Curry Agouti
Prep time
Cook time
Total time
Recipe type: Meats
Cuisine: East Indian
Serves: 4
  • ¾ tsp. geera powder
  • 1½ lbs. agouti meat
  • 2 tbsp. curry
  • ½ tsp. clove powder
  • ¾ tsp. geera powder
  • ¼ tsp. salt, and ¼ 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
  • ¼ tsp. geera powder
  • 1 clove garlic, chopped finely
  • 1 cup chopped green Paw Paw (papaya)
  • ½ cup coconut milk
  • Water
  • oil
  1. 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.
  2. 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 ½ cup. Add the coconut milk.
  3. 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.
  4. Continue cooking until tender. Adjust salt and pepper to taste. Serve with roti or bake etc.
Recipe by Simply Trini Cooking at