Jamaican Curry Fritters

Satisfy your  Jamaican fritters cravings with a curry fritters instead of your traditional Jamaican saltfish fritters or corn fritters.

Ingredients

1/2 lb saltfish (salted codfish)

1/2 lb flour

4 tbsp Jamaican curry powder

2 onions

2 tomatoes (plummy)

2 cloves garlic

1/2 hot pepper (scotch bonnet is best)

2 stalks escallion

2 tbsp oil

1 large whisked egg (or 2 tsp baking powder if you're opposed to egg)

Black pepper (sprinkle to taste)

oil for frying

Steps:

1. Soak saltfish, preferably overnight. Drain, rinse under cold water, flake the fish making sure to remove fish bones.

2. Chop finely, tomatoes, onion, garlic, escallion and pepper.

3. Sauté in 2tbsp oil. Drain off oil and cool.

4. Add seasoning to raw codfish. Set aside.

5. Add egg or baking powder to flour. 

6. Add codfish to flour.

7. Add enough water to make a medium batter.

8. Fry by tbsp. in about 1/2 inch of oil or deep fat until golden brown.

9. Drain on absorbent paper towel.

10. Serve hot.

Serves 24

Jamaican Pepperpot Soup

 

Ingredients

6 Stalks of Callaloo or A bunch of Spinach leaves

12 Okras or 2 cups Green Peas

1/2 pound yellow yam

1/2 lb coco

4 quarts water or chicken broth

1/2 pound beef

Salt

2 Beef Bouillon cubes

1 Scotch Bonnet Pepper

2 Stalks Escallion

1 Clove Garlic

1/4 cup coconut milk (optional)

Thyme

Flour and Salt for Dumplings (optional)

2 Large Irish Potato 

Method

1. Wash and chop beef into small pieces

2. Fill a large pot halfway and place beef in the water to boil with some salt

3. Wash and chop spinach/callaloo and add to pot when meet is half way done cooking

4. Peel Irish potatoes, yam, coco and chop into small pieces

5. Add chopped okras, yam, coco and Irish potatoes to the pot

6. Make and add small flour dumplings (aka spinners) to the pot

7. Cook for 45 mins - 1 hr our until soup is thick

8. In the last 15 - 20 minutes of cook time add beef bouillon cubes, escallion, scotch bonnet pepper, thyme and coconut milk.

Serves 6 - 8