Question: What sort of ingredients can be found with Curry dishes at Caribbean restaurants?
About the article "Curry", section "Curry in the West Indies".

Candidate passages:
 in the West Indies.
In the West Indies, curry is a very popular dish.
The Indian indentured servants that were brought over from India by different European powers, brought this dish, as well as their culture, to the West Indies.
In Jamaica and Trinidad, curried goat is prominently featured.
Curry can be found at both inexpensive and upscale Caribbean restaurants, and ingredients can range from chicken or vegetables to shellfish such as shrimp and scallops.
Examples of curries in the West Indies include:
 Jamaica: Especially curried chicken, goat, fish and shrimp.
 Trinidad and Tobago: Most notably curried chicken, duck, goat, beef (eaten by Muslims and Christians) shrimp, and curry aloo, along with various curried wild meats.
 Guyana: Chicken curry, goat curry, duck curry, shrimp curry, beef curry (eaten by Muslims and Christians), aloo curry (potato), fish (different varieties) curry, etc.
Curry goat is a curry dish originating in India and has become very popular in Indo-Caribbean cuisine.
This dish has spread throughout the English speaking Caribbean and also the Caribbean diaspora in North America and Great Britain.
Curry goat is a popular party dish in Jamaica and at a 'big dance' a local expert or 'specialist' is often brought in to cook it.
It is considerably more mild than the equivalent dishes from the Indian subcontinent and is flavoured with a spice mix that is typical of Indo-Jamaican cooking and Scotch Bonnet Peppers; it is almost always served with rice and, in restaurants in North America and Great Britain, other typically Caribbean side dishes such as fried plantain may be served as an accompaniment.
There are many variations on the dish that include using mutton when goat is not available or bulking it out with potatoes.
Whilst formerly served mainly at weddings and other celebrations, Curry Goat is now eaten more frequently as those who enjoy it are becoming more affluent and can afford to eat more healthily as goat is a comparatively low fat red meat.
In Britain, the carnivals in St Pauls, Bristol and Notting Hill, London and other Caribbean cultural events will usually have curry goat available as well as other regional foods. 
In Sri Lankan cuisine, rice, which is usually consumed daily, can be found at any special occasion; while spicy curries are favourite dishes for lunch and dinner.
"Rice and curry" refers to a range of Sri Lankan dishes. 
In Indonesia curry is called "kari" or "kare".
The most common type of "kari" consumed in Indonesia is "kari ayam" (chicken curry) and "kari kambing" (goat meat curry).
In Aceh and North Sumatra roti cane is often eaten with "kari kambing".
Other dishes such as gulai and opor are dishes based on curry.
They are often highly localised and reflect the meat and vegetables available.
They can therefore employ a variety of meats (chicken, beef, water buffalo and goat as in the flavoursome "gulai kambing"), seafood (prawn, crab, mussel, clam, squid, etc.
), fish (tuna, mackerel, carp, pangasius, catfish), or vegetables (young jackfruit, common beans, cassava leaf) dishes in a spiced sauce.
They use local ingredients such as chili peppers, kaffir lime leaves, lemongrass, galangal, Indonesian bay leaves (salam leaf), candlenuts, turmeric, turmeric leaves, asam gelugur and asam kandis (sour mangosteens similar to tamarind), shrimp paste (terasi), cumin, coriander seed and coconut milk.
In Aceh, curries use "daun salam koja" or "daun kari" ("Murraya koenigii") translated as "curry leaves".
One dish is rendang from West Sumatran cuisine.
Rendang is usually not considered in Indonesia to be curry since it is richer and contains less liquid than is normal for Indonesian curries.
Authentic rendang uses water buffalo slow-cooked in thick coconut milk for a number of hours to tenderise, caramelise, and flavour the meat.
Opor Ayam is another variation of curry, which tastes very similar to that of gulai.
Opor is usually whitish in colour and uses neither cinnamon or turmeric, while gulai may contain either or both.
Opor is also often part of a family meal around Lebaran, while gulai can be commonly found in Padang restaurants. 
The great variety of Singapore food includes Indian food, which tends to be Tamil cuisine and especially local Tamil Muslim cuisine, although North Indian food has become more visible recently.
Indian dishes have become modified to different degrees, after years of contact with other Singapore cultures, and in response to locally available ingredients as well as changing local tastes.
The local forms of Indian food may be seen as localised or even regional variations of Indian food, or in some cases, a form of hybrid Indian-Singaporean cuisine.
Popular 'Indian' dishes and elements of Indian cuisine (although sometimes prepared and sold by non-Indians) include achar, curry (such as laksa and Fish head curry), Indian rojak, Indian mee goreng, murtabak, nasi biryani, roti john, roti prata and teh tarik.
Other dishes were popular during the colonial period, when Indian ingredients and other culinary influences spread with the Empire to places like Singapore.
Many of them endure in some homes and restaurants.
Some of these dishes include mince, mulligatawny soup, fish moolie, curry tiffin, pork vindaloo and spiced Mutton chop (meat).
There are also many other Indian foods that are less widely available foods, but which can still be found in several areas serving a more specifically Indian clientel, especially in and around Little India, Singapore.
These include appam, bhatura, chutney, sambar, idli, muruku, putu mayam, samosa, tandoori, thosai, upma and various sweets, including jalebi, halva, laddu, paayasam and gulab jamun.