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Trinidad Style Shrimp Curry

Trinidad Style Shrimp Curry

5 from 1 vote
This Trinidad Style Shrimp Curry is unique to the Caribbean island Trinidad, and is a shrimp curry made without coconut milk. Loads of flavor burst out of this curry thanks to the curry powder, special green seasoning, and scotch bonnet pepper. Serve this fiery tropical curry with paratha roti (buss up shut), hot cooked rice, or steamed sweet potatoes!
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Prep Time:1 hour 15 minutes
Cook Time:15 minutes
Course: Fish and Seafood, Main Course
Cuisine: Caribbean, Trinidadian
Keyword: Authentic Thai green curry with chicken, Best Thai green curry with chicken, Caribbean, Curry recipes, Shrimp, Trinidad
Servings: 4 servings

Ingredients

Green Seasoning

  • 4 green onions, white and green parts separated
  • 1 tbsp finely chopped chadon beni (also known as shadon beni) or 2 tbsp or cilantro
  • 1 tbsp fresh oregano, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 3 cloves garlic
  • 1 tbsp lime juice
  • 1 scotch bonnet pepper, chopped
  • 1 tbsp olive oil

Marinated Shrimp

  • 2 lbs shrimp, peeled and deveined with tail intact
  • 2 tbsp lime juice
  • 1 tsp amchar masala

Curry

  • 2 tbsp neutral oil
  • 1 medium onion, finely chopped
  • ½ red bell pepper, finely chopped
  • ½ green bell pepper, finely chopped
  • 2 tbsp of curry powder
  • 2 tsp of geera (cumin)
  • 2 tbsp Trinidad green seasoning
  • 1 tsp salt
  • 3 cups water
  • 2 roma tomatoes, roughly chopped
  • 2 large potatoes, peeled and cubed
  • chopped culantro or cilantro, to serve

Instructions

  • Place the peeled raw shrimp in a large bowl and sprinkle over the lime juice and amchar masala. Mix until combined and cover with plastic wrap. Chill in the fridge for 1 hour.
  • Heat oil in a large pot over medium heat until shimmering.
  • Sauté onion, green pepper, red pepper and the white parts of the green onion to the hot oil and fry until beginning to soften, about 5 minutes.
  • Add in the green seasoning, curry powder, cumin and salt and fry for another 2-3 minutes until fragrant.
  • Add the water to the pot and turn up the flame to meadium-high heat. Bring the mixture to boil.
  • Add in the tomatoes and potatoes and simmer covered for 10-15 minutes until the potatoes are soft.
  • Add the seasoned shrimp and simmer for another 5 minutes until the shrimp turn pink and firm. Season with additional salt or scotch bonnet to taste.
  • Serve the shrimp curry with chopped culantro or cilantro. Hot cooked rice or buss up shut is a great accompaniment to this curry.