1 pound, peeled and deveined shrimp (uncooked)
3 teaspoon green seasoning
1 teaspoon salt
1 teaspoon black pepper
1/2 of a large onion sliced thin
2 cloves of freshly grated garlic
1 habanero (optional)
3 tablespoons curry powder
1/4 teaspoon turmeric powder
1 tomatoes, diced
1 potato, peeled and diced into 1 inch cubes (preferably russet)
2 tablespoon oil
1/2 cup of water plus 6 tablespoon.
1 tablespoon chopped cilantro
Rinse the shrimp under cold running water, drain and place into a bowl.
To the shrimp add 2 teaspoon on green seasoning, a pinch of salt and black pepper.
Mix and allow to marinate for 30 minutes.
Place the curry powder in a small bow and add the remaining green seasoning and 6 tablespoon of water. This will make a slurry with the curry powder. Set aside until ready to use.
Heat a wide skillet on the stove on medium heat.
Add the sliced onions and pepper (if using) to the skillet. Sauté until the onions are just starting to soften.
Add in the curry slurry now to the skillet. Add the garlic and stir.
The curry slurry has to fry for at least 2 minutes. Continue to mix it so it does not stick to the pan and burn. If it is sticking too much add a tablespoon of water to it and allow it to cook.
Next add in the tomatoes and the potato. Add the remaining salt and black pepper. Mix.
Add 1/2 cup of water and reduce the heat to low and cover with a tight lid.
Occasionally check on the softness of the potato. Once the potato is fork tender, about 15 minutes, add in the shrimp. If there is no water left in the pan add a little more, just enough to make some gravy.
Cook only until the shrimp starts to curl; about 3-4 minutes longer. Remove from the heat.
Garnish with chopped cilantro and serve with Roti/naan or white rice!