Best 2 Shrimp And Potato Curry Recipes
**Shrimp and Potato Curry: A Savory Fusion of Seafood and Spiced Potatoes**
Embark on a culinary journey to the heart of a delectable shrimp and potato curry, where succulent shrimp and tender potatoes dance harmoniously in a symphony of aromatic spices. This vibrant dish, rooted in the rich culinary traditions of India, promises an explosion of flavors that will tantalize your taste buds and leave you craving for more. With a choice of three distinct recipes, each offering a unique spin on this classic dish, you can customize your culinary experience to suit your preferences.
**1. Traditional Shrimp and Potato Curry:** Dive into the authentic flavors of a classic shrimp and potato curry, prepared with a blend of aromatic spices, fresh ginger, garlic, and a touch of coconut milk for a creamy and rich texture.
**2. Spicy Shrimp and Potato Curry:** Elevate your taste buds with a fiery rendition of shrimp and potato curry, featuring a harmonious blend of fiery chilies, fragrant spices, and tangy tomatoes. This recipe promises a bold and flavorful experience that will leave you craving for more.
**3. Coconut Shrimp and Potato Curry:** Indulge in the tropical allure of coconut shrimp and potato curry, where the sweetness of coconut milk harmonizes with aromatic spices, creating a creamy and luscious sauce that complements the succulent shrimp and tender potatoes.
No matter your spice preference or dietary restrictions, these three recipes offer a delectable shrimp and potato curry experience that caters to every palate. So, prepare to embark on a culinary adventure, gather your ingredients, and let the enticing aromas of shrimp and potato curry fill your kitchen as you create a dish that will undoubtedly become a family favorite.
SHRIMP AND POTATO CURRY ROTI FILLING
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
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
SHRIMP AND POTATO CURRY
Steps:
- In a bowl mix together tomato paste,ginger and garlic paste, all the powders and salt. Add the shrimp and let it marinate fora few minutes.Heat oil in a pan and add the chopped onions and fry till soft now add the marinated shrimp and saute until it just turns pink now add the potatoes and the coconut milk and simmer for a few minutes. Garnish with cilantro and serve with rice.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and ensure that your curry is cooked evenly.
- Use Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the flavor of your curry. Use fresh shrimp, potatoes, and vegetables, and choose spices that are fresh and flavorful.
- Don't Overcook the Shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will become tough and chewy.
- Use a Good Quality Curry Powder: The curry powder is the key ingredient in this dish, so make sure you use a good quality brand. Look for a curry powder that is made with fresh, flavorful spices.
- Adjust the Heat Level: This recipe can be made as mild or as spicy as you like. If you like your curry spicy, add more chili powder or cayenne pepper. If you prefer a milder curry, reduce the amount of chili powder or cayenne pepper.
Conclusion:
This shrimp and potato curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. Serve it with rice or naan bread for a complete meal.
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