Probably the most popular curry in Trinidad. It is omnipresent in traditional Trinidadian dishes: in the rotis, the thalis and on almost every menu. For a perfectly well-balanced vegetarian dish, add cooked chickpeas or pigeon peas.
With a mortar and pestle, grind the curry. Add the ginger and the garlic and grind to a paste.
On medium heat, heat the oil in a pan. Add the curry paste and the pepper. Cook until aromatic (aprox. 30 seconds).
Add the onions, mix and cook for a few more minutes.
Add the remaining ingredients and barely enough water to cover.
Cook until the potatoes are tender and the sauce is to your satisfaction.