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Trinidadian curry shrimp

This curry shrimp is seasoned with citrusy amchar masala, earthy green seasoning and served with flaky paratha to mop up all the juices. This recipe comes from Brixton restaurant, Caribe’ Share on facebook Share on twitter Share on pinterest Share on whatsapp Email to a friend

Ingredient:

  • 500g prawns (larger ones are best), deveined and cleaned
  • ½ lime
  • 4 tsp amchar masala
  • 4 tbsp medium curry powder
  • 4 tsp ground geera (cumin)
  • 2 tbsp green seasoning
  • 2 tbsp sunflower oil
  • 4 spring onions, white and green parts separated, finely sliced
  • 4 cloves garlic, crushed
  • 1-2 scotch bonnets, finely chopped and deseeded if you like
  • 250g potatoes, peeled, diced and boiled for 10 minutes
  • 2 tomatoes, finely diced
  • roughly chopped to make 2 tbsp chadon beni or coriander
  • paratha, to serve

Recipe Direction :

  • STEP 1

    Put the prawns into a bowl, squeeze over the lime juice and add 2 tsp of the amchar masala, 2 tbsp of the curry powder, 2 tsp of the ground geera, the green seasoning and 2 tsp of salt. Marinate for at least 1 hour or overnight.

  • STEP 2

    Heat a pan over a medium heat, then add the oil, white parts of the spring onion, the garlic and scotch bonnet. Fry for 2-3 minutes. Add the remaining amchar masala, curry powder and ground geera. Cook until the spices begin to separate in the oil, then add 300ml of water. Turn up the heat a little and bring to a low boil.

  • STEP 3

    Add the potatoes and tomatoes, then turn down the heat, cover and simmer for 5-10 minutes or until the potatoes are soft. Fold in the prawns and green parts of the spring onion. Cook for a few minutes until the prawns turn pink. Finish with a sprinkle of coriander or chadon beni, and serve with paratha.