This is a re-do of a recipe I shared a few years back, but with closer attention you’ll notice that the technique is a bit different. Somewhat a perfected recipe based on repetition and tweaking. Still trying to find that elusive way my mom (and I have watched her do it too) and her mom before her would prepare their curry shrimp with potato. In all honesty my grandma would over-cook the shrimp (typical Caribbean way of cooking), but the taste was supreme (as I remembered).
1 lb medium shrimp (peepled, deveined and washed)
4 medium potato (large chunks)
1 tablespoon Caribbean Green Seasoning
1/2 teaspoon black pepper (divided)
3/4 tablespoon salt (divided)
2 1/2 tablespoon Curry powder (divided)
2 – 3 tablespoon veg oil
1 small onion (diced)
4 cloves garlic (diced or crushed)
2 cups water
4-6 wiri wiri peppers (any hot pepper – as much as you can handle)
1/4 teaspoon cumin seeds
1 tablespoon cilantro (chopped)
Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some may contain flour as a filler/thickener.
Season the prepared shrimp (I washed it with the juice of half a lime and cool water), with the Caribbean Green Seasoning, 1 tablespoon of curry powder, 1/2 the salt and 1/2 the black pepper. No need to marinate for too long. 10 minutes is fine.
Heat 1/2 the veg oil in a wide pan over a medium heat, then add the seasoned shrimp to the pot and stir well. We’re only cooking this for 3 minutes, then remove them from the pot. We’re trying to cook the shrimp about 70% or so as to not have tough and chewy shrimp at the end. Plus add that lovely shrimp flavor to the complete dish, from the start.
Set the shrimp aside, then add the remaining oil to the same pan and heat. reduce the heat to low and go in with the onion and garlic – stir well. After 3 minutes add the wiri wiri (or whatever pepper you choose to use) along with the cumin seeds and cook on low for another minute. After which, go in with the remaining curry powder (I make my own blend, but I do like the Madras blends coming out of the Caribbean). Stir and try to cook off the rawness of the curry for 3-4 minutes (on low). It will go darker and grainy.
It’s now time to add the peeled, washed and cubed potato to the pot. I like having chunky pieces. Stir well to coat with that curry goodness we created. Then turn up the heat and add the water to the pot. As it comes to a boil (I had the cover on the pan) add the remaining salt and black pepper.
Reduce the heat to a simmer and cover the pot slightly ajar and cook until the potato pieces are tender and falling apart. This takes about 20-25 minutes depending on the type of potato you use and how big the pieces are.
It’s now time to turn the heat up to medium high, add the precooked shrimp back to the pot and stir well. Use your spoon to crush some of the pieces of potato if you want a more thicker gravy. After 3 minutes, your curry shrimp with potato will be completed. Add a bit of chopped cilantro or shado beni if you want to add a bit of flair (looks great with the specs of green herb) and another punch of fresh flavor.
Such a simple dish, but so delicious and rich in tradition. Just about every household in the Caribbean (especially those with East Indian roots), got their own version of this method of cooking and the dish itself.
Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2