I’m certain we are able to all agree that Curry Chickpeas (channa) with Potato (aloo) is insanely tasty and comforting, particularly when you may have freshly made Paratha Roti on the aspect. With that in thoughts, permit me to share one more method to additional improve this excellent curry dish. Should you head over to the Recipe Index, you’ll discover different variations I’ve shared over time.
You’ll Want…
3/4 lb medium shrimp (cleaned)
2 tablespoon Caribbean Inexperienced Seasoning (divided)
2 1/2 tablespoon curry powder (divided)
3/4 tablespoon salt (divided – alter)
1 tablespoon black pepper (divided)
3 tablespoon olive oil (divided)
1 med onion (sliced) 7 cloves garlic (crushed)
1 scotch bonnet pepper (elective)
1 tablespoon floor masala
1 teaspoon turmeric (saffron)
4 giant potatoes (sliced)
1 giant can chickpeas (channa)
3 1/2 cups water (alter)
1 teaspoon floor roasted Cumin (geera)
2 tablespoon chopped cilantro
Notes. Might I like to recommend that you just comply with together with the video beneath as far more concerning the recipe is mentioned there. I used a complete Scotch Bonnet pepper as I like my curry spicy. You could go away it out or use (any scorching pepper) in quantities you may tolerate. And at last, if making this dish gluten free, please undergo the total record of elements to make sure that they meet your particular gluten free necessities. Particularly the curry powder you utilize as some can include fillers.
Season the cleaned and deveined shrimp with 1/3 of the salt, 1/3 of the Caribbean Green Seasoning, 1/3 of the black pepper and 1 tablespoon of the olive oil. Use any oil you favor cooking with. Stir and let it sit for five minutes.
Warmth your saucepan on a medium flame, then rapidly prepare dinner the shrimp for 90 seconds, then take away and put aside for later. They’ll curl and alter to a pink/orange coloration. Don’t prepare dinner longer or they’ll go chewy.
In the identical pot (decrease the warmth) add the remaining oil together with the garlic, onion and scotch bonnet pepper. Prepare dinner on low for 2-3 minutes. After which you’ll add the remaining again pepper, curry powder, inexperienced seasoning, turmeric and floor masala. Proceed cooking on low for one more 2-3 minutes. Add a bit extra oil ought to it’s overly dry.
Within the video I defined that I minimize the potatoes in 2 sizes so the larger items will maintain some form as they prepare dinner. Flip the warmth as much as med and add the sliced/washed potatoes to the pot and stir properly.
At this level chances are you’ll add the chickpeas (say channa) to the pot, together with the water and remaining salt. Within the video I defined why I rinse and drain the chickpeas in addition to take away the opposite pores and skin (discard).
Carry to a boil, then cut back to a simmer and prepare dinner till the potato is tender and begin falling aside.
About 20-25 minutes later it will likely be time to style for salt and alter to your liking. Should you discover that the gravy or sauce is a bit runny, use the again of your spoon to crush a couple of items of the potato. Nevertheless understand that because it cools it would thicken additional, plus the residual warmth from the pot will thicken issues too.
Add the cilantro (have been I within the Caribbean I’d add chopped Chadon Beni aka culantro) and geera and stir properly. Then it’s time to return the shrimp to the pot, stir properly and prepare dinner for 1 minute earlier than turning off the range.
Simplicity at it’s greatest in my humble opinion.
Supply:www.caribbeanpot.com
