Curried Shrimp with Sada Roti and Mango Chutney

Succulent shrimp and tender potatoes simmered in a rich, fragrant curry sauce, served with soft, unleavened Sada Roti and a sweet-tangy mango chutney.

• Prep: 35 min
• Cook: 45 min
• Total: 1 hr 20 min
• Servings: 5
• Cuisine: Trinidadian
• Difficulty: Medium

Dietary

• Dairy-Free
• Nut-Free
• High-Protein
• High-Fiber
• Low-Fat
• Low-Saturated-Fat

Tags

• fry
• spicy
• fresh
• crowd-pleaser

Ingredients

• 1.5 pound shrimp (peeled and deveined)
• 1 tablespoon lime juice (fresh)
• 2 teaspoon kosher salt (divided)
• 1 teaspoon turmeric powder
• 2 tablespoon curry powder
• 3 tablespoon vegetable oil (divided)
• 1 yellow onion (medium, finely chopped)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 Roma tomato (large, diced)
• 2 red potatoes (medium, peeled, cut into 1-inch cubes)
• 3 cup water (warm)
• 0.5 cup fresh cilantro (chopped)
• 1 Sada Roti (for serving)
• 3 cup all-purpose flour
• 1 teaspoon baking powder
• 1 jar mango chutney (for serving)

Instructions

1. Season the peeled shrimp with lime juice, 1/2 teaspoon kosher salt, and turmeric powder. Set aside.
2. In a large skillet or pot, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
3. Add the curry powder to the pot and toast for 1-2 minutes, stirring constantly, until very fragrant. Stir in the diced Roma tomato.
4. Add the cubed red potatoes and 2 cups of water to the pot. Bring to a simmer, then cover and cook for 15-20 minutes, or until potatoes are tender.
5. While the curry simmers, prepare the Sada Roti. In a large bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon kosher salt. Gradually add warm water, mixing until a soft, slightly sticky dough forms. Knead for 5 minutes on a lightly floured surface until smooth and elastic. Divide the dough into 5 equal portions, roll each into a ball, and let rest covered for 15 minutes.
6. After the dough rests, flatten each ball into a round, 6-8 inch disc using a rolling pin on a lightly floured surface. Heat a large cast-iron skillet or griddle over medium-high heat. Add 1 teaspoon of vegetable oil to the skillet.
7. Cook each roti for 1-2 minutes per side, until lightly golden and puffed up. Repeat with remaining dough, adding more oil as needed. Stack the cooked rotis and cover them with a clean cloth to keep warm and soft.
8. Once the potatoes are tender, stir the seasoned shrimp into the curry. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque. Do not overcook.
9. Taste and adjust seasoning, adding remaining 1 teaspoon kosher salt as needed. Stir in fresh cilantro if using. Serve the curried shrimp and potatoes hot with warm Sada Roti and mango chutney on the side.

Notes

The dough for Sada Roti should be soft. If it's too stiff, add a tiny bit more water; if too sticky, a tiny bit more flour. Serve the roti warm as it becomes stiff when cold. Store-bought mango chutney is perfectly fine here.

Nutrition (per serving)

• Calories: 720
• Protein: 42.5 g
• Carbohydrates: 105 g
• Fat: 15 g
• Fiber: 8 g
• Sodium: 1150 mg
• Saturated Fat: 2.5 g
• Sugar: 12 g
• Cholesterol: 230 mg