Traditionally, pork is used for Christmas Colombo in Martinique. The cooking liquid is usually white wine, sometimes mixed with stock or rum. Coconut milk is sometimes used, but never with fish or shellfish curries. Commercial, pre-packaged curry powders are often used as substitutes, but for an authentic dish, you can easily make your own Poudre de Colombo. Many islanders still make their curry seasoning from old family recipes.
Colombo recipes tend to vary, depending on the talents and whims of the cook.
In Martinique, the curries are considered northern dishes, since Hindus, mostly Bengalis, settled the northern parts of the island in Basse Pointe and Macouba. In Trinidad the Indians make up a third of the population. The cooking on this island differs subtly from Indian fare and embraces both Moslem and Hindu traditions. Grind in a mortar or in an electric blender, and mix with the turmeric and ginger. Put through a fine sieve and store in a glass jar.