Curry used to be such a foreign concept to me. I mean, we had it on special occasions and what not, but not regularly. However, when we came here it seemed like everybody ate it! So much so that we were sick of it during our first two months here, which I didn’t think was possible. It’s not a regular staple on our Guyanese menu, but, from a cultural standpoint, it is a noteworthy one. It’s worth a shot if you feel like stepping out of your metaphorical, cuisineial, cultural box or you just want something different.
Diced and peeled potatoes
Garlic
Onion
(Sweet/Bell Peppers)
Curry Powder (you can make it from scratch, but we buy it pre-mixed)
Ground Cumin
Oil
Water
Heat up oil in a Kaharee or pan. Sauté Garlic, Onions, and Sweet Peppers. Then, add the potatoes, adding some cumin and curry powder until the potatoes are covered.
Add water to the potatoes and company along with more curry and cumin powder
Heat until it boils, and then bring it down to a simmer.
Cover and let it “curry” for about 20 minutes or so (or until you think the potatoes are soft enough). (Add a bit more water if it seems to be reducing too much.)
Serve over/with rice or Roti.
That dish on the side is a stir-fry Sara concocted. It was pretty grand.
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