With this recipe I’ll be utilizing frozen pigeon peas because it’s available the place I reside. Nevertheless, ought to you’ve gotten entry to freshly picked and shelled peas, you’ll get higher outcomes. Curry Pigeon Peas by itself may be very scrumptious and whereas I’ve shared a number of methods to spice up this dish, it’s solely right now that we’re exploring including some shrimp to the recipe.
You’ll Want…
1 1/2 lb pigeon peas
1 1/2 lb shrimp (small/medium)
1 lemon (juice)
6 medium potatoes (1/4)
3 tablespoon olive oil (divided)
1 tablespoon Caribbean Inexperienced Seasoning
1 medium onion (sliced)
1 scotch bonnet pepper (sliced)
6-8 cloves garlic (smashed)
1 tablespoon salt (divided)
1 teaspoon black pepper (divided)
2 tablespoon curry powder
4-6 dried curry leaves (non-compulsory)
1/2 cup water (cooking the curry base)
3-4 cups water
1 teaspoon anchar masala
1 teaspoon floor roasted cumin (geera)
2 tablespoon chopped Shado beni (culantro)
5-7 wiri wiri peppers (non-compulsory)
Notes! Please observe together with the video under as way more concerning the recipe is mentioned there. I used a whole Scotch Bonnet pepper within the recipe as I take pleasure in SPICY meals, nevertheless chances are you’ll depart it out or use within the quantity you possibly can tolerate.
Devein the shrimp and wash with the juice of the lemon and funky water, drain and season with 1/3 of the salt, 1/2 the black pepper, 1 tablespoon olive oil and the Caribbean Inexperienced Seasoning, stir nicely and let it marinate for about 10 minutes.
Might I like to recommend that you just do that step upfront. Place the frozen peas in a pot coated with water and convey to boil. Scale back the warmth to a rolling boil and cook dinner for 20 minutes. Repeat this step for an additional 20 minutes, then drain and set it apart. (defined within the video)
Warmth your saucepan on a medium flame, add the shrimp and stir nicely to shortly cook dinner. All we’d like is about 2-3 minutes, earlier than you take away them and set them apart for later (we don’t need to over cook dinner the shrimp).
Add the remaining oil to the pan together with the onion, garlic, remaining black pepper and scotch bonnet pepper. Flip the warmth all the way down to low and cook dinner for about 3 minutes. At this level add the curry powder and curry leaves (non-compulsory) and stir nicely. Your warmth should nonetheless be low as you don’t need to burn issues.
4 minutes after including the curry powder, add 1/2 cup of water and switch the warmth again as much as medium. This step will cook dinner out any rawness from the general curry dish.
After 5 minutes, crank up the warmth to burn off ALL liquid till we will see the oil we began with. You’ll want to stir so nothing sticks to the pot. Now add the pre cooked pigeon peas together with the potato to the pan and stir nicely to coat.
Add the remaining salt and three cups of water to the pot and convey to a boil. Then cut back to a simmer and cook dinner for about one hour. Add extra water ought to it’s essential to, in the course of the cooking course of.
At this level the peas ought to be tender and the potatoes falling aside. In goes the Anchar Masala and floor roasted Cumin, stir nicely after which add the beforehand cooked shrimp.
Prepare dinner for one minute earlier than turning off the range. Right here’s whenever you’ll add the wiri wiri peppers (complete – DO NOT BREAK) together with the chopped Shado Beni (stir). Do you have to not have the ability to supply the shando beni, add cilantro (coriander). The entire wiri wiri peppers are for these of you who take pleasure in that further KICK together with your curry.
Serve with sizzling rice or with Sada Roti.
Supply: www.caribbeanpot.com
