Shrimp Curry

Inspired by my mom

One bag wild caught shrimp clean and deveined

2 Tbsp curry powder

1 tbsp masala (usually found in the Indian spices section)

1 teaspoon turmeric

1tbsp geera (cumin powder)

3 mince Garlic

1/4 mince onion

1 teaspoon parsely, basil

I tbsp all purpose seasoning (West Indian green seasoning works great)

I cut potatoes (optional)

Wiri pepper…hibrano work (optional for heat)

1/4 cup avocado oil

3/4 cup water

Salt and Pepper to taste

Every one makes curry different and I  cook mines the way my mom taught me. Anyone knows my mom knows she can cook a good curry. She makes her own masala and geera mix and gives it to me every year. I do not make curry as much and although I love chicken curry, the  most type of curry I cook is shrimp..mainly because I know my daughter will enjoy it.

Instructions

1.   Heat oil in a kharahi (or any deep pan) over medium heat. Add minced onion, garlic, parsley, basil, and all-purpose seasoning. Let that sauté for about 2 minutes.

2.   Add the curry powder, turmeric, masala, and geera. Mix well and toast the spices for about 3 minutes until fragrant. Your house should start smelling like curry—that’s how you know it’s right.

3.   Add the shrimp and sauté for 2–4 minutes until they start to turn pink.

4.   If using, add the potatoes and pepper at this point.

5.   Pour in 3/4 cup of water, stir, and bring to a boil. Let it simmer for about 15 minutes or until the potatoes are cooked through.

6.   Taste and adjust with salt and pepper as needed.

7.   Remove from heat and enjoy hot!

Serving Suggestions

        Best with Trader Joe’s frozen naan (so good!)

        Also perfect with roti or steamed rice