. Push mixture into greased dish using the back of a spoon
8. Decorate with sprinkles (multicolored)
9. When almost set, cut into squares.

Recipe/Picture from http://www.trinigourmet.com/index.php/trinidad-barfi/

Trinidad Doubles

This delectable snack food is made of curried chickpeas, sandwiched between two pieces of fried bread. It is inspired by the Indian Culture.

INGREDIENTS:

Bara:

2 cups flour

1/2 tsp salt

1 teaspoon curry powder

1 teaspoon gheera (cumin)

1/2 tsp ground pepper

1 teaspoon yeast

1/3 cup warm water

1/4 tsp sugar

Oil for frying

Filling (Curried Channa):

1 14 oz channa, tinned

1 tablespoon curry powder

3 cloves garlic, minced

1 onion, sliced

1 tablespoon vegetable oil

2 tsp ground geera (cumin)

1 tsp Pepper sauce

2 tsp salt

1 tsp black pepper

METHOD:

1. In a large bowl combine the flour, salt, curry powder and gheera.

2. In a separate small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes.

3. To the flour, add the yeast mixture and enough water to make a slightly firm dough.

4. Mix well, cover with a damp cloth and allow to rise for 1 1/2 hours.

5. For the filling, heat the oil in a heavy skillet, add onion, garlic and 1 heaped tablespoon of curry powder mixed with 1/4 cup water.

6. Sauté for a few minutes.

7. Add the channa, stir to coat well and cook for five minutes.

8. Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until the peas are very soft (20-30 minutes).

9. When the channa is finished it should be moist and soft.

10. Add pepper sauce and season to taste with additional salt if desired.

11. For the bara: The dough should be punched down and allowed to sit for 10 to 15 minutes.

12. To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter.

13. Use oil to moisten palms of your hands so that the dough won’t stick to them 

14. Fry the baras in hot oil until puffy (about 15 seconds per side), turn once and drain on kitchen paper

15. When all are cooked, fill with channa by placing a heaping tablespoon of the cooked filling on each bara, covering with another to form a sandwich.

Recipe/Picture from: http://www.trinigourmet.com/index.php/trinidad-doubles-recipe/