English “curry” is from Tamil (indian) “khari” which basically means sauce.
I present to you “sauce sauce”
It’s like a spicy ketchup, almost as common as mayo and ketchup and mustard in NL. People be like “pass me the curry sauce”.
We also have kerrie (pronounced carry), which is a mix of spices to create a yellow Dutchified curry. Very common, many people think it’s just another spice not knowing its origin. During my recent visits to tokos I found “Hindoestaanse Kerrie”, as in Indo-Surinamese kerrie, and me and the wife got very excited when we smelled it cause it smells “exactly” like the roti chicken we get at the roti shop. We tried to recreate it a few times, using various chicken masala “roti” mixes. Roti is from origin Indian, but in NL it’s surely the most popular Surinamese dish. It’s my wife’s favorite dish and you know what they say, happy wife...
Specifically, it’s a mix of
- Cumin seed
- Cucurma/turmeric
- koriander
- black cumin
- mustard seed
- black pepper
- Fenugreek
Only difference with last time (older post) is I used some maggi boulion to prevent the spices from burning early on. I swear Surinamese love maggi cubes. Pan-fry some ginger and onions in oil, add chicken, remove chicken a few minutes later, add two tbsp curry powder, fry a little, add water (or maggi bouillion), stir a little, add chicken back.
Simmered for a long time with lid on, adding water and stirring now and then. Added boiled potatoes and green beans et voila: Surinamese chicken roti without the roti, which is the bread that is supposed to go with it. It’s also missing boiled eggs fried a little at the start but meh.
Roti from supermarket / grocery store sucks, and shop is closed. Could eat as is but I’m going to make pie… cause, why not
Comfort food would be an understatement.
.. S+P garlic powder and a super light touch of cinnamon. I (we) are happy with the end results.
