“Indian Arrival Day”, celebrated on 30th May, commemorates the arrival of the first indentured laborers from East India to Trinidad in May 1845. The ship Fatel Razack brought not only a new labor force to help in the economic development of Trinidad, but also introduced a new culture and exotic cuisine that included unique ways of using grains and beans like channa curry.
While this momentous event has been celebrated among the East Indian community in Trinidad and Tobago for many years, it was not until 1995 that it became an official public holiday. On 30th May each year, “Indian Arrival Day” commemorates this momentous event by staging a re-enactment of the arrival of the Fatel Razack at beaches throughout the islands. There is also steel drums and dance, while outstanding members of the community are honored for their contributions to society.
Without question, Channa Curry was an important contribution and worthy of celebration.
Chana Curry- Trinidadian Chickpea Curry
Equipment
- 2 quart saucepan
Ingredients
- 1 tbsp Olive oil
- 1 tbsp Onion, grated or finely minced
- 1½ tbsp Curry powder
- 3 clove Garlic, smashed
- 1 cup Cilantro, finely chopped
- 31 oz Canned chickpeas, drained
- ½ cup Liquid reserved from drained chickpeas
- 2½ cup Water
- Kosher salt and fresh ground pepper
Instructions
- Heat oil in saucepan over medium-high heat. Add onion, curry powder, garlic, and cilantro. Stir until fragrant, about 2 minutes.
- Add water, reserved chickpea liquid, drained chickpeas, salt and pepper. Bring to a boil and then reduce heat to medium-low. Simmer for about 40 minutes until broth has thickened.
