Recipe

1 large russet potato, peeled and cut into 2 inch thick chunks

1 cup of long beans or bora, chopped into 2 inch pieces

10-12 medium, peeled and deveined shrimp

1 tablespoon green seasoning

1 tablespoon curry powder

1 tablespoon oil

1 onion, thinly sliced

2 cloves of garlic, crushed

1 habanero pepper (reduce if you do not want spicy)

2 teaspoon salt

1 teaspoon fresh ground black pepper

2 large roti for wrapping.

Directions

Rinse your shrimp unto cold running water, be sure all the veins has been removed. Drain and place in a large bowl. Season with 1 teaspoon salt, 1/2 teaspoon ground black pepper and 1/2 tablespoon of green seasoning. Set aside to marinate for 30 minutes.

Heat a large skillet on the stove on high heat. Add half the oil and half of the curry powder.

Let this fry for 30 seconds, while continually stirring to avoid burning the curry. Add the shrimp. Sauté for 1-2 minutes. Just until the shrimp starts to curl. Remove the shrimp from the skillet and sate aside.

Reduce the heat to medium on the skillet. Add the rest of the oil.

Add the onions, garlic, hot peppers and green seasoning. Sauté until the onions are soft. Add the curry powder and 2 tablespoons of water to form a slurry in the skillet. Let the curry cook for about 2 minutes. The curry will smell fragrant.

Add in the potatoes and long beans. Add the rest of the salt and black pepper. Turn the heat down to low or the lowest setting on your stove.

Cover and allow to cook for 15 minutes. Periodically check to make sure it is not burning or sticking. If it is sticking add a tablespoon of water at a time to the skillet.

You do not want to add too much water to it or it will make your roti mushy.

Once the potatoes are soft, and most of the water has evaporated add back in the cooked shrimp. Cook together for 30 seconds and turn off the heat.

***Note

The reason I cook the shrimp first and add it in back at the end is because I did not want to over cook my shrimp.

Assemble:

Place the roti on a flat surface. Add some of the Shrimp & Potato mixture to the edge that is closest to you. Fold over the edge of the roti closer to you. Then fold in both ends over that and roll.

The idea is to wrap it as though you are wrapping a burrito. Try to wrap it tight. Cut down the middle and serve!

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