Yield: 4 - 6 Servings
Bodi - 1 lb (2” pieces)
Curry Powder - 1 tbsp
Water - 1/4 cup
Oil - 1/8 cup
Caripulee Leaves - 2
Geera/Cumin Seeds - 1/4 tsp
Diced Onion - 1/4 cup
Garlic - 1 tbsp (finely chopped)
Scotch Bonnet Pepper - to taste (finely chopped)
Salt - to taste
Black Pepper - to taste
Wash and remove ends from the Bodi.
Slice into 2” pieces.
Mix curry powder and water into a paste.
Heat pot over medium to high heat.
Once heated, add caripulee leaves and cumin seeds.
Allow to fry until they begin to burn.
Add onion, garlic and hot pepper.
Allow to cook until translucent and slightly burnt.
Stir in curry paste.
Allow to cook until mixture dries down completely.
Add Bodi and mix, coating the Bodi with the curry mixture.
Reduce heat to low to medium, cover and allow to cook until Bodi is tender (about 15 minutes).
Season with salt and black pepper.