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
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KANNYWOOD HAUSA TV
hkannywood26@yahoo.comThis recipe was easy to follow and the results were delicious. I used a bit less curry powder than the recipe called for, and it turned out perfect.
Saleh Ahmed
a_saleh77@aol.comI'm not a huge fan of curry, but this recipe was delicious. The curry was mild and flavorful, and the potatoes were cooked perfectly.
Imtaiz Ali chinjni
c_i49@gmail.comThis was a great recipe. I made it for a party, and everyone loved it. The curry was flavorful and the potatoes were cooked perfectly.
Free Boyy. Shahzada
f@hotmail.co.ukI love this recipe! It's so flavorful and easy to make. I've made it several times, and it's always a hit.
Sakib Gaming ytg
y-s54@hotmail.comThis recipe is a keeper! I've already made it twice, and it's always a hit with my family and friends.
Hady Salm
h.s69@hotmail.co.ukI'm not a great cook, but this recipe was easy to follow and the results were delicious. I would definitely recommend it to others.
Michael Habtu
m.habtu@gmail.comThis was a great way to use up leftover shrimp. I added some chopped carrots and peas to the recipe, and it turned out great.
Rafin Resshan
resshan_rafin@hotmail.comI've made this recipe several times now, and it's always a hit. I love the combination of shrimp and potatoes, and the curry is always flavorful.
Genet Tesfaye
genet-t40@hotmail.comThis recipe was easy to follow and the results were delicious. I used a bit less curry powder than the recipe called for, and it turned out perfect.
Kaitlyn Hambleton
kaitlyn-hambleton9@hotmail.frI'm not a huge fan of curry, but this recipe was delicious. The curry was mild and flavorful, and the potatoes were cooked perfectly.
Jacob Sowerby
j_s@aol.comThis was a great recipe. I made it for a party, and everyone loved it. The curry was flavorful and the potatoes were cooked perfectly.
Lara Tomioka
ltomioka55@hotmail.frI love this recipe! It's so flavorful and easy to make. I've made it several times, and it's always a hit.
Mujeeb Rahman
mujeeb95@aol.comThis recipe is a keeper! I've already made it twice, and it's always a hit with my family and friends.
Muhammad adeed
m.adeed@hotmail.comI'm not a great cook, but this recipe was easy to follow and the results were delicious. I would definitely recommend it to others.
sathi Hossain
sathi_h52@hotmail.comThis was a great way to use up leftover shrimp. I added some chopped carrots and peas to the recipe, and it turned out great.
Mdshohelrana shohelrana
m_shohelrana@yahoo.comI've made this recipe several times now, and it's always a hit. I love the combination of shrimp and potatoes, and the curry is always flavorful.
lauren Griffiths
griffiths@hotmail.comThis recipe was easy to follow and the results were delicious. I used a bit more curry powder than the recipe called for, and it turned out perfect.
christain akunna
a.christain84@hotmail.comI'm not a huge fan of shrimp, but this recipe was so good that I ate every bite. The curry was rich and creamy, and the potatoes were soft and fluffy.
Simon MacDonald
sm67@yahoo.comThis was a great recipe! I made it for my family and they loved it. The curry was flavorful and the potatoes were cooked perfectly. I will definitely be making this again.