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''Trini'' Curry Potatoes

''Trini'' Curry Potatoes

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.


  • 1 Tbsp Trinidad curry
  • 2 Tbsp fresh chopped ginger
  • 6 cloves garlic, chopped
  • 6 Tbsp olive oil
  • 3 onions, chopped
  • Pepper to taste
  • 1 tsp panch phoran or cumin
  • 1 kg potatoes, diced
  • Salt to taste
  • 1 bay leaf (West-Indian if possible)


  1. 1

    With a mortar and pestle, grind the curry. Add the ginger and the garlic and grind to a paste.

  2. 2

    On medium heat, heat the oil in a pan. Add the curry paste and the pepper. Cook until aromatic (aprox. 30 seconds).

  3. 3

    Add the onions, mix and cook for a few more minutes.

  4. 4

    Add the remaining ingredients and barely enough water to cover.

  5. 5

    Cook until the potatoes are tender and the sauce is to your satisfaction.