Trinidadian · beginner
Trinidadian Coconut Curry Shrimp With Geera And Chadon Beni
Tender shrimp simmered in an aromatic Trinidadian yellow curry sauce infused with freshly roasted cumin and bright chadon beni.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Mix curry powder and ground roasted cumin with 3 tablespoons of warm water to create a thick spice paste.
- 02
Heat vegetable oil in a wide skillet over medium heat and sauté onion, garlic, and pimento pepper for 3 minutes.
- 03
Add spice paste to skillet and stir constantly for 2 minutes until fragrant and oil begins to separate from paste.
- 04
Pour in coconut milk and salt, bringing liquid to a gentle simmer for 4 minutes.
- 05
Add shrimp to simmering sauce in a single layer and cook for 4 to 5 minutes, flipping halfway until opaque.
- 06
Remove skillet from heat and stir through chopped cilantro or chadon beni right before serving hot.
A LITTLE KITCHEN KNOW-HOW
Curry Blooming
Frying spice paste in oil prior to liquid addition to release fat-soluble flavors and intensify depth.
Notes from the kitchen
- 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.