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for curry powder, thereby introducing a whole new taste to the islands. A rainbow of spices is fried or toasted to release the flavors, then combined with pork, chicken, goat, seafood, lamb, or vegetables.
    In the Caribbean, curries take on the national flavors of the islands on which they are encountered. Some cooks flavor curry with tamarind pulp, while others smooth the mixture with coconut milk. On the French islands white wine is often included, while on other islands rum might spike the dish.
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Curried Vegetable and Cashew Nut-Patties
    These spicy turnovers are inspired by Jamaican patties, plump pastries with a peppery beef filling.
    Â 
Curried Patty Pastry
2
cups flour
2
teaspoons curry powder
½
teaspoon salt
½
cup vegetable shortening
¼

to

½
cup ice water
Vegetable and Cashew Filling
2
eggplants, about 1 to 1¼ pounds each
1
tablespoon salt
2
garlic cloves, chopped
¼
teaspoon cayenne
2
teaspoons ground coriander
1
teaspoon ground cumin
1
teaspoon ground turmeric
1¾-inch piece gingerroot, sliced
1
small cauliflower, broken into flowerets
4
medium tomatoes, peeled and diced
2
potatoes, peeled and diced
1
jalapeño or other fresh hot pepper, minced
½
cup water
½
cup minced parsley
4
ounces raw cashew nuts, toasted in a 350° oven for 3 to 4 minutes
    To make the pastry, sift together the flour, curry powder, and salt, then cut in the shortening until the mixture resembles coarse sand. Sprinkle in enough ice water, tossing with a fork, to hold the dough together. Wrap the dough, and refrigerate it for several hours.
    To make the filling, peel and dice the eggplants. Sprinkle them with salt, and allow them to drain in a colander for about 30 minutes. In a large, heavy pan, heat the oil, and add the garlic and spices. Cook the mixture 1 to 2 minutes to bring out the flavors. Add the eggplant, cauliflower, tomatoes, potatoes, and hot pepper. Add the ½ cupwater, cover the pan, and cook the mixture over medium heat 20 minutes. Add the parsley and cashews, and let the mixture cool.
    Remove the dough from the refrigerator 15 minutes before you're ready to use it.
    Roll the dough out ¼ inch thick on a lightly floured board. Using a saucer as a guide, cut the dough into 4-inch circles. Sprinkle a little flour on each circle, stack the circles, and cover them with a damp cloth.
    Preheat the oven to 400°. Place one-twelfth of the filling on half of the first circle. Fold the other half over, and seal the edges by pressing down with a fork. Repeat with the remaining filling and pastry circles. Place the patties on baking sheets, and bake them for 30 minutes or until they are golden brown. Serve them hot.
    Â 
    Makes about 12 patties

Curried Lobster Patties
    Another take on the patty, this time using Caribbean lobster. You can substitute crab or firm fresh fish.
    Â 
Curried patty pastry (see [>] )
¼
cup vegetable oil
1
large tomato, chopped
1
onion, chopped
2
green onions, chopped
2
tablespoons curry powder
1
cup water
2
pounds uncooked shelled lobster, chopped (from 3 to 4 2-pound lobsters)
Salt and pepper to taste
2
tablespoons butter
    Prepare the pastry as directed for Curried Vegetable and Cashew-nut Patties.
    For the filling, heat the oil in a large, heavy skillet. Add the tomato, onions, and curry powder, and sauté for 5 minutes. Slowly pour in the water, and stir.
    When the liquid starts to bubble, add the lobster meat. Cover the pan, reduce the heat, and simmer the mixture gently for 15 minutes.
    Add salt and pepper. Stir in the butter, and immediately remove the skillet from the heat. Let the mixture cool.
    Roll out the pastry, and fill and bake the patties as described for Curried Vegetable and Cashew-nut Patties. Serve the patties hot.
    Â 
    Makes about 12 patties
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    Caribbean Lobster
    The movie Annie Hall made the great lobster chase a comic standard. Occasionally we've played out our own version of that memorable pursuit when we've tried to remove a gang of