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–+ servings
Curry Bodi with shrimp and potato in a red pot

Classic Caribbean Curry Bodi with Shrimp and Potato

A colorful and comforting Caribbean curry featuring bodi (yard beans), succulent shrimp, potatoes, and coconut cream, simmered in fragrant spices, ideal with sada roti or rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Rice & One-Pot, Seafood & Fish
Cuisine: Fusion, Trinidadian
Ingredients Method Notes

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

Method
 

  1. 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.
    Ingredients laid out for curry bodi with shrimp and potato
  2. Heat a deep pot over medium heat and add the shrimp. Cook for 2–3 minutes until just done, then remove and set aside.
  3. 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.
    Rest of seasoning heating in a large red pot on the stove
  4. Add bodi and stir to coat with the spice base. 
    added yard beans to pot
  5. Add coconut cream, Scotch Bonnet (if using), remaining salt, sliced potato, diced tomato, and water. Stir well to combine.
    Add in potato, coconut cream, pepper, tomatoes, and pepper
  6. 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.
    boiled curry bodi
  7. 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.
    Add shrimp back in to curry bodi
  8. At this point, everything should be tender. Add the shrimp we cooked earlier, stir well, shut off the stove, and you’re done.

Notes

In the video, I explained how to make this a dry dish or a dish with some gravy.
I’d recommend not cooking the dish after you’ve added the shrimp, or you’ll risk having a curry dish with tough and chewy shrimp. Allow the residual heat in the pot to finish things.

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