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

Trinidadian curry shrimp

Published: September 7, 2021 at 12:12 pm
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  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 4

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
Nutrition:
HighlightNutrientUnit
low inkcal252
fat8.4g
saturates1g
carbs16.1g
sugars3.1g
fibre5.6g
protein25.4g
salt3.4g
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This recipe for Trinidadian curry shrimp comes from Brixton restaurant, Caribe’. Also try their recipes for Trinidadian pelauBarbudian fish wata and a Black Mout Montserrat cocktail.

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

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

Shrimp and saffron butter orecchiette
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