Here’s another classic Caribbean dish I only started truly appreciating in adulthood: curry bodi (yard bean, snake bean, or bora) served with hot Sada Roti and a side of Apple Kuchela (Mango Kuchela is even better).
You’ll Need…
1 lb Shrimp (41-15)
1 lime or lemon (juice)
3 tablespoons olive oil (divided)
1 tablespoon salt (divided)
1 teaspoon black pepper (divided)
2 tablespoons Green Seasoning (divided)
2 1/2 tablespoons curry powder (divided)
1 medium onion (diced)
8-10 cloves of garlic (smashed)
3/4 tablespoon Anchar Masala
2 lbs Bodi (washed and trimmed)
1 large potato (sliced)
1/2 Scotch Bonnet pepper (optional)
1 cup water
1 medium tomato (diced)
2 tablespoons coconut cream
Notes! Follow along with the video below, as much more about the recipe is discussed there. If you’re making this gluten-free, please review the complete list of ingredients to ensure they meet your gluten-free dietary needs, especially the curry powder you use, as some may contain fillers.
Peel, devein, and wash the shrimp with cool water and lemon juice. Drian, then season with one tablespoon olive oil, one tablespoon Caribbean Green Seasoning, 1/3 of the salt, 1/3 of the black pepper, and 1/2 tablespoon curry powder. Combine everything.
Heat a deep and wide pot on a medium flame. Quickly add and stir the shrimp.
Cook for 2-3 minutes, then remove and set aside.
In the same pot, add the remaining oil along with the onion, garlic, and Anchar Masala. Cook on low for three minutes, then add the remaining black pepper, Caribbean Green seasoning, and the rest of the curry powder.
Things will go darker, start clumping (add more oil if needed), and become fragrant. After four minutes, turn the heat up to medium, add the prepared bodi (washed, trimmed) to the pot, stir well to deglaze the pot, and coat the bodi with the curry base we created.
Add the coconut cream, Scotch Bonnet pepper, remaining salt, potato slices, diced tomato, and water to the pot and stir well.
Bring to a boil, then reduce to a simmer and cook for 25 to 30 minutes. If it starts sticking, add more water. Keep an eye on it.
At this point, everything should be tender. Add the shrimp we cooked earlier, stir well, shut off the stove, and you’re done.
In the video, I explained how to make this a dry dish or a dish with some gravy.
I’d recommend not cooking the dish after you’ve added the shrimp, or you’ll risk having a curry dish with tough and chewy shrimp. Allow the residual heat in the pot to finish things.
Source: caribbeanpot.com
