SHRIMP AND POTATO CURRY ROTI FILLING

Shrimp And Potato Curry Roti Filling image

The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.

Provided by Daisann Mclane

Categories side dish

Time 2h

Yield Filling for 4 rotis

Number Of Ingredients 10

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Ingredients

1 1/2 to 2 pounds medium shrimp
Juice of one lime
1 tablespoon chopped coriander stems or shadowbene (Trinidadian chives)
2 tablespoons vegetable oil or ghee
2 large onions, chopped
10 cloves garlic, peeled, mashed and chopped
2 1/2 tablespoons Trinidadian or Guyanese curry powder (preferably Turban, Indi or Chief brand)
1 pound potatoes, peeled and chopped into 1/2-inch dice
1/2 yellow Scotch bonnet pepper
Salt to taste

Steps:

Peel and clean the shrimp, reserving shells. Put the shrimp in a bowl and mix in the lime juice and chopped coriander stems (or shadowbene). Set aside for at least 1/2 hour.
Meanwhile, place the reserved shrimp shells in a large stockpot and cover with a quart of water. Simmer over medium heat for 1 hour. Strain and reserve.
In a large, deep skillet, heat the oil or ghee over medium high heat and saute the onions, stirring constantly, for 4 to 5 minutes, or until they begin to stick to the pan and turn light brown. Add the garlic and saute for 2 minutes. Add the curry powder and stir for 1 minute, taking care not to burn the spice. Add the chopped potatoes, stirring to coat with the curry-onion-garlic mixture.
Add the Scotch bonnet pepper and 2 cups of the shrimp stock. Stir and bring to a simmer. Cover, and simmer slowly for about 40 to 45 minutes, or until the potatoes soften and begin to thicken the sauce. (If the mixture becomes too dry, add additional shrimp stock.)
Add the marinated shrimps. Cook, uncovered, over medium heat for 10 minutes. Add salt to taste. Let cool a few minutes before adding to roti.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 7 grams, Protein 31 grams, SaturatedFat 1 gram, Sodium 1137 milligrams, Sugar 5 grams, TransFat 0 grams

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Loza

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This curry is one of my favorite recipes. I love the combination of flavors and textures. The shrimp is tender and juicy, the potatoes are creamy and soft, and the sauce is rich and flavorful. I always serve this curry with roti, which is the perfect

Shafia javed

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I love this curry! It's so flavorful and easy to make. I usually add a bit of extra spice, but that's just my personal preference. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make curry dish.

Sara Ramadan Ramadan

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This curry is so easy to make, and it's always a hit with my family. The shrimp and potatoes are cooked perfectly, and the sauce is flavorful and creamy. I love serving this curry with rice or roti, and it's always a hit.

Javon Simon

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I've tried many shrimp and potato curry recipes, but this one is by far the best. The flavors are amazing, and the curry is so rich and creamy. I love serving this curry with rice or roti, and it's always a hit with my family and friends.

Sikander Juttg

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This curry is absolutely delicious! I love the way the flavors of the shrimp and potatoes meld together. The sauce is also perfect, with just the right amount of heat. I would definitely recommend this recipe to anyone looking for a flavorful and sat

Kelsie Cox

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I've made this curry several times now, and it's always a hit with my family and friends. It's a great recipe for a weeknight meal, because it's quick and easy to make. I also love that it's a relatively healthy dish, since it's packed with vegetable

I love this recipe! It's so easy to make, and the results are always delicious. I usually add a bit of extra spice, but that's just my personal preference. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight meal

Dr Umar Aziz

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This recipe was easy to follow, and the results were amazing! The curry was rich and flavorful, and the shrimp and potatoes were cooked perfectly. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make curry dish.

Christ Valdez

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I made this curry for a party last weekend, and it was a huge success! Everyone raved about how delicious it was. I especially loved the way the flavors of the shrimp and potatoes complemented each other. I will definitely be making this recipe again

Syed Forhad

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This dish was a hit with my family! The kids loved the mild curry flavor, and the adults enjoyed the complexity of the spices. The roti was also a big hit, and we all agreed that it was the perfect way to soak up all of the delicious curry sauce.

MOTIVATIONAL AND INSPIRATION DIALOGUES

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I've never had shrimp and potato curry before, but this recipe was amazing! The curry was flavorful and creamy, and the shrimp and potatoes were cooked perfectly. I would highly recommend this recipe to anyone looking for a new and exciting dish to t

Mariam Mahmoud

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This curry was absolutely delicious! The flavors of the shrimp and potatoes were perfectly balanced, and the roti was the perfect accompaniment. I will definitely be making this again!

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