Editorial sample recipeTrinidadianbeginnerhalaldairy-freegluten-freepescatarian

Trinidadian Coconut Curry Shrimp With Geera And Chadon Beni

Name: Trinidadian Coconut Curry Shrimp With Geera And Chadon Beni
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Trinidadian
Ingredients: 600 g raw jumbo shrimp, peeled and deveined; 2 tbsp Trinidad curry powder; 1 tsp ground roasted cumin, also known as geera; 1 tbsp vegetable oil; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 cup light coconut milk; 0.25 cup fresh cilantro or chadon beni, finely chopped; 1 piece pimento pepper, seeded and finely chopped; 1 tsp salt

Tender shrimp simmered in an aromatic Trinidadian yellow curry sauce infused with freshly roasted cumin and bright chadon beni.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

Curry Blooming

Frying spice paste in oil prior to liquid addition to release fat-soluble flavors and intensify depth.

Instructions

Step 1: Mix curry powder and ground roasted cumin with 3 tablespoons of warm water to create a thick spice paste.
Step 2: Heat vegetable oil in a wide skillet over medium heat and sauté onion, garlic, and pimento pepper for 3 minutes.

Step 3: Add spice paste to skillet and stir constantly for 2 minutes until fragrant and oil begins to separate from paste.

Step 4: Pour in coconut milk and salt, bringing liquid to a gentle simmer for 4 minutes.

Step 5: Add shrimp to simmering sauce in a single layer and cook for 4 to 5 minutes, flipping halfway until opaque.

Step 6: Remove skillet from heat and stir through chopped cilantro or chadon beni right before serving hot.

Cooking tips

Cooking curry paste in oil first cooks out raw flour notes and bloom spice oils.
Do not overcook shrimp; remove pan from burner immediately when shrimp turn pink and form a gentle C-shape.
Original home-cooking adaptation inspired by Trinidadian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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