Part 4/9:
The curry is cooked in a large pot on high heat with oil, garlic, chili, and scallions sautéed for a few minutes. Spices such as Jamaican curry powder, ground ginger, dried thyme, bay leaf, salt, and black pepper are added to develop layers of flavor. Tomato puree is incorporated and cooked briefly to deepen the aromatic profile.
Next, the vegetables are added—though asparagus goes in last for quick cooking—and sautéed for a few minutes. Coconut milk and water are poured in, and Gaz suggests increasing the heat to thicken the sauce. The dish is finished with a sprinkle of “fire”—a term for chili flakes or seasoning—to add a crunchy texture and taste reminiscent of the sea.