By Flavor & The Menu
May 6, 2021
Amarys and Jordan Herndon
There’s Louisiana and there’s the South—and then there’s “South of That,” according to Palm&Pine, known for its mash-ups of culinary signatures from across the region, plus the Caribbean, Mexico and South America. The Goat Curry draws inspiration from Indian and Caribbean curries on its way to a unique Jamaican-Mexican hybrid. This creation of husband-and-wife culinary team Jordan and Amarys Herndon is a popular choice on the rotating menu.
“The Goat Curry is unique—it’s loud, spicy and flavorful, with lots of different textures,” says Jordan Herndon. The preparation is a multi-day process. It’s brined and then braised in ginger beer and lager. Cumin, coriander, aromatic vegetables, herbs and potatoes are added to create a base that is cooked down into a curry and combined with a curry paste made in a molcajete. But instead of pairing the curry with rice or roti, it’s combined with fideos, toasted in a pan with aromatics, for Mexican flair, along with cilantro and green onions. The dish is then topped with mango yogurt, a squeeze of lime and a “Crunchy Remix” that features chaat snacks (a nod to its Indian roots), candied chile mango (another Mexican touchpoint) and Elmer’s Hot-N-Spicy CheeWees (a New Orleans cheese curl, which gives this dish a local story). “A lot of care is taken to make this dish,” says Herndon.
