salt fish

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Coconut Chicken Curry Recipe by Tasty

chicken,

¼ medium white onion, diced

scallion,

garlic,

fresh cilantro, chopped

curry powder

thyme

fresh parsley, chopped

salt

pepper

½ medium white onion, diced

13.5 oz coconut milk, 1 can

pepper,

chicken broth

cilantro,

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In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper.  Mix and let marinate for at least 1 hour in the refrigerator.

Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.

Add the curry powder and stir well, cooking for 3-4 minutes more.

Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.

Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.

Add the chicken broth to the pot and stir.

Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.

https://vid.tasty.co/output/81799/landscape_480/1519864109

Get ready to transport your taste buds to the Caribbean with this mouthwatering Trinidadian Roti recipe! This flaky, tender flatbread pairs perfectly with your favorite curry dishes for a meal that's bursting with flavor.

Trinidadian Roti Recipe by Tasty

flour

baking soda

water

butter

oil,

In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.

Slowly add the water until the mixture forms a dough.

Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.

Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.

Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.

Press the peak and flatten the center of the cone. Let rest for another 30 minutes.

On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.

Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.

Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.

Break up the cooked roti with your hands or serve whole.

Crispy on the outside and soft on the inside. Take a trip to the islands with this tastebud sensation from the Caribbean.Makes 12-15 fritters

Saltfish Fritters

(9.5 grams) baking powder

(120 grams) all-purpose flour

(2 grams) granulated garlic

½ teaspoon (1 grams) smoked paprika

½ teaspoon (2 grams) sugar

½ medium onion, (finely diced)

(1 grams) scotch bonnet

(8 grams) parsley, (minced)

(1 grams) fresh thyme, (minced)

(19 grams) bell pepper, (minced)

(80-120 milliliters) milk (or water)

vegetable oil (for frying (about 3 cups))

Soak the saltfish in water overnight or for a few days (changing the water several times). Drain and shred fish using a food processor to achieve a really fine shred, or finely shred it by hand.

Combine the dry ingredients: flour, baking powder, smoked paprika, granulated garlic, and sugar. Stir for about a minute, then add onions, shredded saltfish, thyme, red bell pepper, scotch bonnet, parsley, and egg.

Whisk until ingredients are well combined. Then, gradually add milk, starting from about ⅓ cup, until reaching the desired thickness.

Adjust seasonings, frying up a small piece to do a taste test if necessary.

Heat the oil to 350℉ (180℃) in a skillet or saucepan. You could also use the oil test by dropping a 1-inch square of bread into it. If it takes 60 seconds to brown, the oil is around 50℉ (180℃).

Carefully lower spoonfuls of the batter into the hot oil and fry for 3-4- minutes or until the fritters are crisp and golden brown. You may need to do this in batches.

Remove the cooked fritters from the pan with a slotted spoon and set aside on a paper-towel-lined plate to remove excess oil.

Great recipe, turned out great added only the egg white and used spring onions instead of onion. Everyone loved them.

I prepared these in a rush but I did not measure the ingredients correctly. They were a bit tough and chewy for me but my friends seemed to love them. With that said, I am going to give them a try again and take my time. I am rating it 5 stars because being familiar with saltfish fritters and saltfish balls, I know it is a good recipe. Thank You!

This was a hit with my family on game night. It reminded me of “Archie” which was made by my Jamaican Chinese neighbor.  I made one changed used finely minced spring onion instead of onion.  Keeper.

Top 3 salt fish recipes from across the web

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Top Tags

Coconut Chicken Curry Recipe by Tas...

Trinidadian Roti Recipe by Tasty

Saltfish Fritters

Top 3 salt fish recipes from across the web

The most viewed salt fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Chicken Curry Recipe by Tas...

Trinidadian Roti Recipe by Tasty

Saltfish Fritters

The most viewed salt fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine