Pairs well with Curry Bodi with Shrimp and Potato
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Curry Bodi with Shrimp and Potato
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A flavorful Caribbean curry dish featuring bodi (yard bean), shrimp, and potatoes, seasoned with curry powder, Caribbean green seasoning, and spices, finished with coconut cream and tomato for a balanced, spicy, and aromatic meal.
00:40:00 total
Serves 4
medium
Main Various
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Ingredients
- shrimp - 1 pound (cleaned, deveined, about 1 pound (41-50 count))
- olive oil - 3 tablespoons (for cooking shrimp and vegetables)
- salt - watch the video to see (to taste, initial and later adjustments)
- black pepper - watch the video to see (to taste)
- curry powder - about 2 teaspoons (initial 1 teaspoon, more for cooking)
- Caribbean green seasoning - 2 tablespoons (used in seasoning shrimp and cooking vegetables, about 2 tablespoons total)
- bodhi (yard bean, bora, snake bean) - 2 pounds (trimmed, cut into 1-inch (2 cm) pieces, about 2 pounds)
- potatoes - 2 medium (medium-sized, thinly sliced, 2 pieces)
- tomato - 1 medium (diced, optional)
- anchar masala - about 1 teaspoon (or substitute with ground roasted jeera (cumin))
- onion - 1 medium (diced)
- scotch bonnet pepper - 1/2 pepper (cut in half, use half for cooking)
- garlic - watch the video to see (generous amount, minced)
- water - 3/4 to 1 cup (about 3/4 to 1 cup for cooking)
- coconut cream - 2 tablespoons (thick, refrigerated, about 1.5 to 2 tablespoons)
- lemon juice - watch the video to see (for washing shrimp)
Instructions
- Prepare and Season Shrimp: Clean and devein shrimp, wash with lemon juice and cool water. Season with 1 tablespoon olive oil, salt, black pepper, 1 teaspoon curry powder, and 1 tablespoon Caribbean green seasoning. No need to marinate.
- Quick Cook Shrimp: Heat a dry pot on medium flame. Add shrimp and about 1/2 cup water. Cook shrimp quickly for about 2-3 minutes, flipping once until shrimp curl and turn opaque. Remove shrimp and set aside. Do not clean pot.
- Cook Aromatics and Spices: Add 1.5 to 2 tablespoons olive oil to the same pot. Add diced onion, generous garlic, and 1 tablespoon Caribbean green seasoning. Cook on medium-low heat for a few minutes. Add about 1 teaspoon anchar masala and remaining curry powder. Stir and toast spices in oil for 4-5 minutes until fragrant and curry darkens slightly.
- Add Bodi and Potatoes: Add trimmed and cut bodi to the pot. Toss to coat with spices. Add thinly sliced potatoes and half scotch bonnet pepper. Add salt to taste and about 3/4 to 1 cup water. Stir and bring to a boil.
- Simmer Curry: Add diced tomato and 1.5 to 2 tablespoons coconut cream. Stir to combine. Reduce heat to low-medium, cover pot slightly ajar to allow steam to escape. Simmer for about 25 minutes until bodi and potatoes are tender. Stir occasionally.
- Adjust Seasoning and Finish: Check tenderness of potatoes and bodi. Adjust salt as needed. Continue cooking uncovered for about 10 more minutes to reduce liquid if desired.
- Reintroduce Shrimp: Turn off heat. Add cooked shrimp back into the pot, mixing gently to combine and warm through with residual heat without overcooking.
- Serve: Serve hot with roti, rice, or your preferred side.
