West Indian Curry Hash

Name: West Indian Curry Hash
Yield: Serves 6
Cuisine: Trinidad & Tobago
Ingredients: 1 medium onion, cut into ¼-inch dice; ½ teaspoon ground cumin; 3 tablespoons curry powder, preferably West Indian style; ¼ cup vegetable oil; 2 teaspoons black mustard seeds; 2 tablespoons fresh lime juice; ⅔ cup coconut milk; 1 tablespoon kosher salt; 2 tablespoons minced mint leaves; 2 cups flaked leftover cooked fish such as salmon, cod, or red snapper or Basic Poached Fish; 2 cups flaked leftover cooked fish such as salmon, cod, or red snapper or Basic Poached Fish; 2 cups flaked leftover cooked fish such as salmon, cod, or red snapper or Basic Poached Fish; 2 cups flaked leftover cooked fish such as salmon, cod, or red snapper or Basic Poached Fish; 2 cups flaked leftover cooked fish such as salmon, cod, or red snapper or Basic Poached Fish; 4 medium cloves garlic, smashed, peeled, and minced; 2 ounces ginger, peeled and minced; 1 teaspoon anise seeds; 1 pound floury potatoes, cooked, peeled, cooled, and cut into ½-inch cubes; 2 medium stalks celery, peeled and cut into ¼-inch dice; 1 medium red bell pepper, cored, seeded, deribbed, and cut into ¼-inch dice; 1 medium jalapeño pepper, seeded and minced; 1 egg, lightly beaten

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

Without hesitation I stand ready to prepare a hash for brunch or dinner on any wintry day that cries out for it, whether or not the hash relies on last night’s meal. And the basic recipes aren’t sacrosanct; there’s plenty of room for variation. I find this West Indian curried hash appealing because it is a product of two cultures: an Irish dish with a bit of local color from, say, Trinidad.

Ingredients

Trinidad & Tobago
Dinner
Pescatarian
Gluten-free
Brunch
South America
Caribbean

Ingredients

Method