Recipe by Pixie2
"This is my version of curried potatoes, green beans, and shrimp. It's yummy! This recipe is versatile in that if you want to make it vegetarian just leave out the shrimp! Use a Trinidadian brand of curry powder if available. Serve this over steamed basmati rice or with naan."
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peeled and deveined medium shrimp
white wine vinegar
seafood seasoning (such as Old Bay®)
celery stalk, minced
red bell pepper, minced
scotch bonnet chile pepper, minced
frozen French cut green beans, thawed
fresh cilantro leaves, chopped
salt and pepper to taste
I love this dish. I have made this at least 5 times in the past 2 months. I recently made this for some friends and they now all keep asking me to make it again. You have to like Trini food to really appreciate this dish. as for blandness, I personally season food to my liking this way I don't end up with a bland meal. No one knows my taste buds like I do.
To fix the "runniness" that some people are having, I'd suggest an Indian technique that usually works well. It's called Bhoona and is essentially a dry-frying technique. It takes a little more consistent attention because you put, say, half the water in at first, and let it cook until the water is nearly boiled away. Then you add another couple ounces of water and cook it down again, and stop adding water when the potatoes are done. I haven't tried this dish yet, but given the comments about the runniness, I intend to make that one little modification in the cooking process when I make it tomorrow. I'll let you know how it turns out.
I really liked this recipe and can see that with all great curries you can play with it at much as possible to make infinite variations. I wanted a little less broth and a little more curry so at the end I cooked off some broth and added about another 1/2 Tablespoon of curry powder. Thanks Pixie for a wonderful recipe - next time perhaps I'll make some naan to go with it!
Long and involved and TOTALLY WORTH IT!
I had high hopes for this dish. I was disappointed. It was too watery in the end and lacked flavor. My boyfriend took a bite and said it was so bland. I even added extra curry. I ended up taking the potatoes out and mashing them, which salvaged them. We ate the shrimp seperately. Sorry but this was not good for me. I would suggest cutting down on the amount of water you add after the potatoes if you do make this. Instead of water maybe some broth should be used to give flavor.
This was pretty good; I used double the amount of potatoes and about 2/3 the amount of spices which I thought was plenty - I think adding the full amount would really overwhelm the other flavours. Overall, this tasted nice and had a good kick to it, but I'm not sure I'll make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Trinidad-Style Curried Potatoes (Aloo) with Green Beans and Shrimp
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 153
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