Trinidad Curry Paste

Trinidad Curry Paste Recipe from Trinidad and Tobago

Region / culture: Trinidad and Tobago | Servings: 6

Introduction

Trinidad Curry Paste is a flavorful and aromatic paste that is used as a base for many Trinidadian curry dishes. This paste is packed with spices and herbs that give it a rich and complex flavor profile.

History

Trinidad Curry Paste has its roots in Trinidad and Tobago, where curry dishes are a staple in the local cuisine. The paste is made by grinding together a variety of spices and herbs, creating a fragrant and flavorful base for curries.

Ingredients

6 tbsp of roasted coriander seeds
1 tsp of roasted aniseeds
1 tsp of roasted whole cloves
1 tsp of ground turmeric
1 tsp of roasted cumin seeds
1 tsp of roasted fenugreek seeds
1 tsp of roasted black peppercorns
1 tsp of roasted mustard seeds
2 cloves of garlic, chopped
1 large onion, chopped
0.5 Congo or habanero pepper, chopped (seeds and stem removed)
water as needed

How to prepare

Grind all the ingredients into a paste using a mortar and pestle or puree them in a food processor.
Transfer the mixture into a jar and refrigerate it.

Variations

You can customize the Trinidad Curry Paste by adjusting the amount of spices used or adding additional ingredients such as ginger or lemongrass.

Cooking Tips & Tricks

When grinding the spices for the Trinidad Curry Paste, make sure to roast them first to enhance their flavors. Additionally, adjust the amount of pepper used based on your spice tolerance.

Serving Suggestions

Trinidad Curry Paste can be used as a base for curries, stews, and marinades. It adds depth and complexity to any dish.

Cooking Techniques

Grind the spices for the Trinidad Curry Paste using a mortar and pestle or a food processor for a smooth and consistent texture.

Ingredient Substitutions

You can substitute the habanero pepper with a milder pepper if you prefer a less spicy paste.

Make Ahead Tips

Trinidad Curry Paste can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve the Trinidad Curry Paste in a small jar or bowl, garnished with fresh herbs or a drizzle of olive oil.

Pairing Recommendations

Trinidad Curry Paste pairs well with rice, roti, or naan bread. It also complements dishes with chicken, beef, or vegetables.

Storage and Reheating Instructions

Store the Trinidad Curry Paste in an airtight container in the refrigerator. Reheat it gently in a saucepan before using.

Nutrition Information

Calories per serving

Calories per serving: 40

Carbohydrates

Carbohydrates: 5g per serving

Fats

Fats: 2g per serving

Proteins

Proteins: 1g per serving

Vitamins and minerals

Trinidad Curry Paste is rich in vitamins and minerals, including vitamin C, iron, and calcium.

Alergens

Trinidad Curry Paste may contain allergens such as mustard seeds and garlic.

Summary

Trinidad Curry Paste is a flavorful paste that is low in calories and high in vitamins and minerals.

Summary

Trinidad Curry Paste is a versatile and flavorful paste that adds depth and complexity to a variety of dishes. With its rich blend of spices and herbs, it is sure to elevate your cooking to the next level.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Trinidad Curry Paste. It was a hot summer day, and I was visiting my friend Maria in Trinidad. Maria's mother, Mrs. Singh, was known throughout the neighborhood for her delicious curries and flavorful spices. As soon as I walked into their home, I was greeted with the enticing aroma of herbs and spices wafting from the kitchen.

Mrs. Singh was busy at work, grinding spices and chopping vegetables with precision and skill. I watched in awe as she effortlessly combined cumin, coriander, turmeric, and other exotic spices in a mortar and pestle. The colors and aromas were intoxicating, and I knew I had to learn her secrets.

I asked Mrs. Singh if she would be willing to teach me how to make her famous Trinidad Curry Paste. She smiled warmly and agreed, happy to share her knowledge with me. We spent the entire afternoon in the kitchen, as she patiently guided me through each step of the process.

First, we toasted whole spices like fennel seeds, mustard seeds, and black peppercorns in a dry skillet until they became fragrant. The kitchen filled with the warm, earthy scent of the spices as they crackled and popped in the pan. Mrs. Singh explained that toasting the spices brought out their essential oils and intensified their flavors.

Next, we added dried red chilies, fresh ginger, garlic, and shallots to the skillet and sautéed them until they were soft and golden brown. The kitchen was alive with the pungent aroma of garlic and ginger mingling with the sweet, spicy fragrance of the chilies.

Once the vegetables were tender, we transferred them to a mortar and pestle and began to grind them into a smooth paste. Mrs. Singh's hands moved with practiced ease as she worked the ingredients into a fragrant, flavorful mixture. I marveled at her skill and precision, knowing that it would take me years of practice to achieve the same level of mastery.

As we ground the spices and vegetables together, Mrs. Singh explained the importance of balance in Trinidadian cuisine. She taught me that the key to a good curry paste lay in the harmonious blending of sweet, sour, salty, and spicy flavors. She added a splash of vinegar and a pinch of sugar to our paste, balancing the heat of the chilies with the tang of the vinegar and the sweetness of the sugar.

Finally, we added a generous amount of turmeric to the paste, turning it a vibrant shade of yellow. Turmeric, Mrs. Singh explained, was not only prized for its bright color but also for its anti-inflammatory and antioxidant properties. It was a staple in Trinidadian cooking, adding depth and complexity to dishes like curry and dhal.

After hours of labor and love, our Trinidad Curry Paste was finally ready. Mrs. Singh spooned it into a jar and sealed it tightly, the rich, fragrant aroma filling the kitchen. She handed me the jar with a smile, proud of the work we had accomplished together.

I returned home with my precious jar of Trinidad Curry Paste, eager to recreate the flavors of Mrs. Singh's kitchen in my own. I used the paste to make a delicious chicken curry, the warm, spicy flavors transporting me back to that sunny afternoon in Trinidad.

Since then, Trinidad Curry Paste has become a staple in my kitchen, a reminder of the day I learned from a master of spices and flavors. Every time I open the jar and inhale its rich aroma, I am filled with gratitude for Mrs. Singh and the culinary traditions she shared with me. Cooking with her curry paste is not just about making a meal – it is about honoring a legacy of flavor and tradition passed down through generations.

And so, as I stand in my kitchen, stirring a pot of curry with Mrs. Singh's Trinidad Curry Paste, I am transported back to that magical day when I first learned the secrets of Trinidadian cuisine. The flavors of cumin, coriander, turmeric, and ginger swirl around me, filling me with a sense of wonder and gratitude for the culinary journey that brought me here. Cooking with Mrs. Singh's curry paste is not just about making a meal – it is about honoring a legacy of flavor and tradition that connects me to the rich tapestry of Trinidadian cuisine.