Trinidadians love curry in almost anything. I usually cook curry shrimp but this time, I had some extra pak choy on hand so I decided to add it to the shrimp…. why not?
YIELD: 2-3 servings
- 10 medium sized shrimp, cleaned, peeled and deveined
- 1 medium head pak choy, chopped
- 3 cloves garlic, grated
- 1 small onion, sliced
- 3-4 curry leaves
- 2 pimentos, sliced
- Hot Pepper (as you like)
- 1 tbsp vegetable oil
- 2 tbsp JGM PRODUCTS curry powder
- Pinch of JGM PRODUCTS roasted geera
- Salt to taste
TO SEASON SHRIMP:
- 1/2 tsp JGM PRODUCTS curry powder
- 1/4 tsp JGM PRODUCTS roasted geera
- 1 tbsp green seasoning
- Season shrimp with curry, green seasoning and geera and set aside.
- Heat oil in a pot over low/medium heat.
- Sauté onions, garlic, curry leaves, pimento and hot pepper.
- Add curry powder and allow to ‘toast’ for 2-3 minutes while continuously stirring to prevent burning or sticking.
- Add some water and stir until the curry mixture thickens.
- Add shrimp. Mix well to coat with the curry mixture.
- Cook for 1-2 minutes then add the pak choy and salt.
- Cook for 3-4 minutes until the shrimp and pack choy are cooked through.
- When it’s almost finished cooking, add a pinch of geera and more green seasoning if you like.
- Serve with dhal and rice or roti. Enjoy!
- Green seasoning is a combination of fresh herbs that is used a lot in Trinidadian food. The main ingredient is chadon beni or culantro (not to be confused with cilantro). Each person has his or her own variation of green seasoning.
- Toasting the curry is important as this helps to release its flavors.
- You don’t have to add the extra green seasoning at the end but you can if you want some more flavor. I usually like to add the extra as I love the green seasoning taste.
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