Curry Shrimp

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Have you ever tasted curry shrimp? You know, steaming from the pot with slight pepper and a hint of masala, chadon beni and geera? …. It makes me salivate just thinking about it. The marinated shrimp meat is tender and succulent, infused with the green seasoning and curry….a taste I could only describe as currylicious :-)

Curry Shrimp: An East Indian Delicacy

Curry shrimp is one of my favorite dishes with dhalpuri roti. A nice shrimp roti goes down great anytime. But it is expensive at the roti shops and I don’t blame them since shrimp requires a bit more attention to clean when it is bought fresh. I remember once, playin’ fase, I bought some small shrimp in the market because I wanted to make shrimp fry rice. …And hear de fishman nah ” Good price! good price! it goin fas boy. By de time yuh come back it mightn’ have yuh know”. Smart me, listening to the fishmonger, ended up buying about 2 pounds of small shrimp.

Well, as we say in Trini, fasness does payandI paid dearly because it took me about 3 hours to painstakingly clean every last one of the small shrimp. When I was finished, my fingers got “squingy” and, all I got for my hard work was about 1/2 pound of shrimp. Learning from that wonderful episode in my adventurous life, now I buy my shrimp in the supermarket; cleaned and frozen or I buy large shrimp. LOL!!!

Anyhow, here in Trinidad you have two choices if you want curry shrimp: either stand in a long line to buy a costly shrimp roti at your favourite roti shop or make it yourself. And that is what we’re doing today. I’m going to show you how to make curry shrimp; the dhal puri roti you can learn to make here. This is a simple recipe to prepare and in about 25 to 30 minutes you can be enjoying your very own curry shrimp trinistyle.

The Curry Shrimp Recipe

Curry Shrimp 2


1 1/2 lbs shrimp, cleaned, seasoned and marinated
3 cloves garlic, chopped finely
1/2 medium onion, chopped
2 tbsp. oil
5 leaves chadon beni, chopped finely
1 tbsp curry powder
1/2 tsp geera (cumin) powder
1/2 tsp masala powder
1 tsp saffron (tumeric) powder
3 potatoes
salt to taste
pepper to taste

Note: You can season the shrimp similar to the curry goat.

Saute onion and garlic in the oil. Then mix the curry, geera, masala, and saffron (tumeric) in about 1/4 cup of water and pour into the pot. When the curry is nearly dried down, add the shrimp and coat evenly with the curry. Allow to cook a bit ( about 1 minute) in its juices then add 1/2 cup water.
Cover the pot and simmer over a medium flame for 5 minutes.
After the 5 minutes add the chadon beni, salt and pepper.
Then continue to simmer for another 5 minutes.
Note: You can either use a whole hot pepper or pepper sauce.
Peel and cut the potatoes in 8
…then add to the shrimp. Add enough water to cover the potatoes
and simmer for another 15 minutes or until the potatoes are cooked.

Note: To test the potato, cut it with a knife or edge of a spoon.

The curry shrimp looks ready now. Adjust salt and pepper if necessary.


Curry Shrimp
Serve: over rice; with buss up shut; dhal puri or bake. Enjoy.

So now you can enjoy a shrimp roti anytime you want…. Or possibly open your own roti shop ha ha ha !!!

See you next time. And, don’t forget to facebook like this curry shrimp recipe.



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