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Seafood Roti: Curry Shrimp, Aloo, Channa & Pumpkin Recipe by Chef Shaun 🇹🇹 Foodie Nation


Trinbagonian curry has a rich history shaped by diverse cultural influences. It originated with the arrival of Indian indentured laborers in the 19th century, who brought curry spices and dishes. African cooking techniques and indigenous ingredients further enriched Trinbagonian curries. Over time, cultural exchange among various ethnic groups led to the creation of unique Trinbagonian curry dishes. Adaptations, such as incorporating coconut milk, reflect local tastes. Curry is now deeply ingrained in our culture, celebrated at festivals and enjoyed as street food, showcasing the island's diverse culinary heritage.



Curried Lobster & Shrimp


Yield – 4 Servings.


Ingredients

Lobster – 1 lb (cubed)

Large Shrimp – 1 lb

Lime/Lemon Juice – ¼ cup

Salt – ¼ + ¼ tsp or to taste

Black Pepper – 1/8 + 1/8 tsp

Garlic – 1 tbsp + 1 tbsp (finely chopped)

Ginger – ½ tbsp + ½ tbsp (finely chopped)

Curry Powder – ½ tbsp + ½ tbsp + 2 tbsp

Mustard Oil – 2 tbsp

Onion – 2/3 cup (finely chopped)

Hot Pepper – 2 tsp or to taste (finely chopped)

Pimento – ¼ cup (finely chopped)

Caripulee Leaves – 2 (large)

Water – ¼ cup

Chadon Beni – ¼ cup (finely chopped)


Method

* Place lobster & shrimp in separate bowls.

* Submerge both in water, add lime juice and wash thoroughly.

* Drain off excess liquid.

* Season each with ¼ tsp salt, 1/8 black pepper, 1 tbsp garlic, 1 tbsp ginger & ½ tbsp of curry powder each.

* Set aside.

* Heat a medium sized pot over medium heat.

* Add oil.

* Once oil is heated, add onion, hot pepper, pimento & caripulee leaves.

* Allow to cook until onions are translucent (about 2 minutes).

* Mix remaining curry powder with ¼ cup of water.

* Add curry mixture.

* Continue to cook over medium heat until the mixture turns into a thick paste.

* Add lobster and mix until all the pieces are fully coated in your curry mixture.

* Cover and allow lobster to spring its natural juices (about 6 minutes).

* Stri in shrimp, cover and allow it to spring it natural juices as well (about 2 minutes).

* Taste for salt.

* Remove from heat & add chadon beni.


Curried Potato & Channa


Yield – 4 to 6 Servings


Ingredients

Mustard Oil – 2 tbsp

Onion – 2/3 cup (finely chopped)

Hot Pepper – 2 tsp or to taste (finely chopped)

Pimento – ¼ cup (finely chopped)

Caripulee leaves – 2

Methi (Fenugreek) Seeds – 1 tbsp

Curry Powder – 3 tbsp

Geera (Cumin) Powder – ¼ tsp

Water – ½ cup

Garlic – ¼ cup (finely chopped)

Salt – 1 to 1 ½ tsp

Black Pepper – ½ tsp

Potato – 1 lb (cubed)

Canned Channa – 1 cup

Water – 2 cups

Chadon beni – 1/3 cup

Method

* Heat a medium sized pot over medium heat.

* Add oil.

* Once oil is heated, add onion, hot pepper, pimento, caripulee leaves & methi seeds.

* Allow to cook until onions are translucent (about 2 minutes).

* Mix curry powder & geera with ½ cup of water.

* Add curry mixture, garlic, salt & black pepper.

* Continue to cook over medium heat until the mixture turns into a thick paste.

* Add potato & channa and mix until all the pieces are fully coated in your curry mixture.

* Cover and allow the potato and channa to spring its natural liquid (about 5 minutes).

* Add water, stir, partly cover and allow to cook until done (about 15 minutes).

* Taste for salt.

* Remove from heat & add chadon beni.


Pumpkin Talkari


Yield – 6 to 8 Servings


Ingredients

Mustard Oil – 2 tbsp

Geera (Cumin) Seeds – 1 tbsp

Methi (Fengureek) Seeds – 2 tbsp

Caripulee Leaves – 4

Cinnamon Stick – 1 (optional)

Onion – 1 cup (finely chopped)

Hot Pepper – 1 tbsp or to taste (finely chopped)

Garlic – 1/3 cup (crushed & chopped)

Pumpkin – 5 lb (cubed)

Salt – 2 tsp or to taste

Brown Sugar – 2 tbsp (optional)


Method

* Heat a large pot over medium heat.

* Once heated, add oil.

* Once oil is heated, add geera, methi, caripulee, cinnamon, onion & hot pepper.

* Allow the ingredients to cook and infuse in the oil (about 2 minutes).

* Add garlic, pumpkin & salt.

* Stir to combine all ingredients.

* Raise heat to high, cover and allow the high heat to break down the pumpkin and spring its natural liquids (about 5 minutes).

* Stir, cover and repeat the process until pumpkin has fully broken down.

* Taste for salt & acidity and add sugar if needed.

* Enjoy!

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