The Ultimate Curry Shrimp is likely one of the most visited (used) recipes on the web site ever because it was uploaded, and whereas it’s nonetheless very a lot related, I believed I’d share a model with some slight variations. Particularly since I’m doing the ‘consolation meals’ collection on YouTube.
You’ll Want…
1 1/2 tablespoon olive oil
1 teaspoon cumin seeds (geera)
1 medium tomato (puree)
1 medium onion (puree)
6-8 cloves garlic (crushed)
1 teaspoon grated ginger
1 tablespoon Caribbean Green Seasoning
1 scotch bonnet pepper (minimize in 1/4s)
1 1/2 tablespoon curry powder
3/4 tablespoon Anchar Masala
1 cup water
1 1/4 lb medium shrimp (peel / devein)
1/2 lime (juice)
1 tablespoon chopped parsley
Notes! Could I recommend you observe together with the video beneath as far more concerning the recipe is mentioned there. Particularly why I used puree tomato and onion and why I didn’t end with Shado Beni (culantro) or Cilantro (coriander). If making this recipe gluten free, please undergo the total listing of components to make sure they meet your gluten free necessities.
In a large saucepan, warmth the oil on a medium flame, add the cumin (geera) seeds and cook dinner for 2-3 minutes earlier than including the pureed onion and tomato combo. If you happen to don’t have a blender or magic bullet, you possibly can chop each as nice as you may get them.
After about 3 minutes add the ginger, garlic, Caribbean Inexperienced Seasoning and Scotch Bonnet Pepper and stir effectively. No want for the new pepper should you don’t need the curry shrimp spicy. Nevertheless I did focus on the warmth degree and why I used a inexperienced Scotch Bonnet (not absolutely mature).
Stir effectively, then add the curry powder and anchar masala (use floor roasted cumin should you can’t supply the anchar masala). Flip the warmth down after one other good stir and cook dinner on med/low for five minutes.
After the spices which make up the curry powder has had time to bloom, add the water and switch the warmth again as much as medium. Deliver to a boil and cut back by about 1/2.
It’s going to take between 4-5 minutes. Peel and devein the shrimp (I left the tails on – non-compulsory) and wash with the juice of the lime (or lemon) and funky water. Add the shrimp and salt. Cook dinner for about 3-4 minutes as we don’t wish to find yourself with rubbery curry shrimp from over-cooking.
Style and regulate the salt, prime with contemporary floor black pepper and parsley and shut off the range.
You simply mastered the artwork of cooking Glorious Curry Shrimp as completed within the Caribbean, particularly Trinidad and Tobago. ENJOY!
Supply:caribbeanpot.com
