1/2 lb saltfish
Scotch bonnet pepper
Oil for sautéing (Curry optional at this stage)
Indian curry powder
Ground cumin seeds (geera)
Coconut milk (powdered or fresh)
Oil to sweat seasonings
2 cups flour (baking or counter)
2 tsp baking powder
1 tsp salt
Water to mix
1. Soak or boil saltfish to remove excess salt.
2. Skin, bone and shred fish. Sauté seasonings in oil with or without curry and cumin seeds. Put aside.
3. Mix flour baking powder and salt and add water to make a soft dumpling.
4. Divide into balls 12 to 16 depending on size you want to make. Roll into a circle.
5. Place 1 or 2 tablespoons of salt fish mixture on dough and fold over to close sealing with water.
6. Place in lightly salted boiling water. When dumplings float they are cooked. Remove from water and put aside.
7. Heat oil in a Dutch pot and sauté scallion, garlic, onion, thyme, and scotch bonnet.
8. Add curry and cumin seeds to pot to cook and add 2 cups rich coconut milk.
9. Season with salt and/or Maggie cubes or flavour d’ pot chicken to taste.
10. When boiling leave uncovered… add salt fish dumplings and cook till sauce thickens.
Serve as a cocktail, a main course or as a side dish.
– From Débè-Ann Chen