Trini Curry with Buss Up Shut & Mango Chow
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Trini Curry with Buss Up Shut & Mango Chow

£8.67
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This month we’ve got a delicious curry from Trinidad that’s traditionally cooked with duck (though chicken works too) and is served as part of a feast at Trini beach 'limes' (beach parties!). The curry is flavoured with green seasoning (a tangy sauce of herbs and lime juice), Trini curry powder and plenty of very darkly roasted ground cumin (geera) - a flavour that’s unique to Trinidadian cooking. It’s served here with buss up shut, a flaky layered flatbread that has its origins in the roti breads brought over to the Caribbean in the 1800’s by indentured workers from India. After cooking they’re bashed up (buss up) creating the perfect vessel for scooping up the curry!
This month we’ve got a delicious curry from Trinidad that’s traditionally cooked with duck (though chicken works too) and is served as part of a feast at Trini beach 'limes' (beach parties!). The curry is flavoured with green seasoning (a tangy sauce of herbs and lime juice), Trini curry powder and plenty of very darkly roasted ground cumin (geera) - a flavour that’s unique to Trinidadian cooking. It’s served here with buss up shut, a flaky layered flatbread that has its origins in the roti breads brought over to the Caribbean in the 1800’s by indentured workers from India. After cooking they’re bashed up (buss up) creating the perfect vessel for scooping up the curry!
Serves: 4
Heat Rating: 4/5
Prep time: 45 mins
Cooking Time: 1 hr 55 mins
More Information
DescriptionThis month we’ve got a delicious curry from Trinidad that’s traditionally cooked with duck (though chicken works too) and is served as part of a feast at Trini beach 'limes' (beach parties!). The curry is flavoured with green seasoning (a tangy sauce of herbs and lime juice), Trini curry powder and plenty of very darkly roasted ground cumin (geera) - a flavour that’s unique to Trinidadian cooking. It’s served here with buss up shut, a flaky layered flatbread that has its origins in the roti breads brought over to the Caribbean in the 1800’s by indentured workers from India. After cooking they’re bashed up (buss up) creating the perfect vessel for scooping up the curry!
Spices IncludedMudda-In-Law Blend: green bell pepper, red bell pepper, coriander leaf
Green Seasoning Blend: green chilli, green bell pepper, thyme, coriander leaf, chives, garlic, onion
Curry Powder: coriander, cumin, habanero chilli, turmeric, black pepper, fenugreek, allspice, green cardamon, nutmeg, cinnamon, ginger
Whole Spices: habanero chilli, bay, star anise
Cumin Seeds: cumin
Amchar Masala: cumin, fenugreek, fennel, black pepper, nigella, ginger
Dhal Spices: turmeric, coriander, cumin, garlic, ginger, onion
Tamarind Sauce Blend: tamarind (tamarind and cornstarch), amchur

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
Shopping List
  • 4 chicken legs (or duck legs for a more authentic version!)
  • 2 medium carrots
  • 1 bunch of spring onions
  • 1 medium onion
  • 4 cloves of garlic
  • 25g bunch of coriander
  • 2 limes
  • 1 medium unripe mango (or 200g ready-prepared)
  • 30g butter or dairy-free alternative
  • 200ml coconut milk (full fat is best)
  • 200g split peas
  • 60g sugar
  • 250g plain flour (plus extra for rolling) or gluten-free alternative
  • Rice to serve (optional)

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