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Trinidadian curry shrimp

A wooden table topped with a white plate filled with shrimp curry with paratha bread

Trinidadian curry shrimp

Name: Trinidadian curry shrimp
Total time: 45 min
Yield: Serves 4
Cuisine: Caribbean
Ingredients: 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

Keshia Sakarah

Published: September 7, 2021 at 12:12 PM

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Serves 4

Easy

Total time: 45 mins

+ marinating

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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’

Low calorie

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Alternatives

Complete the dish

This recipe for Trinidadian curry shrimp comes from Brixton restaurant, Caribe’. Also try their recipes for Trinidadian pelau, Barbudian fish wata and a Black Mout Montserrat cocktail.

Ingredients

Nutrition

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

Nutrition: per serving

kcal252

low
fat8.4g
saturates1g
carbs16.1g
sugars3.1g
fibre5.6g
protein25.4g
salt3.4g

Method

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.

Feeling inspired? Try more shrimp recipes

Authors

Keshia Sakarah

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