Curry: Caribbean vs Indian

Caribbean curry and Indian curry are not the same.

Same roots. Different soul. Indian workers brought curry to the Caribbean in the 1800s — the spices, the technique, the whole tradition. But Caribbean cooks didn't just copy it. They swapped ingredients based on what grew on the islands.

Scotch bonnet instead of red chili. Thyme instead of curry leaves. Allspice where there was no fenugreek. The result? Caribbean curry is thicker, heartier, and spicier. It's a stew, not a broth. The scotch bonnet doesn't just add heat — it adds fruitiness and depth that red chili can't match.