Curry Duck- The Vital Lime experience

Cooking a curry duck is an ultimate part of a "Trini river lime." You may be wondering why Curry duck? One of the most prominent reasons is because it couples well with almost anything on the menu and lets not deny it "Trini's love their curry."
So how is curry duck prepared?
The duck has to be seasoned with Trinidad's local herbs shadow beni, cilantro, onion ,garlic, pimentos, rose mary ,hot peppers and leaves of the Murraya Koenigii known locally as "karapolay."

 There are different methods of cooking,one of the favorite is a good "Chunkay" which originated from the indentured labourers.

A local recipe can look like this.

Ingredients to cook

6 pimento peppers, chopped
1 hot pepper
1/2 onion, sliced
6 methi seeds (fenugreek)
1 tbsp curry
1/2 tbsp saffron (Turmeric)
1 tbsp amchar masala, divided
water for curry mixture + water for cooking
1 hot pepper
  2 cups coconut milk
  2 tbsp oil

While the recipe may be enticing as presented,each group has a special ingredient or ingredients they consider to be secret and this has been handed down through generations. This secret makes curry duck a food with the same, similar or different flavours depending on where you enjoy the River Lime in Trinidad.





Comments

  1. Unknown25 July 2017 at 16:25

    Nice recipe for Curry Duck. Can't wait to try it out.

    ReplyDelete

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