If it’s on thing I love about cooking food from my country is the vibrant flavors that is Trinbagonian cuisine! Today, I am excited to share a delicious recipe for Curried Corn & Smoked Bones—a dish that perfectly balances the natural sweetness of fresh corn with the savory depth of smoked pork. This comforting recipe is not only easy to prepare but also brings a delightful warmth and richness to your table. With aromatic spices, creamy coconut milk, and a hint of heat, it’s an ideal choice for a quick snack or delcicous lunch when paired together with rice or roti. Join me as I dive into this mouthwatering culinary adventure!
INGREDIENT DETAILS
- Corn (4-5 ears)
- Role: The main ingredient, providing sweetness and texture.
- Smoked Pork Bones (6-7 pieces, optional)
- Role: Adds a smoky flavor and depth to the dish.
- Olive or Vegetable Oil (4 tbsp)
- Role: Used for sautéing aromatics and forming the base of the curry.
- Onion (1 small, diced)
- Role: Adds sweetness and depth of flavor as a base for the curry.
- Pimento (2 small, chopped)
- Role: Adds color and a mild pepper flavor to the dish.
- Chadon Beni (1 small bundle, minced)
- Role: Provides a unique flavor, often described as a cross between cilantro and parsley.
- Garlic (3 cloves, crushed and chopped)
- Role: Adds a robust flavor and aroma.
- Coconut Milk (2 cups)
- Role: Adds creaminess and richness to the curry.
- Curry Powder (4 tbsp)
- Role: The primary spice blend that gives the dish its characteristic flavor.
- Water (1/4 cup + 1 1/2 cups)
- Role: Used to mix with the curry powder and to adjust the consistency of the dish.
- Roasted Geera Powder (2 tsp)
- Role: Adds a warm, earthy flavor to the curry.
- Anchar Massala (1 tsp)
- Role: A spice blend that adds a unique tangy flavor.
- Hot Pepper (1 piece, to taste)
- Role: Adds heat to the dish.
- Salt (to taste)
- Role: Enhances all the flavors in the dish.
INGREDIENTS & ALTERNATIVES
- Corn (4-5 ears)
- Alternative: None Suggested
- Smoked Pork Bones (6-7 pieces, optional)
- Alternative: Smoked turkey necks, Smoked Chicken Bones, or omit for a vegetarian version.
- Olive or Vegetable Oil (4 tbsp)
- Alternative: Coconut oil or canola oil.
- Onion (1 small, diced)
- Alternative: Shallots or leeks for a milder flavor.
- Pimento (2 small, chopped)
- Alternative: Bell pepper (any color) or diced jalapeño for a bit of heat.
- Chadon Beni (1 small bundle, minced)
- Alternative: Fresh cilantro or parsley.
- Garlic (3 cloves, crushed and chopped)
- Alternative: Garlic powder (1/2 teaspoon for each clove).
- Coconut Milk (2 cups)
- Alternative: Heavy cream, almond milk, or a blend of regular milk and a bit of coconut extract.
- Curry Powder (4 tbsp)
- Alternative: Garam masala or homemade curry blend (mix of turmeric, cumin, coriander, etc.).
- Water (1/4 cup + 1 1/2 cups)
- Alternative: Chicken or vegetable broth for added flavor.
- Roasted Geera Powder (2 tsp)
- Alternative: Ground cumin (use less, about 1 tsp, as it’s more potent).
- Anchar Massala (1 tsp)
- Alternative: A mix of your favorite spices (e.g., a pinch of turmeric, black pepper, and chili powder).
- Hot Pepper (1 piece, to taste)
- Alternative: Red pepper flakes or a milder pepper if you prefer less heat.
- Salt (to taste)
- Alternative: Sea salt, kosher salt, or soy sauce for a different flavor profile.
Feel free to mix and match based on your preferences and what you have available
CURRY CORN
Description
This incredibly flavorful dish combines sweet corn and smoky pork bones, infused with a rich blend of spices and creamy coconut milk. Start by sautéing aromatic ingredients like onion, garlic, and pimentos in oil, then mix in curry powder to create a fragrant base. The corn and optional smoked bones are added along with coconut milk, simmering until the flavors meld and the mixture thickens. Perfect as a hearty main or a side dish, this recipe is a delightful fusion of Caribbean flavors that highlights the sweetness of corn and the depth of smoked meat.
Ingredients
Instructions
-
To a saucepan on medium heat, add the oil and allow it to heat up slightly.
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Add the curry powder to 1/4 cup of water and mix, then pour this mixture into the oil and stir for 1 minute. Add the roasted geera powder and anchar massala, stirring well. If the curry begins to dry out, add a tablespoon of water as needed.
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Add half of the chopped garlic, pimento, onion, pepper, and chadon beni. Stir well for a few seconds until fragrant.
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Next, add the corn and smoked bones to the curry, along with the coconut milk and enough water to cover the corn. Gradually add salt, stir, and cover with a lid.
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Cook for 30-40 minutes on medium heat, or until about two-thirds of the liquid has reduced.
Note
- Adjusting Spice Levels: If you prefer a milder dish, you can reduce the amount of curry powder and omit or deseed the hot pepper. Conversely, for more heat, add more hot pepper or include additional spices like cayenne.
- Cooking Time: Keep an eye on the cooking time; if you prefer your corn to be tender but not mushy, you might start checking for doneness around the 25-minute mark.
- Thickening the Sauce: If the sauce is too thin after cooking, you can let it simmer uncovered for a few additional minutes to reduce and thicken.
- Flavor Development: Allowing the dish to sit for a few hours or overnight in the refrigerator can enhance the flavors even more, as the spices meld together.
Storage Information
- Refrigeration: Store any leftovers in an airtight container in the refrigerator. It should be consumed within 3-4 days.
- Freezing: This dish freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2-3 months. For best quality, try to remove as much air as possible.
- Reheating: When reheating, do so gently on the stovetop over low to medium heat, adding a splash of water or coconut milk if the dish has thickened too much. You can also microwave it, stirring occasionally for even heating.
- Serving: This dish pairs well with rice, roti, or bread, which can be stored separately.
