Curry Shrimp & Bhagi by Shaun & Alex (@bahayogi) in Trinidad & Tobago 🇹🇹 Foodie Nation

Alex Kaufmann @bahayogi stops by to help Shaun prepare some Curry Shrimp with Dasheen Bush Bhagi to accompany their Dhalpuri and Dosti Roti.

Dasheen Bush Bhagi

Yield - 32 oz

Ingredients

Coconut Oil - 1/2 cup

Fenugreek (Methi) Seeds - 1 tbsp

Cumin (Geera) Seeds - 1 tsp

Curry Leaves - 5

Onion - 2 cups (thinly sliced)

Garlic Cloves - 6 to 8 (crushed)

Fermented Pimento Sauce - 1/4 cup

Fermented Pepper Sauce - 1 tsp or to taste

Dasheen (Callaloo) Leaves - 3 lbs (roughly chopped)

Salt - 1 1/2 tsp or to taste

Method

Heat a large pot over medium heat.

Once heated, add your coconut oil.

Once your oil is heated, add your fenugreek, cumin, curry leaves and onion.

Allow your onion to cook until translucent (about 2 minutes).

Add your garlic, pimento, pepper and dasheen.

Mix well to combine, cover and allow the heat to break down your dasheen (about 5 minutes).

Lower your heat to low, add your salt and stir to combine.

Cover and allow your dasheen to continue to cook and break down, stirring every 5 minutes.

Once your bhagi has reached your desired consistency, taste for salt and enjoy!

Curry Shrimp

Yield - 4 to 6 Servings.

Ingredients

Extra Large Shrimp - 2 lbs

Green Seasoning - 1/2 cup

Salt - 1 1/2 tbsp or to taste

Black Pepper - 1/2 tsp

Coconut Oil - 1/4 cup

Onion - 2 cups (thinly sliced)

Curry Leaves - 5

Cumin (Geera) Seeds - 1/2 tsp

Garlic Cloves - 6 to 8 (crushed)

Turmeric Powder - 1/2 tsp

Curry Powder - 2 tbsp

Water - 1/2 cup

Fermented Pimento Sauce - 1/4 cup

Fermented Pepper Sauce - 1/2 tsp or to taste

Chive - 1/4 cup (finely chopped)

Chadon Beni - 1/4 cup (finely chopped)

Tomato - 1 cup (diced)

Method

Season shrimp with green seasoning, salt & black pepper.

Heat a large saute pan over medium heat.

Once heated, add your coconut oil.

Once your oil is heated, add onion, cumin and geera.

Allow to cook until the onion is translucent (about 2 minutes).

Add garlic and allow to cook.

In a bowl, mix turmeric, curry powder and water.

Once garlic begins to turn brown, add your curry powder mixture.

Stir and allow it to thicken to a paste.

As it begins to stick to the bottom of your pan, add your shrimp, pimento & pepper sauce.

Stir to combine, cover, reduce heat to low and allow shrimp to cook (about 5 minutes).

Once cooked, add remaining ingredients and taste for salt.

Enjoy!