A delicious, flavoursome curry from South India that is wonderfully healthy and wholesome!
This curry is best enjoyed with plain and simple white rice or coconut rice, flatbreads and a dollop of Puli Inji or your favourite pickle on the side. I personally find it tastes best the next day as the flavours develop more, so make it a day in advance, store in the fridge, re-heat on the stove and enjoy!
If you prefer your curries with more heat – add additional chillies into the curry along with the garlic and shallots.
For the paste (to dry roast and blitz)
For the curry
For the tempering
For more incredible flavours you've got to follow Arron @moregrub
'm bringing you the authentic flavours Jamaica with this curry goat recipe made with spring onions (aka scallions), fresh ginger and allspice. Oh, and of course scotch bonnet for that well-known spicy kick.
Goat meat requires a slow cook for a very juicy and soft result that pair perfectly well with rice and peas.
If goat meat isn't accessible, then lamb would work just as well for this recipe.