August 30, 2018September 9, 2018 3min readBy Megha Patel
A Perfect Weekend Brunch: Red Curry Shakshuka. This recipe that I’m about to share with you is purposeful for 2 reasons: 1) You are basically getting to eat red curry AND shakshuka. 2) It’s a very impressive brunch item, and you can make it so easily by switching it up and adding a twist to a basic dish! Shakshuka in general is one of my favorites as I am not big on breakfast foods and I don’t really categorize this as one. The best part of this recipe is that you probably already have most of these ingredients in your pantry!
It’s probably not obvious but this recipe was created randomly after heavily craving shakshuka when I went to dinner one night. They accidentally left the brunch menu at my table so I thought they were still serving it for dinner. I didn’t get what I wanted so I thought about making it over the weekend. The weekend came around and I was also craving Thai food. I figured that red curry flavors would be really easy to incorporate with shakshuka, since it’s basically all veggies and tomatoes! This was actually my first time making shakshuka so I didn’t really know how it would turn out, but my family and I really enjoyed it, and I think you will too!!
I like this recipe a lot in particular because you can customize the vegetables. I only used bell peppers and onions in my mine, but you can use any vegetable that you have laying around the house. They also don’t need to be cut to perfection because no one really sees them after they are drowned in crushed tomatoes so… Who cares?
My version of this dish only uses four eggs because I like the extra sauce part to dip bread in. But you can customize it by adding more eggs if you have more people eating or like it less saucy.
I really hope you guys try out my Red Curry Shakshuka over the weekend, or if you are fortunate enough to make it on the weekdays! It’s so easy and you can bring leftovers to work on the following Monday like I did! Be sure to tag me in any posts on Instagram! I would love to see/hear about how yours turned out!
Ingredients
1tbspoil
1tbspgingergrated
1medium whiteonion(s)diced
1green bellpepper(s)diced
7clovesgarlicminced
1/2cupcoconut milk
1.5cupcrushed tomatoes
4largeegg(s)
Spices
2tsppaprika
2tspcayenne pepper
1tspcumin powder
1tspcurry powder
4ozred curry paste
Other
2greenonion(s)chopped
8slicesbread (toasted)
Directions
Heat oil in a large pan on medium heat. Add in the ginger, onion, bell pepper, and garlic. Sauté until they soften up a little and are fragrant.
Add in all of the spices, red curry paste, and salt/black pepper. Mix well until all vegetables are coated. Add in the crushed tomatoes and coconut milk. Let this cook on medium-low heat for about 15–20 minutes, or until the sauce gets thick.
Crack your eggs directly into the sauce. Sprinkle with salt and black pepper to taste. (I like sea salt in this dish.)
Cover the pan with a lid and let the eggs cook in the sauce for about 10 minutes, or until they are white and solidified.
Garnish with green onions and serve while hot. Eat with some toasted bread & enjoy!
Recipe Notes
*Store in the fridge and eat within 24 hours if you have leftovers.
January 3, 2023January 10, 2023 3min readBy Subrina Singh
Curried Chicken with Roti Parata or Roti, popular Middle Eastern/Indian cuisine
It is officially that time of year—the holiday season. There’s nothing like Christmas and New Year’s in the West Indies. Between the pepperpot in Guyana and the palm trees decorated in lights in Trinidad, the home food, warm weather and laid-back ambiance makes us wish we could escape the cold and head back to the Caribbean. Most of us, however, cannot “take holiday” and find ourselves hungry for fresh dhal puri and doubles. But, thanks to these Indo-Caribbean food bloggers, we can bring the motherland to our kitchens.
From Diwali mithai specialties to curry chicken, Matthew is creating a name for himself as a young Guyanese food blogger. He makes a great effort to incorporate Hindu holidays and traditions on his Instagram account, in conjunction with the customary foods and sweets associated with these religious events. However, his expertise does not end there, with new and alternative recipes for classic dishes such as curry chicken and bhara, Matthew takes center stage sharing both traditional Guyanese dishes as well as specific religious dishes made for festivals. His most popular YouTube video, with 1.4 million views, features his grandmother and focuses on the best tips to make the softest Guyanese paratha roti. In addition, his YouTube account is home to many videos offering guidance to Indo Caribbean cooking. Find recipes at @mattews.guyanese.cooking
Natasha Laggan of Trini Cooking with Natasha is wildly popular throughout the Caribbean and the U.S. With humble beginnings, Natasha credits her love of food to her family’s business. She speaks of the nostalgia home food provides her as she reminisces memories of her grandmother’s cooking and helping her mother make sandwiches early in the morning. Featured by Forbes, Natasha grew her Facebook following quickly throughout the pandemic by posting old YouTube videos. Today, she has more than 1 million followers on Facebook and over 200K followers on YouTube. She uses her passion for cooking and Trinidadian culture to bring easy-to-follow recipes to viewers. Her following has now reached the West Indian diaspora globally as she has also become a brand ambassador to two well-known food companies. Follow the food expert @trinicookingwithnatasha.
With over 100K followers on YouTube, Ria is quite the expert when it comes to making roti. Her dhal puri, sada roti and paratha roti tutorials have over 1M views! However, her expertise does not stop there. Of the 180 YouTube tutorials, her recipes vary from curry to other Trinidadian favorites like macaroni pie and pigtail soup. Just scrolling through her YouTube page makes your mouth water. From doubles to classic Trinidad bakes like pound cake and sweet bread, she provides precision and anecdotal commentary while guiding you through the familiarity of home food. Check out Ria’s page at @cookingwithria.
Known as Chef Devan, Devan Rajkumar embraces his Guyanese Canadian heritage by creating recipes combining flavors of both the East and West Indies. His love of food has allowed him to expand his role to judge in a popular Canadian cooking show: Food Network Canada’s Fire Masters. His cooking often blends the flavors of multiple cultures but also creates the classic recipes of his motherland. With a multitude of interests, Chef Dev uses his social media platform to connect with followers by sharing various aspects of his life that go beyond cooking. His most recent YouTube video provides a trailer for an upcoming video “Tastes Guyana” which shows him exploring Guyana from the inside, specifically deep parts of the inner country. To learn more about Chef Devan follow @chefdevan.
Reshmi is the chef behind the growing blog, Taste of Trinbago. A Trinidadian native who now resides in Texas, she uses her love of food and Trinidadian culture to share hacks, tips and easy recipes with West Indians throughout the globe. She finds a way to simplify traditional West Indian meals, that we once watched our elders make with curiosity. From holiday specialties like black cake to Diwali delicacies, Reshmi has brought vegetarian and non-veg recipes to followers in an extremely accessible way. She even posts recipe cards on her IG highlights for followers who may need written instructions. Her IG profile is a mix of various West Indian foods while also sharing bits of her life and even her secrets to baby food. Follow her @tasteoftrinbago.
These are just five Indo Caribbean food bloggers sharing their secrets to easy cooking. The once very daunting recipes and food instructions our parents gave have been simplified by most of these bloggers through video, voice over and modernized recipes. We no longer have to estimate a “dash, pinch or tuk” of any masala. We are just days away from Christmas and this is the perfect time to find the best-suited recipe to make that paratha for Santa.
A Perfect Weekend Brunch: Red Curry Shakshuka. This recipe that I’m about to share with you is purposeful for 2 reasons: 1) You are basically getting to eat red curry AND shakshuka. 2) It’s a very impressive brunch item, and you can make it so easily by switching it up and adding a twist to a basic dish! Shakshuka in general is one of my favorites as I am not big on breakfast foods and I don’t really categorize this as one. The best part of this recipe is that you probably already have most of these ingredients in your pantry!
I like this recipe a lot in particular because you can customize the vegetables. I only used bell peppers and onions in my mine, but you can use any vegetable that you have laying around the house. They also don’t need to be cut to perfection because no one really sees them after they are drowned in crushed tomatoes so… Who cares?
My version of this dish only uses four eggs because I like the extra sauce part to dip bread in. But you can customize it by adding more eggs if you have more people eating or like it less saucy.
Directions
