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 pay" and I 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 ½ 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; but 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 Trini style.
The Curry Shrimp Recipe
1 ½ lbs shrimp, cleaned, seasoned and marinated
3 cloves garlic, chopped finely
½ medium onion, chopped
2 tbsp. oil
5 leaves chadon beni, chopped finely
1 tablespoon curry powder
½ teaspoon geera (cumin) powder
½ teaspoon masala powder
1 teaspoon saffron (tumeric) powder
salt to taste
pepper to taste
Note: You can season the shrimp similar to the curry goat.
Sauté onion and garlic in the oil. Then mix the curry, geera, masala, and saffron (tumeric) in about ¼ 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 ½ 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.
Serve: over rice; with buss up shut; dhal puri or bake.
Now that makes a flavourful and statisfying lunch you must enjoy with family and friends, or even in special occasions. Enjoy your lunch!
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.
- 1 ½ lbs shrimp cleaned, seasoned and marinated
- 3 cloves garlic chopped finely
- ½ medium onion chopped
- 2 tbsp. oil
- 5 leaves chadon beni chopped finely
- 1 tablespoon curry powder
- ½ teaspoon geera cumin powder
- ½ teaspoon masala powder
- 1 teaspoon 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 ¼ 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 ½ 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. 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. Adjust salt and pepper if necessary.
Yes, I did try curried shrimps, actually quite often, but hardly with potatoes. Thought potatoes might be also great with curry chicken.
Didn't I just post my reply?
Anyway, I do like curry shrimps, but never tried them with potatoes.
Potato goes great with these two curry dishes. You should try it 🙂
It is so yummy it taste really good with roti.
I cook this all the time for years, so this not new to me.
I made this only two days ago. I had channa added to mine.
Gaz I make this all the time..but thanks for sharing..x
Hahahaha I'm a Trini..don't forget
Love ya xx
Yo Yum Tum
Curry shrimp recipe via http://t.co/ekW56B4DLP http://t.co/wzLSyHAHnF
Allo Felix, just as a guide in terms of measurments - about how much of salt and how much of black pepper did you put in this recipe please?
1/4 tsp each then adjust to your liking (to taste)
Tried this recipe and it was DELICIOUS !! I will definitely be making it over and over again !!! Thanks Felix !!
I made this today and it was delicious. The only difference is I cooked the sauce first and then added the shrimp in the last 5 mins of cooking. Everyone loved it!