Kurhi is one of those dishes you’ll normally get at Hindu weddings, prayer gatherings and at Divali time in Trinidad and Tobago. An Indian influenced dish, it’s a lovely rich curry gravy with a modified type of deep fried dough balls, very similar to pholourie. A tasty vegetarian dish with a lot of bold flavours and quite filling, which is typically served with rice or roti.

You’ll Need…

1 cup ground split peas (yellow) powder
2 cloves garlic grated
1/2 teaspoon ground roasted geera (cumin)
1/4 teaspoon salt
1/4 – 1/2 cup water
3/4 teaspoon baking powder
1/4 teaspoon peppersauce
1/4 teaspoon Caribbean Green Seasoning

* about 2 cups veg oil for frying

1 tablespoon veg oil
1 cup ground split peas
2 cups water
3 cloves garlic grated
1 teaspoon curry powder
1/4 teaspoon geera (roasted cumin powder)
1/4 onion
1/2 teaspoon salt
1/2 teaspoon sorfran (tumeric)
1/4 cup of water for cooking the curry

* IMPORTANT – we ended up using an addition 3 cups of water as the sauce cooked. It will thicken up so you may need between 3 and 5 cups of water depending on the consistecny you want the finished kurhi to have.

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