Curry is eaten daily across Trinidad and Tobago, however a dish like curry chataigne is a bit less commonplace and often consumed on ocassions like Divali. While fairly easy to cook, some tips are always helpful in making the perfect curry chataigne.


3-4 tbsp coconut oil

1 medium onion chopped

½ tsp methi or fenugreek seeds

3 pimento peppers, chopped

1 medium scotch bonnet pepper, chopped

2 tbsp minced garlic 2.5 tbsp green seasoning

2 tbsp curry powder

½ tsp anchar masala

½ tsp roasted geera powder

1/2 cup water to cook curry

4-5 small chataigne

2 cups coconut milk

1/2 tsp salt


METHOD: Heat the oil until it starts to smoke, then add in the methi.

Let this fry for about 3 minutes, until the seeds gets dark brown. Add onion, pimento and scotch bonnet. Saute for 1-2 minutes.

Add garlic, saute for 45 seconds.

Add curry powder, anchar masala and geera. Fry this for 45 seconds.

Add in the green seasoning, mix well for 30 seconds. Add in ½ cup of water, mix and let it bubble.

Fry the mixture until the oil separates and floats to the top.

Add in all the chataigne, mix and thoroughly incorporate all the curry in the chataigne.

Cook for about 5-7 minutes.

Add in salt, and then the coconut milk, mix again.

Add in enough water so that the chataigne is almost covered. Lower heat and simmer for 1 hour, keep on tasting for salt and the right soft texture.

Serve hot!