One thing I love is fusion food that goes way very well together, particularly from Asia and the Caribbean. Scotch Bonnet Pepper Curry was created using some of my favourite ingredients. There are endless spices and dishes to combine like Jerk Chicken Chow Mein or Curried Duck Roti, which I’m hoping to create an easy recipe one day. The other day, I had bought thin sliced beef from H-Mart and Scotch Bonnet peppers and wanted to make a different curry with familiar flavours from both continents. I hope you enjoy as it’s a wholesome and filling dish perfect for Winter.
Ingredients (Serves 2-3)
- 1 Onion
- 1 Carrot
- 1 tablespoon of Scotch Bonnet Pepper Sauce (or 1 Scotch Bonnet Chilli Pepper)
- 1 tablespoon of White Pepper
- 1 pack of thin slices of beef
- 1 tablespoon of Thyme
- 2 Garlic
- 2 Potatoes
- 2 or 3 Curry Blocks (Java or Golden Curry preferable)
- Cut up and then fry up the onion and garlic in 5 minutes.
- While these are cooking, cut up the potatoes and carrots and add them in with water up slightly above the current ingredients.
- Boil the rice in a separate pot or rice cooker which should take 15-20 minutes.
- When the potatoes and carrots are soft enough, add the curry blocks. You might want to add a little more water to the pot if the water level is too low.
- Add seasoning and stir for 5 minutes.
- The beef is really quick, so add them and the scotch bonnet pepper in then put the lid on to simmer.
- Check for 10 minutes until the beef is cooked and the pepper’s taste is mixing into the curry.
- Check the rice and switch off once done. Serve with the curry and enjoy!