When Dylan and I started talking about what to make for our Bahamian dinner, he vetoed any and all conch recipes...not that we would be able to get our hands on conch anyway. He agreed to cook crayfish. To Bahamians, "crayfish" refers to Maine's tropical cousin, the rock lobster; we used langostino, a squat lobster. Close enough. So, the next question was: soup or curry. Dylan picked curry.Interestingly enough, the Bahamian curry uses stock or boullion as its base. No coconut milk, no other spices. It seemed fairly plain. Dylan wanted to add in some vegetables. He added carrots and celery and I spiced it up and served it over Bahamian Cauliflower Custard.
minced ginger
sliced carrots
sliced celerylangostino tails
ground curry powder
ground cumin
chicken boullion
tomato wedges
Cook the garlic and ginger in a large flat-bottomed pan in a splash of olive oil till they are completely softened. Add in the carrots and celery and cook, again, till softened. Season with curry powder and cumin. Pour in chicken broth and bring to a boil. Add in the langostino tails reduce to a simmer and cook till opaque. Add in tomato wedges and took for addtional few minutes. Season with salt and pepper. Serve hot.
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