Everyone loves a Friday-night fish supper, so here’s my Caribbean version – Bajan fried fish with sweet potato fries and a spicy black bean salsa. Make sure you turn up the music and enjoy with friends and family!
SERVES 4
4 x 120g fillets flaky white fish (such as cod or pollock), skinned and de-boned
First, make the fries. Preheat the oven to 220°C/200°C fan/gas 7.
Place the sweet potato fries or wedges onto a baking tray, sprinkle over the oil and cayenne pepper and toss to coat. Bake in the oven for 20–25 minutes (depending on the thickness of your fries) until crispy.
Meanwhile, make the salsa. Place the black beans, onions, garlic, chilli and tomatoes into a large bowl and mix well. Add the chopped herbs, lime juice and olive oil, mix well and season to taste. Set aside until ready to serve.
While the fries are baking, rub the fish fillets all over with the lime juice, rinse and pat dry, then place in a bowl.
Put the onion, chilli, garlic and ½ teaspoon of the Bajan salt into a small food processor and blend until smooth. Scrape into the bowl with the fish and carefully mix until the fish is covered. Set aside for 10 minutes.
Meanwhile, combine the flour, breadcrumbs, curry powder, cayenne pepper, white pepper and the remaining 1 teaspoon of the Bajan salt in a shallow dish and mix well.
Wipe off any excess marinade from the fish and dip the fillets into the seasoned flour to coat on both sides.
Heat the oil in a frying pan over a medium-high heat and fry the fish for 2–3 minutes on each side, until golden brown. If you’re cooking the fish in batches, you may need a little more oil. Use a fish slice to remove from the pan and briefly drain on kitchen paper.
Remove the fries from the oven and sprinkle with Bajan salt. Serve immediately, with the hot fried fish and spicy black bean salsa.
BAJAN FISH FRY
TAMARIND RAINBOW TROUT WITH GINGER & SPRING ONIONS
Tamarind is a fruit both sweet and sour in taste, which is used in a variety of ways in Caribbean cooking. Here, it adds a delicious tang to this fish dish – the aroma when you open the bag is really lovely. It also works great with snapper or salmon fillets. As you’ve got the oven on, why not make some simple sweet potato wedges to accompany the fish … just toss the wedges in olive oil, season with salt and pepper, and pop onto a roasting tray to roast for 20 minutes.
SERVES 2
4 garlic cloves
2 long green chillies, de-seeded and finely chopped
a small handful of coriander stalks, washed and chopped (leaves reserved for garnish)
a pinch of salt
2 tbsp tamarind paste
1 tbsp sugar
juice of 1 lime
2 x 350g fresh whole rainbow trout, gutted and cleaned
4-cm piece of fresh root ginger, cut into fine strips
3 spring onions, sliced on the diagonal
2 tbsp olive oil
1 red chilli, sliced, to garnish (optional)
Preheat the oven to 200°C/180°C fan/gas 6.
In a pestle and mortar, pound together the garlic, chillies, coriander stalks and salt to a smooth paste. Add the tamarind paste, sugar and lime juice and mix well.
Score both sides of the trout with three deep cuts down to the bone. Smear the paste inside the trout cavity and all over the outside so that it is well coated.
Lay out two 30cm square sheets of heavy-duty foil on the work surface and place a sheet of baking parchment on top of each. Divide the ginger strips and spring onions between each piece of parchment, piling them in the middle, and lay the marinated fish on top. Drizzle with olive oil and fold the foil and parchment loosely around the fish to enclose them in bag-shaped parcels (not too tight – you need a little air to be able to circulate). Firmly crimp the edges of the foil parcels to seal them well and place on a baking tray. Bake in the oven for 15–20 minutes or until cooked through. Check at 15 minutes, carefully opening the bag (be careful of the steam). The fish is cooked if it is opaque all the way through and easily flakes away from the bone when tested with a knife. If not, return to the oven for a further 5 minutes.
Remove from the oven and serve immediately, garnished with the fresh coriander leaves and a sprinkling of sliced chilli (if using).
TAMARIND RAINBOW TROUT WITH GINGER & SPRING ONIONS
MONKFISH BAKED IN BANANA LEAF
Cooking in or serving on a banana leaf not only looks fabulous, it also gives a lovely aroma to the food. Banana leaves are readily available in Asian supermarkets, but if you can’t find any, simply pop the fish into foil parcels instead.
SERVES 4
4 x 220g monkfish fillets
4 large pieces banana leaf (optional)
Quinoa and Sugar Snap Salad (see page 73), to serve
Place all the ingredients for the marinade, except the palm sugar, into a small food processor and blitz to a smooth paste. Add the palm sugar and pulse until well combined.
Place the monkfish fillets in a bowl and spoon over the marinade. Place in the fridge to marinate for about 1 hour.
Meanwhile, preheat a barbecue or the oven to 200°C/180°C fan/gas 6.
Place each monkfish fillet in the centre of a banana leaf, wrap well and secure with string or wooden skewers to create a parcel (you will need 2 skewers for each parcel). Alternatively, wrap them in foil, crimping the edges tightly.
Lay the parcels on the barbecue grill and cook for 5 minutes on each side, moving the parcels regularly to avoid flare-ups. Alternatively, place the parcels on a baking tray and bake in the oven for 12–15 minutes, until cooked through and aromatic. Check at 12 minutes. The fish is cooked if it is opaque all the way through and flakes easily. If not, return to the oven or grill for a further 5 minutes.
Serve immediately, with my Quinoa and Sugar Snap Salad (see page 73).
MONKFISH BAKED IN BANANA LEAF
BARBECUE & FLAVOURED SALTS: BAJAN, JERK & CITRUS
These salts are a great way to add some zing to your barbecue or seasoning to your Caribbean dishes. They can be used to season meat, fish (see my Bajan Fish Fry, page 98) and vegetables, or can be used as a finishing salt (see my Charred Broccoli, page 59). They can be kept in an airtight container for up to one week.
BAJAN SALT
MAKES 100G
a small handful of flat-leaf parsley
a small handful of fresh thyme leaves
a small handful of fresh marjoram leaves
1 Scotch bonnet chilli, finely chopped
2 garlic cloves, finely chopped
75g sea salt
1 tsp ground cloves
1 tsp ground allspice
1 tsp black pepper
In a pestle and mortar, grind the parsley, thyme, marjoram, chilli and garlic into a fine paste with 2 tablespoons of the salt. Add the ground cloves, allspice, black pepper and the remaining salt, mix well and transfer to a bowl ready for use.
JERK SALT
MAKES 100G
2 garlic cloves
a small handful of flat-leaf parsley
a small handful of fresh thyme leaves
75g sea salt
3 tsp cayenne pepper
1 tsp crushed chilli flakes
1 tsp paprika
1 tsp ground allspice
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground ginger
In a pestle and mortar, grind the garlic, parsley and thyme to a fine paste with 2 tablespoons of the salt. Add the cayenne pepper, chilli flakes, paprika, allspice, nutmeg, cinnamon, ginger and the remaining salt, mix well and transfer to a bowl ready for use.
CITRUS SALT
MAKES 100G
zest of 2 limes
zest of 1 lemon
zest of 1 pink grapefruit
75g sea salt
½ tsp freshly ground nutmeg
1 tsp cayenne pepper
Place the zest of the citrus fruits into a pestle and mortar, add a small pinch of the salt and grind to a fine paste. Add the remaining salt and the spices, mix well and transfer to a bowl ready for use.
BARBECUE & FLAVOURED SALTS: BAJAN, JERK & CITRUS
BLUE WATER CRAB CHOWDER
In the Caribbean, you are likely to come across Conch Chowder on menus, but I decided to use white crab meat instead for this dish. The waters of the Caribbean are so blue and clear and filled with an abundance of fish and shellfish – the crab is particularly sweet. Gorgeous!
SERVES 6
1 tbsp olive oil
5 spring onions, finely chopped, white and green parts separated
1 fennel bulb, finely diced
2 garlic cloves, finely chopped
½ Scotch bonnet chilli, finely diced
1 thyme sprig, leaves picked
1 tsp ground allspice
1 tbsp tomato paste
100g yam, diced
5 new potatoes, diced
1 small red pepper, de-seeded and diced
2 x 400g tins chopped tomatoes
500ml shellfish stock
500ml chicken stock
350g white crab meat
juice of 1 lime
sea salt and freshly ground black pepper
Heat the oil in a large heavy-based saucepan over a medium heat, add the whites of the spring onions and the fennel and cook for 6–7 minutes, stirring, until soft. Add the garlic, chilli and thyme and cook for a further 2–3 minutes. Stir in the allspice and tomato paste and continue to cook for 2 minutes, stirring, to cook off the rawness. Stir in the yam, potatoes and red pepper, then add the tomatoes and season with a pinch each of salt and pepper. Pour in the stocks and simmer for 10–15 minutes, until the yam and potatoes are tender.
To finish, stir through the white crab meat and spring onion greens, then squeeze in the lime juice for freshness. Ladle into warm bowls and serve immediately.
BLUE WATER CRAB CHOWDER
FISH & SEAFOOD
With such an expanse of beautiful, clear blue waters, it’s no surprise that fish and seafood are highlights of Caribbean cuisine. Seafood is popular on all the islands; from blue water crab to spiny lobsters, you can enjoy fresh-off-the-boat seafood in most restaurants.
Conch (pronounced ‘conk’) is a popular local delicacy – it’s a mollusc or type of sea snail found in beautiful, pink spiral shells. On menus, you’ll find it stewed, fried into fritters and chopped into salads – what’s more, it’s said to be an aphrodisiac! Stuffed crab backs or crab curries are popular in Trinidad and Tobago (see page 128) and the crab meat I ate in the Caribbean is probably some of the sweetest I’ve ever tasted.
There is a huge variety of fish available around the islands, from large marlin to smaller grouper and snapper, and they are usually served simply grilled or barbecued with local herbs, or spiced up with Bajan or jerk seasoning. Flying fish (its wings are overgrown fins) are firm white fish, best served grilled or fried (the national dish of Barbados). Saltfish is a Caribbean staple and forms a base for many national dishes, such as green figs and saltfish (Saint Lucia), or saltfish and ackee and saltfish fritters (Jamaica). Saltfish is a meaty white fish (often cod) that has first been preserved by salt-curing, then dried. The most popular way of cooking it in the Caribbean is fried saltfish – although rather than being actually fried, it’s instead sautéed with onions, thyme, tomatoes and Scotch bonnet chilli.
CARIBBEAN FISH CURRY WITH SPINACH & COCONUT
I love this one-pot curry; a wonderfully aromatic and vibrant fish dish with Caribbean spices and creamy coconut. You can use any fish you like, although a firm white fish such as hake or cod works best – maybe add some prawns, if you fancy. Caribbean curry powder is available from most supermarkets, but if you can’t find any, use a mild Indian curry powder. Serve with Rice ’n’ Peas (see page 136) or plain white rice and a sprinkling of fresh coriander.
SERVES 4
4 x 120g large white fish fillets, skinless
juice of ½ lime
2 tbsp mild Caribbean curry powder
1 tbsp vegetable oil
3-cm piece of fresh root ginger, peeled and finely grated
5 spring onions, sliced and a few slices reserved to garnish
2 garlic cloves, minced
1 Scotch bonnet chilli, finely chopped
1 red pepper, roughly chopped
1 tsp chopped thyme leaves
1 x 400g tin coconut milk
100g (about 1 small bag) baby spinach leaves
a handful of coriander leaves, chopped sea salt and freshly ground black pepper
Rub the fish fillets all over with the lime juice, 1 teaspoon of the curry powder and season with salt and pepper. Set aside.
Meanwhile, make the sauce. Heat the oil in a deep frying pan with a lid over a medium heat, add the ginger, spring onions, garlic, chilli and red pepper and cook for 5 minutes. Stir in the remaining curry powder and thyme and cook for 1 minute. Add the coconut milk and simmer, uncovered, for 8–10 minutes until the sauce has thickened.
Add the fish, pushing it down into the sauce, and cover the pan with a lid. Simmer gently for 8–10 minutes, or until the fish flakes easily. Sprinkle over the spinach and coriander leaves in the last couple of minutes of cooking. When it has softened in the steam, carefully push the leaves down into the sauce, between the fish, to avoid breaking up the fillets.
Serve in warm bowls, with rice and a sprinkling of the reserved spring onion slices.
CARIBBEAN FISH CURRY WITH SPINACH & COCONUT
JERK SNAPPER WITH OKRA SALSA
Okra is widely used in Caribbean cooking and is a tasty, nutritious little vegetable that adds a nice bite to my salsa. Look for firm, bright green pods and avoid any that are limp with brown marks – these are not so fresh. This lightly-spiced fish dish can be prepared in the oven or on a barbecue and it goes well with fresh crusty bread, to soak up all the juices.
SERVES 2
2 x 400g whole snapper, tilapia or similar, scaled, gutted and cleaned
sea salt and freshly ground black pepper, to taste
Rub the fish all over, inside and out, with lime juice and score three deep slits across the body of each. Mix the jerk salt with the butter and rub the seasoned butter all over the fish, including inside the cavities. Leave to marinate for 1 hour.
Meanwhile, preheat a barbecue or the oven to 200°C/180°C fan/gas 6 and butter two large sheets of foil or baking parchment.
Place each fish on a piece of greased foil or parchment and wrap loosely but securely, so that the juices or steam can’t escape. Place on a baking sheet and bake in the oven for 12–15 minutes (depending on the size of the fish) and leave to rest for a few minutes before serving. Alternatively, cook directly on the barbecue grill, turning it halfway through. Make sure you don’t overcook – the fish is done when it is opaque all the way through and easily flakes away from the bone.
Finely chop the okra and put into a bowl. Add the lemon zest and juice, minced garlic and parsley, season with salt and pepper and mix well, then set aside.
Carefully open the fish parcels and serve with the cooking juices, okra salsa and some fresh bread.
JERK SNAPPER WITH OKRA SALSA
MACKEREL ESCOVITCH
Escovitch Fish is a traditional Caribbean recipe of fried or grilled fish marinated in a spiced pickling liquor; it’s tart, spicy and a little sweet. The dish can be eaten hot or cold and is best served with bread for mopping up the liquor.
SERVES 4
4 x 100–125g large mackerel fillets, pin-boned and cut in half on an angle
1 carrot, peeled and finely shredded (ideally on a mandoline)
1 large shallot, peeled and finely shredded (ideally on a mandoline)
1 red pepper, finely shredded (ideally on a mandoline)
½ cucumber, halved, de-seeded and finely shredded (ideally on a mandoline)
watercress or rocket leaves, to serve
For the pickling liquor
300ml white wine vinegar
200ml water
2 bay leaves
1 tsp salt
1 tbsp sugar
6 white peppercorns
5 pimento berries
1 dried red chilli
Lay the mackerel fillets in a deep roasting tray, skin-side down, and check again for small pin bones. Lightly season with the Bajun salt, making sure it is well covered, then cover with clingfilm and place in the fridge.
Meanwhile, in a non-metallic saucepan, combine the pickling liquor ingredients and bring to the boil. Add the shredded vegetables and stir to combine. Remove from the heat and set aside to cool a little.
Remove the mackerel from the fridge and turn the fillets skin-side up. Pour over the warm pickled vegetables, making sure the mackerel is well submerged. Cover tightly with clingfilm and chill for a further 1–2 hours.
Preheat the grill to hot.
Remove the mackerel fillets from the pickling liquor and place under the grill, skin-side up, for 3–4 minutes or until crispy.
Meanwhile, drain the pickled vegetables, reserving the liquor.
Evenly spread the pickled vegetables over a large serving plate, then lay the Bajan mackerel on top. Spoon a little of the pickling liquor around the plate and serve with watercress or rocket salad.
MACKEREL ESCOVITCH
PIMENTO PRAWNS WITH APPLE GINGER SLAW ON JOHNNY CAKES
These lightly griddled Johnny Cakes make a perfect base for my fresh, zingy slaw and spicy king prawns. Yum!
SERVES 4
20 king prawns
1 tsp ground pimento
a pinch of sea salt
1 tsp black pepper, plus an extra pinch for seasoning
1 tsp cayenne pepper, plus an extra pinch for seasoning
50ml vegetable oil
2 garlic cloves, crushed
1 tsp finely diced root ginger
1 red onion, finely diced
1 red pepper, finely diced
2 spring onions, finely sliced
zest and juice of 1 orange
a splash of dark rum
1 tsp brown sugar
4 tomatoes, halved and de-seeded, then diced
1 tsp chopped fresh coriander, to garnish
For the Johnny Cakes
200g self-raising flour
1 tsp sugar
1 tsp salt
50g butter
4 tbsp coconut oil
For the Apple Ginger Slaw
juice of 2 limes
5-cm piece of root ginger, peeled and finely grated
2 tsp light muscovado sugar
2 tbsp light soy sauce
½ Chinese cabbage, sliced
1 large carrot, peeled and cut into julienne
2 red eating apples, cored and cut into julienne
4 spring onions, finely sliced
a handful of coriander leaves
First, make the dough for the Johnny cakes. Sift the flour, sugar and salt into a bowl, then rub in the butter with your fingertips. Make a well in the centre and gradually mix in 125ml water until you have a stiff dough. Turn out onto a lightly floured work surface and knead the dough until smooth and elastic, then place in a clean bowl, cover with clingfilm and chill for 10–15 minutes.
Lightly dust the prawns with the ground pimento, a pinch each of salt and pepper and a pinch of cayenne pepper and set aside for 10 minutes, to allow the flavours to be absorbed.
Meanwhile, make the slaw. Mix together the lime juice, ginger, sugar and soy sauce in a large bowl until the sugar has dissolved. Add the cabbage, carrot, apple, spring onions and coriander leaves and toss together. Set aside.
Preheat a griddle pan over a medium heat.
Remove the dough from the fridge and cut into 4 equal pieces. On a lightly floured surface, use a rolling pin to roll the dough into 6-cm diameter circles. Brush each with coconut oil and place on the hot griddle pan. Cook for 2–3 minutes on each side, until each cake is lightly marked and cooked through. Keep warm while you cook the prawns.
Heat a large frying pan over a medium heat, add 1 tablespoon of the oil, then add the garlic, ginger, red onion, red pepper, spring onions and 1 teaspoon each of black pepper and cayenne pepper, and cook, stirring, for 2 minutes. Stir in the orange zest and juice, dark rum, brown sugar and the tomatoes and cook for a further 5 minutes. Add the seasoned prawns and cook for a further 5–7 minutes, until the prawns are cooked through.
To serve, place the Johnny Cakes on serving plates, top with the slaw and then the king prawns and garnish with chopped fresh coriander.
PIMENTO PRAWNS WITH APPLE GINGER SLAW ON JOHNNY CAKES
MUSTARD SNAPPER WITH MANGO CHILLI CHOW
Mango chow is a fruity, spicy Caribbean version of coleslaw and it’s the perfect accompaniment to my mustard snapper. Triple-dipping the fish creates a terrific crispy coating and other types of fish, such as bass, work equally well.
SERVES 4
100g plain flour
1 tbsp black mustard seeds
1 tsp chilli powder
2 tbsp finely chopped fresh coriander
4 boneless and skinless snapper fillets (approx. 120g each)
3–4 tbsp water
4 tbsp olive oil
sea salt and freshly ground black pepper
For the mint dressing
a large handful of mint, finely chopped
1 x 150g tub natural yoghurt
juice of 1 lemon
a pinch of chilli powder
sea salt and freshly ground black pepper
For the Mango Chilli Chow
2 red onions, finely sliced
1–2 green chillies, de-seeded and thinly sliced
1 mild red chilli, thinly sliced
2-cm piece of fresh root ginger, peeled and finely chopped or grated
1 large firm green mango, peeled and finely sliced into strips
a large handful of coriander leaves
sea salt and freshly ground black pepper
For the mint dressing, combine the mint, yoghurt and lemon juice in a bowl and mix well. Stir in the chilli powder, season to taste and set aside.
To make the mango chilli chow, place the red onions in a bowl with the chillies, ginger, mango and coriander. Mix together, season with a pinch each of salt and pepper and set aside.
Mix the flour with the black mustard seeds, chilli powder and chopped coriander on a shallow plate and season with salt and a little black pepper. Dip the fish fillets into the flour, turning them over to cover both sides. Remove and, using your fingers, splash with water on both sides. Repeat this process 2–3 times.
Heat the oil in a large frying pan over a medium heat. Place the snapper fillets into the pan and cook for 3–4 minutes on each side, until crisp and golden. Remove to drain on kitchen paper.
Place the crispy mustard snapper on serving plates, top with the mango chow and serve immediately with the mint dressing.
MUSTARD SNAPPER WITH MANGO CHILLI CHOW
COCONUT TEMPURA LOBSTER WITH RUM PINEAPPLE SALSA & PIÑA COLADA SAUCE
This dish looks great on the plate and is a joy to eat. Sweet, savoury, spicy and fruity, all with a little kick of rum – what’s not to like? The sweet sauce and spicy salsa are a perfect match for the delicate and lightly crisp lobster tails. Tempura batter should be cold – remember, the colder the batter, the crispier the tempura. If it’s too warm, you can always add a handful of ice cubes to cool it down.
SERVES 4
sunflower oil, for deep-frying
125g plain flour
75g cornflour
1 egg, beaten
200ml soda water, chilled
4 x 175g lobster tails, cut in half lengthways and meat removed
200g desiccated coconut
For the Rum Pineapple Salsa
1 tbsp olive oil
1 red onion, finely chopped
1 red pepper, finely chopped
½ red Scotch bonnet chilli, de-seeded and finely chopped
½ small pineapple, peeled and finely chopped
100ml golden rum
3 Thai basil sprigs, roughly shredded (or leave whole if leaves are small)
For the Piña Colada Sauce
150ml coconut cream
150ml pineapple juice
1 small red chilli, halved
1 garlic clove, crushed
2 tbsp double cream (optional)
First, make the salsa. Heat the oil in a large sauté pan over a high heat, add the red onion and sauté for 2–3 minutes, stirring continuously. Add the red pepper and chilli and continue to cook for 1–2 minutes. Add the pineapple, making sure it doesn’t catch on the bottom, and cook for a further 3–4 minutes, continuously stirring and tossing (if you’re brave enough), then remove from the heat. Deglaze the pan with the golden rum and flambé to burn off the alcohol. Place the pan back on the heat and reduce until slightly sticky, then remove from the heat and set aside.
To make the piña colada sauce, combine all of the ingredients in a small pan, bring to a simmer and continue to cook until slightly reduced and thickened. Remove from the heat and set aside until ready to serve.
Fill a large deep heavy-based saucepan with sunflower oil to a depth of 4cm and set over a medium–high heat. Test the oil is hot enough for deep-frying by dropping in a small piece of bread: it should sizzle and brown in 40–50 seconds.
To make the tempura batter, mix together the flour, cornflour, egg and chilled soda water in a large bowl. Place the lobster tails into the batter, making sure they are well coated, shake off any excess batter, then roll the lobster tails in the desiccated coconut.
Carefully lower the lobster tails into the hot oil and fry for 3–4 minutes or until golden and crispy. Use a slotted spoon to remove to drain on kitchen paper.
To serve, spoon the pineapple salsa down the length of a long plate. Stir the Thai basil into the piña colada sauce, then drizzle the sauce over and around the pineapple and place the crispy lobster tails on top. For a more casual supper with friends, serve the lobster tails in a serving dish in the centre of the table with the salsa and the pina colada on the side for dipping – tuck in and enjoy!
COCONUT TEMPURA LOBSTER WITH RUM PINEAPPLE SALSA & PIÑA COLADA SAUCE
TOBAGO CURRIED CRAB WITH CLAP-HAND ROTI
Tobago has one of the most varied cuisines of the Caribbean, featuring influences from Africa, China, India, Latin-America and the Middle East. Curried Crab is a classic dish of the island and is definitely a must-try if you are lucky enough to visit. Traditionally served with dumplings, I’m serving my version with clap-hand roti to mop up the tasty sauce.
SERVES 4
2 tbsp olive oil
3 spring onions, finely chopped
3-cm piece of fresh ginger root, grated or minced
3-cm piece of fresh turmeric, grated or minced (or 1 tsp ground turmeric)
1 tsp cumin seeds
2 garlic cloves, grated or minced
2 tbsp curry powder, mixed with 3 tbsp water
a small handful of coriander or chadon beni, roughly chopped, plus extra to garnish
500ml fish stock
1 x 400ml tin coconut milk
1kg cooked crab claws, divided at the knuckle and lightly cracked
1 small Scotch bonnet chilli
juice of 1 lime
1 tbsp white sugar
sea salt and freshly ground black pepper, to taste
For the Clap-Hand Roti
225g plain flour, plus extra for dusting
1 tsp baking powder
1 tsp salt
40g chilled butter
5 tbsp water
melted butter or light olive oil, for brushing
Heat the oil in a large saucepan over a medium heat, add the onions, ginger and turmeric and fry for 3–4 minutes, stirring continuously, until softened and aromatic. Add the cumin seeds and garlic and cook for 1 minute, then gently stir in the curry paste and coriander, followed by the fish stock and coconut milk. Cover with a lid and bring to the boil, then reduce the heat and simmer for 25–30 minutes until the sauce is slightly reduced.
Meanwhile, make the clap-hand roti. Sift the flour, baking powder and salt into a bowl or food processor, add the butter and blend until the mixture looks like fine breadcrumbs. Transfer to a bowl and stir in the water to make a stiff, but pliable dough. Cover and leave in a warm place for 30 minutes.
Knead the dough on a lightly floured surface until smooth. Divide the dough into 8 equal-sized balls and, using flattened hands or a rolling pin, roll out to 10cm diameter rounds, about 5mm thick. Brush each with plenty of melted butter or oil. Fold them in half, then into quarters, then roll back into balls. Roll out again to 10cm rounds.
Heat a dry, heavy-based frying pan or flat griddle over a medium heat. Brush each roti with a little more butter or oil and add to the pan and cook for 3–4 minutes, turning frequently and brushing with melted butter or oil each time. Remove from the pan, allow to cool slightly, then place in the palm of your hand and quickly clap your hands together 4–6 times to slightly separate the leaves (if they are too warm, do the clapping in a tea towel). Wrap in foil to keep warm while you cook the rest.
Remove the lid of the saucepan and stir in the crab and the Scotch bonnet chilli. Simmer for a further 10–15 minutes, until the crab is thoroughly heated through. To finish, squeeze in the lime juice and add just enough sugar to balance the flavours. Taste for seasoning, remove the whole chilli and serve scattered with the chopped coriander, with the clap-hand roti on the side.
TOBAGO CURRIED CRAB WITH CLAP-HAND ROTI
BARBECUED LIME BREEZE PRAWNS
I was lucky enough to make this dish on the stunning beach of the Jamaica Inn – what an outdoor kitchen! These zesty, tasty prawns are perfect for a summer barbecue or put them under the grill for a quick weekday meal.
SERVES 4 AS A STARTER OR 2 AS A MAIN
4 limes: zest and juice of 2; 2 cut into wedges
2 tsp palm sugar
2 garlic cloves, finely chopped
120ml coconut milk
6 tbsp dark soy sauce
450g large king prawns, peeled, leaving the tails on
sea salt and freshly ground black pepper
Griddled Yams with Garlic, Chilli and Mint Dressing (see page 81), to serve (optional)
Preheat the barbecue or grill to medium heat.
If using wooden skewers, soak them in a bowl of water for 10 minutes.
Combine the lime zest and juice and palm sugar in a bowl and give it a quick stir to break down any little nuggets of sugar. Add the garlic, coconut milk and soy sauce, season with salt and pepper and stir to combine. Add the prawns, mix together and set aside to marinate for 10–15 minutes.
Thread 3–4 prawns onto each skewer with a lime wedge in between each one.
Barbecue or grill the skewers over a medium heat for 2–3 minutes, turning continuously.
Serve with my Griddled Yams with Garlic, Chilli and Mint Dressing (see page 81).
