I grew up eating curry bodi all the time, sometimes with shrimp, sometimes just with potatoes, and always with roti on the side. It’s one of those everyday Trinidadian dishes that doesn’t get the spotlight it deserves, but if you know, you know. Over the years, I’ve heard from so many people who missed the version their grandma used to make. So today, I’m sharing this Classic Caribbean Curry Bodi with Shrimp and Potato, my way of bringing those memories back into our kitchens.
This dish is a celebration of flavor and texture. We’re talking tender bodi (yard beans), seasoned shrimp, creamy potatoes, and a rich curry base finished with coconut cream for that touch of smoothness. It comes together quickly and hits all the right notes—spicy, savory, and deeply satisfying.
Whether you enjoy it with sada roti, basmati rice, or even on its own, this curry shrimp with bodi and potato is one of the best ways to bring a taste of the Caribbean to your table. It’s packed with bold curry flavor, traditional herbs, and fresh vegetables, just the way we cook it back home.
Ingredient Guide
- Shrimp: Use peeled and deveined medium shrimp; they cook quickly and absorb flavor well when added at the end.
- Lime or Lemon Juice: Used to rinse shrimp and remove any briny smell for a cleaner flavor.
- Olive Oil: Used for sautéing shrimp and building the curry’s flavorful foundation.
- Salt and Black Pepper: Essential for seasoning both shrimp and the curry base throughout the dish.
- Caribbean Green Seasoning: A fresh blend of herbs, garlic, and aromatics used to flavor the shrimp and deepen the curry.
- Curry Powder: Choose a Caribbean-style curry blend for its distinctive mix of turmeric, fenugreek, and coriander.
- Onion and Garlic: These form the savory base of the curry and should be gently cooked for full flavor development.
- Anchar Masala: A dark, earthy spice blend common in Indo-Caribbean cooking that adds warmth and authenticity.
- Bodi (Yard Beans or Snake Beans): Long, slender green beans widely used in Trinidadian curries; they soak up flavor beautifully.
- Potato (Irish Potato): Adds body and heartiness to the curry, while helping to thicken the sauce naturally.
- Scotch Bonnet Pepper: Optional but classic; adds fruity, fiery heat to the dish—remove seeds to reduce spice.
- Tomato: Adds moisture, slight acidity, and rounds out the curry’s savory depth.
- Coconut Cream: Finishes the curry with a creamy texture and balances the spices.
- Water: Used to simmer vegetables and create a silky curry gravy.
Shopping Made Easy
- Find fresh bodi (yard beans) in Caribbean produce sections; long green beans can substitute.
- Caribbean green seasoning and curry powder are available in international or West Indian aisles.
- Scotch Bonnet peppers may be replaced with habanero if unavailable.
- Coconut cream is typically located in the canned dairy or ethnic section—opt for full-fat options.
Cooking Notes from the Kitchen
- Shrimp should be cooked briefly (2–3 minutes) and set aside to prevent overcooking.
- Bloom spices in oil on low heat until the mixture thickens and deepens in color—this enhances flavor.
- Stir bodi frequently to prevent sticking and to ensure even spice coating.
- Mid-cook, add coconut cream to balance flavors and contribute a rich, silky texture.
- Turn off heat before stirring shrimp back in to prevent them from becoming tough; residual heat finishes cooking.
Is this curry gluten-free?
Yes, provided you use a gluten-free curry powder and green seasoning, the other ingredients are naturally gluten-free.
How spicy is this dish?
With Scotch Bonnet added, it delivers a mild to moderate heat. Remove the seeds for a gentler level or omit the pepper entirely for a milder curry.
Can I use other beans instead of bodi?
Yes, long green beans or haricots verts work well, though cooking time and texture will vary slightly.
Can I prepare this ahead of time?
Absolutely. Cook up to the point before adding shrimp, then refrigerate. Reheat and gently stir in shrimp before serving to maintain their delicate texture.
What consistency should the curry have?
It should be sauce-y but not too watery—the coconut cream and slow simmering will naturally thicken it. Adjust with extra water or simmering time as needed.
Classic Caribbean Curry Bodi with Shrimp and Potato
Ingredients
- 1 pound shrimp 41–15, peeled, deveined
- 1 lime or lemon, juiced
- 3 tablespoons olive oil divided
- 1 tablespoon salt divided
- 1 teaspoon black pepper divided
- 2 tablespoons Caribbean green seasoning divided
- 2 1/2 tablespoons curry powder divided
- 1 medium onion diced
- 8-10 cloves garlic smashed
- 3/4 tablespoon Amchar Masala
- 2 pounds bodi yard beans, washed & trimmed
- 1 large potato sliced
- 1 cup water
- 1 medium tomato diced
- 2 tablespoons coconut cream
Optional
- 1/2 Scotch Bonnet pepper
Instructions
- Peel, devein, and rinse shrimp with lime or lemon juice and cool water. Drain well, then season with 1 tablespoon olive oil, 1 tablespoon green seasoning, ⅓ of the salt, ⅓ of the black pepper, and ½ tablespoon curry powder. Set aside.
- Heat a deep pot over medium heat and add the shrimp. Cook for 2–3 minutes until just done, then remove and set aside.
- In the same pot, add remaining olive oil, onion, garlic, and anchar masala. Cook on low for 3 minutes, then stir in the remaining black pepper, 1 tablespoon of green seasoning, and the rest of the curry powder. Cook until fragrant and the spices bloom.
- Add bodi and stir to coat with the spice base.
- Add coconut cream, Scotch Bonnet (if using), remaining salt, sliced potato, diced tomato, and water. Stir well to combine.
- Bring to a boil, then reduce heat to a simmer. Cook for 25–30 minutes, stirring occasionally and adding water if necessary, until vegetables are tender.
- Once the vegetables are done, return the shrimp to the pot, stir gently, remove from the heat, and let residual warmth finish cooking the shrimp. Serve hot.
- At this point, everything should be tender. Add the shrimp we cooked earlier, stir well, shut off the stove, and you’re done.
