This recipe, curried with colombo paste, illustrates the Bengal influence in Martinique, particulary the northern part of the island. Why the Bengalis named their curry after Colombo, so far from Calcutta, is not known. This dish is interesting because it contains some ingredients not usually found in curries, such as wine, beans, and cabbage. (The cabbage is a substitute for the green tops of malanga, a tropical tuber.) Cooks can take their choice of cooking this curry with wine or coconut milk. This rather spicy dish is traditionally served with fried plantains. You can find more great curry dishes from us here.
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