West Indian Curry Hash Recipes

CURRIED HASH

Steps:

• Combine oil, ground beef, and onion in frying pan.
• Brown, stirring frequentlty to break up.
• Sprinkle with salt, pepper, and sage.
• Stir in flour until well mixed with beef mixture.
• Add milk all at once.
• Stir as mixture boils and thickens.
• Stir in curry powder.
• Add more liquid if needed, especially if reheating.
• Serve with rice or oodles of noodles.

WEST INDIAN CURRIED CHICKEN

Steps:

• Heat the oil in a large pot over medium-high heat. Cook the chicken, onions, and garlic until the chicken has browned; about 5 minutes. Stir in potatoes, salt, and curry powder; add enough water to cover the chicken halfway. Cover, and simmer until tender, 30 to 40 minutes. Season to taste with hot pepper sauce.

WEST INDIAN CURRY CHICKEN

Steps:

• Saute', over medium heat, the onion, curry powder, and oil until onion is lightly browned. Immediately add cubed chicken and potatoes. Cook for roughly 5 minutes. Add the chickpeas, green onion, cilantro, chicken stock, hot sauce, and salt to taste. Cover and simmer for approximately 25 minutes.
• **I usually serve with buttered noodles or some favorvul jasmine rice. MMMM -- .

WEST INDIAN CURRY HASH

Steps:

• Heat a large nonstick pan over medium heat. Add mustard seeds and cook, shaking pan, for 40 seconds, until seeds start to pop. Add butter and let it melt. Lower heat to medium-low. Stir in the curry powder and cumin. Cook, stirring, for 40 seconds.
• Stir in the onion and cook, stirring occasionally, for 5 minutes. Stir in the garlic, ginger and anise seed. Cook, stirring, for 5 minutes.
• Add potatoes, raise heat to medium and cook, turning occasionally, for 9 minutes or until potatoes begin to brown. Stir in the celery, red pepper and jalapeno pepper. Cook, stirring occasionally, for 5 minutes.
• Meanwhile whisk together the egg, milk, salt and mint. Pour this over the potato mixture. Stir in the fish and lime juice. Press the mixture into the pan with the back of a spoon to make a cake. Cook, over medium heat, for 15 minutes, until the cake is set and the bottom has formed a crust.
• Invert onto a large round serving platter so the crusty side is up.