myTobago – your questions, review and comment about Tobago

I have experienced many curry dishes including Indian and Jamaican but until viewing some local Tobago and Trinidadian cuisine I notice a lot of them use "green curry" and it is a green curry sauce as opposed to the traditional yellow.

What is different about it? What makes it green?

Richardus,

we don't use green curry for T&T curry dishes. The real green curry, how i know it, it mostly used in Thai cuisine, and
it is the hottest possible curry you can imagine.
The variety of curry seasoning in T&T is limited to a few yellow curry powder brands.
You may get red and green curry paste in the supermarket.

ok thanks, I saw this on one of the food shows when they were featuring Tobago local cuisine. Mind you he was hunting and cooking Iguana to use his green curry on! I expect curried goat or chicken would come as yellow curry which is not hot.

Richardus,

curried chicken, beef, goat and duck, wrapped in dhalpouri roti or served with paratha roti, channa, pumpkin and mango chutney on the side, are typical trinidadian indian dishes. They are usually not very spicy, unless ordered with "extra pepper".

Because of the fact that in Tobago the vast majority of the population is of african descent, indian cuisine is not
wide spread and not available everywhere in good quality. I personally support and follow the recommendation
"If you want to eat good indian food in Tobago, go to Trinidad"
or cook the curry myself.

The curry may have looked green because of the lighting or something else but in T&T it's strictly yellow curry.

I m leaving today for Tobago ,my first time on the island even though I'm from trinidad .This site played a big part in helping plan my vacation. Staying in black rock for 5 days . Thanks to all the posters and the owners of the site.

Have a great holiday, Alex, and thanks for the kind words.

You are most welcome Sir and the pleasure is all mine. I'm sure every one will agree that you provide a valuable resource.

I have a recipe for a Green chicken curry which Madhur Jaffrey asserts is from Trinidad. The "green" comes from a marinade which contains chopped onion, garlic, spring onions, lots of parsley AND coriander leaf, fresh thyme and green chillies - and very nice it is too.

This receipe has apparently been modified (in North America) from a Trini receipe.
You may refer to

http://www.simplytrinicooking.com/2008/ ... t-one.html

to see what belongs in a Trini "green seasoning".

The coriander leaf (cilantro) is not common in Trinidad. Chili Peppers also do not belong to standard Trini cuisine.

I wouldn't doubt though, that your curry tastes good anyway

Thanks for that link Andy, there's a few recipes in there that i'll have to try when I get back - or I may try some while in Castara in March