Trini Curry with Buss Up Shut & Mango Chow
£8.67
Sorry this item is currently out of stock
SKU
2-spicebox-fncd0524
Sorry this item is currently out of stock
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
| Description | 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! |
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| Spices Included | Mudda-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 |
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