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Curry Aloo Shrimps<

Curry Aloo Shrimps

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Background Info:
This is my take on the Trinidad curry. It is seriously mouthwatering!
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Mix lightly defrosted shrimps with finely chopped garlic, coriander, tomato, spring onions, fresh thyme, celery, scotch bonnet chilli plus a tablespoon of ketchup and juice from one lime.
Heat the oil in the heavy based pan and throw in the cumin seeds. Fry until they begin to sizzle. Add the onion and fry until lightly browned. Add all ground spices and follow with half a cup of water. Stir until it forms a paste and fry until thick. Add the potatoes cut in 1 inch cubes and cook about 10 minutes, covered until half cooked (add a cup of water and let it boil). Throw in the marinated shrimps and cook for the further 10 minutes. Season with salt to taste.

Tip: Serve with a naan or a home made roti and a curry side dish of your choice. I served it with curried chick peas (chana). Add 2 table spoons of coconut powder to transform it into coconut potato heaven ? I equally love both versions, so couldn't decide which one to post. Warning, it is mouth watering.
2 fairly big potatoes
300g frozen shrimps
1 onion, chopped
3 cloves of garlic
2 tbsp mild Caribbean curry powder
1tsp of ground cumin
1 tsp of cumin seeds
1 tsp of turmeric
handful of fresh coriander
1 small tomato
2 spring onions
2 springs of fresh thyme
handful of leafy parts of celery
¼ of small scotch bonnet chilli (optional)
1 tbsp of ketchup
1 lime juice