- Chef Jeremy Lovell
Trini Curry Bodi Recipe by Chef Jeremy Lovell
Yield - serves 6 persons
Cook time – Approx. 30mins
Prep time – 30mins
Pimento – 3tbsp (finely chopped)
Garlic peeled – 3tbsp (finely chopped)
Thyme fresh- 2tbsp (finely chopped)
White Onion – 1small (finely chopped)
Chive – 3 tbsp (finely chopped)
Chadon beni – 3tbsp (finely chopped)
Celery – 2tbsp (finely chopped)
Curry powder – 4tbsp (soaked in equal parts water
Clove powder – 1tsp
Bay leaf – 1 leaf
Whole hot pepper – 1 hot pepper
Bodi beans – 4 cup (cut into 1 inch pieces)
Vegetable oil – 3tbsp
Salt and pepper to taste
Cooking of Bodi.
Using a heavy iron pot or skillet place on stove and turn on heat.
When heavy iron pot or skillet is hot, add oil.
Then stir in soaked curry powder, onion and garlic.
Stir and allow to cook for 5mins then add bodi beans.
Add all other ingredients, salt and pepper to taste and stir.
Add half cup of water stir thoroughly and cover.
Allow beans to cook for 15mins then remove from heat and serve.