Curry is something we as West Indians love to cook and can be found in all of our cupboards. As a child I grew up eating rotis and curry dishes at least once a week. I am sure if you check my DNA there is a curry link somewhere in my blood. It was years later as an adult that I learned that the British were the ones responsible for the seasoning I had grew to love all my life. This amazing spice derived from a need to provide an equivalent to kari podi from southern India. In this dish my goal was to highlight my home-made curry mixture while allowing the proteins and other ingredients to shine. I believe I created a perfect symphony. Enjoy.