International Cuisine, Ital, Jamaica



  • 500gm Potatoes , 1/2 cm diced
  • 120ml Rice bran oil
  • 1/4 tsp Black Mustard Seeds
  • 100 gm Brown Onion, finely chopped
  • 110 gm frozen Peas, thawed and drained well
  • 2 tsp Ginger finely grated
  • 1 Garlic cloves, finely chopped
  • 2 Red Scotch Bonnet Chillies, finely chopped
  • 2 tbls Coriander Root, finely chopped
  • 2/3 tsp gnd Tumeric
  • 1/2 tsp Amchur
  • 150 ml Water
  • 1/2 tsp Garam Masala
  • 1½ tbls Lemon juice
  • 3 tbls Coriander leaves chopped coursely
  • 260 gm Plain flour
  • 60ml chilled water



  1. Heat 2 tbls Rice Bran oil in a large pan over medium-heat. Add the mustard seeds and shake until they start popping, add the Onion,Ginger, Garlic, Chilli Coriander Root and Potatoes stirring, for 6 minutes. Add the SHASHEMANE RASTA ITAL CURRY POWDER , Tumeric and Amchur stir. Add the Water to prevent spices sticvking to the pan . Simmer 15 mins until Potatoes are still firm but 1/2 cooked, add Peas, simmer 4 mins, and 2 tablespoons water. Reduce the heat to medium-low, cover and cook, stirring occasionally, for 3 mins.
  2. Reduce the heat to low, add Garam masala, Coriander leaves and the lemon juice. Cook for 3-4 minutes, stirring occasionally. Transfer to a bowl.
  3. Sift 225gm of the flour into a bowl. Add the remaining Oil and mix to combine. Gradually mix in the chilled Water with a flat-bladed knife, using a cutting action, until a dough forms. Turn out and knead on a clean work surface for 5 mins, adding the remaining flour, 1 tbls at a time. Shape into a ball and place in an oiled bowl, turning to coat in the oil. Cover with Cling wrap and set aside for 30 mins.
  4. Knead the pastry briefly, then divide into 8 equal portions. Roll each into a ball, place on a lightly greased baking tray and cover with Cling wrap. Working with one ball at a time, roll out to a 16cm diameter circle, then cut in half. Pick up a semi-circle and dampen the straight side with a little water. Shape it into a cone, pinching the edges to seal. Spoon in 2 tablespoons of filling, then dampen the edges and pinch to seal, pleating slightly. Place on a lined tray. Repeat with remaining dough and filling.
  5. Bake in a preheated oven at 180C.for 15 minutes, until golden and crisp.
  6. Serve with a salad garnish and a dollop of SHASHEMANE BLAZE FYAH HOT TROPICAL KASUNDI.