Seafood
Curry Coconut Shrimp
Curry Coconut Shrimp is a regular dish that is cooked in Trinidad and Tobago. The country has alot of Indian culture and cook alot of curry dishes.
Ingredients
4 cups of clean and devained shrimp
2 medium potatoes
1 tablespoon of curry powder
1 1/2 cups of coconut milk
2 grated garlic cloves
1 diced onion
Method
Pour four cups of water into a sauce pan and place the pot of the stove. Peel the potatoes and cut into small pieces. Add the potatoes,
coconut milk, onion, curry and garlic to the pot of water.
Allow the potatoes to cook for about 15 minutes. As they are cut into small pieces, they would cook quickly. The sauce will start to reduce
and thicken. Add salt, black pepper and pepper sauce (optional). Add the shrimp last and after 2 minutes turn off the stove.
Serve with dumplings.
Story: When my son was about 10 years old, he came home one day and said that he wanted to try a recipe that he had learned in school. He was making
curried chicken. He used the same method as listed above. I was very paranoid and thought he would spoil the dish because that was not the traditional
way that we cooked it. Anyway I left him alone and when I returned, I was surprised that he was able to achieve the same result as if I had done it my way.
The traditional way meats are curried in Trinidad and Tobago is to put the pot on the fire and allow the pot to hot. Add one table spoon of oil, and two
garlic clove. The garlic would start to burn (roast). Pour a mixture of tablespoon of curried powder and water into pot and allow to cook for 3 minutes.
Add meat and mix in with curried sauce. Allow the meat to cook and the sauce to simmer down.
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