Curry Agouti

Curry Agouti

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Meats
Cuisine: East Indian
Servings: 4
Author: Felix (Simply Trini Cooking)


  • 3/4 tsp. geera powder
  • 1 1/2 lbs. agouti meat
  • 2 tbsp. curry
  • 1/2 tsp. clove powder
  • 3/4 tsp. geera powder
  • 1/4 tsp. salt and 1/4 tsp. grated ginger
  • 1 bay leaf
  • 2 pimento peppers
  • 3 blades fever grass lemon grass
  • 2 bundles chive
  • 7 cloves garlic
  • 1 lemon
  • A piece of portugal skin
  • 1 small onion
  • 15 leaves chadon beni
  • 1 tbsp. curry powder
  • 1/4 tsp. geera powder
  • 1 clove garlic chopped finely
  • 1 cup chopped green Paw Paw papaya
  • 1/2 cup coconut milk
  • Water
  • oil


  • Wash the agouti meat with the lemon and drain the excess water. Add the curry. Blend the other ingredients: salt, portugal skin, onion, garlic, bay leaf, thyme, chive, chadon beni, pimento pepper. Add the green seasoning, clove powder and grated ginger. Mix it up and marinate for at least an hour.
  • Saute the garlic and add the geera and curry powder. Add the agouti meat. Let the meat simmer in its own juices for about 3 minutes. Stir occasionally. Add some water: about 1/2 cup. Add the coconut milk.
  • Cover the pot and allow to simmer. After about 10 minutes or so, check the water level and adjust to suit. Add a cup of chopped green paw paw, it helps to tenderize the meat.
  • Continue cooking until tender. Adjust salt and pepper to taste. Serve with roti or bake etc.


Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved

Scroll to Top