This recipe serves 4 people.
Curry shrimp is a staple in the Caribbean cuisine There are different varieties all over the islands: Curry duck, curry fish, curry chicken, curry fish, curry chickpeas(chana), curry potatoes (aloo) and many more. The curry tradition in the Caribbean cuisine was bought over by the Indian immigrants and is now loved and appreciated by many throughout the West Indies. Today I will teach you a very easy and beginner friendly version of a shrimp curry. Feel free to add or change certain ingredients to make it fit your personal preference and diet.
300 g of fresh Shrimp
1 tablespoon of fresh Chippin green seasoning
1 tablespoon Coconut Oil
1 small sized onion, diced
3 cloves of garlic, chopped
A little fresh ginger, chopped
1 small bell pepper
A little fresh thyme
1 spring onion, chopped
½ can of coconut milk
1 tablespoon of your favorite Curry powder
Salt, pepper to taste
Scotch bonnet pepper to taste (optional)
1. Wash and clean your shrimps. Take out the vein and place the shrimps in a separate bowl. Season it with your green seasoning (for example Chippin green seasoning).Place it in your fridge and let it sit and marinate for about 30 minutes.
2. In your favorite pan, heat up some coconut oil and brown your shrimp. This took about a minute on each side. Take your shrimp out of the pan and set it aside on a separate plate.
3. The next step is to “burn” your curry. In the same pan, add your curry powder and fry it on a medium heat for about a minute. This way your curry will be very aromatic and you will also get the raw uncooked taste of the curry powder out.
4. Add your onions, garlic, ginger, scallion, scotch bonnet and fresh thyme and roast it all in the pan before you add back your shrimp. Make sure all your veggies and your shrimp are evenly coated with the curry paste.
5. Now its time to add your coconut milk to the pot. Leave the heat on medium and let it come to a simmer, while you add in your bell peppers and salt and pepper to taste. Let it all come together and simmer on a medium heat for about 3-5 minutes until the gravy has the consistency you like. I like mine very thick. It is all personal preference.
Have fun with it and experiment with different vegetables and curry blends. There are no rules. This dish is best served with white rice and fried plantain