Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
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Vibrant, ochre Jamaican curry differs from its Indian counterpart, thanks to a healthy dose of allspice; it's a bit soupier, too. Like South Asian takes, however, Jamaicans incorporate coconut milk, resulting in a silky, soupy and singular dish that pairs well with Jamaican beans ("peas") and rice. Season some sliced plantains with salt and pepper; place them in a pan with melted butter and a bit of brown sugar, and allow them to caramelize for another perfect companion.
If you want to kick up the heat, add another Scotch Bonnet pepper or, perhaps, a bit of cayenne.
Because results vary considerably depending on the curry mix you use, you may need to tweak the flavors slightly. Or feel free to make your own (see note below). Add a bit more vinegar and Worcestershire sauce if you find it lacking in depth.
Note: Note: If you want to make your curry spice mix from scratch, do so by combining 2 tablespoons each of cumin seeds, whole mustard seeds and anise, along with 3 tablespoons of coriander seeds and 1 tablespoon each of whole allspice and fenugreek. Toast the mixture in a dry pan over medium heat until fragrant, and add a hefty 5 tablespoons of turmeric. Then, grind in a spice grinder, transfer to a tightly sealed container and store in a cool, dark place until you're ready to use it.