An interesting street food morsel - Trinidad street food has more in common with Mumbai than some of its Caribbean neighbors. Granted, there's the Shark and Bake, but the curries and pickles have a remarkably Indian taste. This roti is really meant to be carried about as you head toward the beach. Roti stands are fairly common, and very simple.
This is a fairly simple curry recipe that can be cooked a couple different ways. I like to use canned tomatoes so that I can use roasted without burning anything. There are a couple different ways to do the curry too, and you can choose whether to use whole seeds or ground. Depends what you have handy - we tend to have plentiful ground cumin, so that's what I use.
Shrimp Curry
Your choice - for the curry, use:
1 Tbsp curry paste or powder
- or -
3/4 tsp cumin
3/4 tsp coriander
3/4 mustard
1/2 tsp black pepper
1/2 tsp tumeric
1/2 tsp red pepper
You can either grind this from seeds or use ground spices
2 Tbsp oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2-3 in. grated ginger
1 can of diced tomatoes
1/2 cup water
1 tsp salt
1 1b medium shrimp, shelled, deveined and cleaned
2 Tbsp fresh lime juice
Roti
Directions
- Cook the onion, garlic and ginger over medium heat until the onion is translucent, about 5 minutes
- Add the spices or paste and cook 2 minutes more
- Add the tomatoes, water and salt and stir. Bring to a boil, then simmer until most of the water is boiled off.
- Add the shrimp and stir well. Cover and let the shrimp cook for 5 minutes.
- Remove from heat and stir in the lime juice.