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

Trinidadian curry shrimp

  • serves 4
  • Easy

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’


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.



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


  • 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

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Nutritional Information

  • Kcals 252
  • Fat 8.4g
  • Saturates 1g
  • Carbs 16.1g
  • Sugars 3.1g
  • Fibre 5.6g
  • Protein 25.4g
  • Salt 3.4g