*This recipe contains a vegetarian alternative using Tempeh
Jasmine Rice
1 C Jasmin Rice
1 1/2 C Water
Place rice in a pot and wash thoroughly with water until water runs nearly clear. Tip the pot and drain off the water. Place 1 1/2 C water to pot and cover. Cover the pot and place over medium heat and bring to the boil, approximately 5 minutes. As soon as rice starts to boil, reduce heat to lowest temperature and cook covered till done, approximately 10 minutes. Fluff rice with a fork and cover to keep warm.
Thai Vegetable Curry
1 Tbsp Coconut Oil
1 C diced Carrot
2 C quartered Mushrooms
1 Tbsp sliced Garlic
1 /2 C fine diced White Onion
4 Tbsp Thai Red Curry Paste
1 1/2 C Chicken or Vegetable Stock
1 x 400 mL can Coconut Milk
1 C halved Green Beans
1 C julienne Red Pepper
1 C julienne White Onion
Sea Salt for seasoning
freshly cracked Black Peppercorns for seasoning
Lime wedge for plating
fresh Cilantro for plating
Heat a pot to medium high heat, add coconut oil followed by mushrooms and carrots. Allow the vegetables to brown on all sides. Add garlic and diced onion and allow them to brown. Add curry paste, stock and coconut milk and mix till all combined. Reduce heat to medium and simmer till the sauce reduces and thickens slightly, approximately 12 minutes. Add beans, peppers and onions, and simmer for another 5 minutes or so, making sure to keep vegetables crisp but still tender and hot. Season with salt and pepper, remove from the heat, cover and keep warm.
Lime and cilantro will be used in final plating.
Salmon / Tempeh
1 1/2 Lbs Salmon filet (skin on) OR 230 grams Tempeh
1/2 Tbsp Coconut Oil
Sea Salt for seasoning
freshly cracked Black Peppercorns for seasoning
Cut the salmon or tempeh into 4 equal portions.
Heat a skillet to medium high heat and add coconut oil. Season salmon or tempeh with salt and pepper on both side and place skin side down (salmon) in the pan first. Cook till skin in crispy and browned and salmon begins to cook through, approximately 5 minutes. Using an offset spatula or a fish spatula, gently and slowly flip salmon or tempeh and repeat till cooked to desired doneness. Salmon should take another 5-7 minutes. Remove pan from heat and begin to plate your meal.
Curry Chicken
- 3/4 C fresh Cilantro
- 1/2 C fresh Parsley
- 3 Garlic cloves
- 1 Tbsp Worcestershire Sauce
- 1/4 C Vegetable Oil
- 1/2 Tsp Kosher Salt
- 1/2 Tsp freshly ground Black Peppercorn
- 6 skinless, bone-in Chicken Thighs (about 2.5 lb /1.2 kg), each thigh cut into 3 pieces
- 2 Tbsp Coconut Oil
- 1 cooking Onion, chopped
- 6 Garlic cloves, smashed
- 3 Tbsp mild Curry Powder (Lalah’s brand recommended)
- 2 C low-sodium Chicken Stock
- 2 1/2 C peeled and diced White Potato (about 1 large)
- 1 can (19 oz/540 mL) Chickpeas, rinsed and drained
- Kosher Salt to taste
In a food processor, combine cilantro, parsley, garlic, Worcestershire, oil, salt and pepper. Pulse until mixture is a fragrant paste; there should still be very small pieces of herbs visible. Evenly coat chicken thighs with marinade. Cover and refrigerate at least 1 hour, ideally overnight for best flavour.
In a large pot, bring coconut oil to medium high heat. Add onions and garlic; sauté until very dark golden brown, about 7-8 minutes. Add curry powder and cook out for a minute, then add chicken pieces, including the marinade. Let moisture from the marinade cook out slightly, allowing the chicken to sear, about 3-4 minutes each side. Add chicken stock, gently scraping bottom of the pot with a wooden spoon to lift up any delicious browned bits. Bring mixture up to a simmer and cook for 15 minutes before adding in diced potatoes. Return to a simmer for another 15 minutes, then add chickpeas, stir and simmer uncovered for a final 20 minutes. To thicken up the curry slightly, smash a few of the chickpeas and potatoes with a fork against the side of the pot and fold back into the sauce. Simmer a few minutes longer to let it all come together. Check seasoning, adding salt to taste. Keep warm for roti assembly.
For Roti Assembly & Serving
- Wax Paper
- Dhal Puri roti skins*
- Curry Chicken, above
- Hot Sauce to taste (Yellow Caribbean-style Scotch Bonnet sauce recommended)
- Paper Bags
Time to assemble! For each serving, place a roti skin on top of an equal-sized square of wax paper. Scoop a generous amount of curry chicken (about 3 pieces of chicken, with an even amount of potatoes, chickpeas and sauce) onto the centre of the roti skin. Season with hot sauce to taste.
Next, fold over the left side of the circle, like wrapping a present, then the right, followed by the top and bottom edges, forming a squat, firmly packed rectangle. Confidently flip your filled roti, seam-side down on the wax paper. Roll the paper up firmly, folding the open ends in to seal. Place the whole package into a paper bag. You’re all set to enjoy a taste of Trinidad!
*Thin Caribbean flatbread filled with seasoned ground split peas. Look for in West Indian grocery shops.
