Seafood Roti: Curry Shrimp, Aloo, Channa & Pumpkin Recipe by Chef Shaun 🇹🇹 Foodie Nation

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  • Опубликовано: 18 окт 2024
  • Trinbagonian curry has a rich history shaped by diverse cultural influences. It originated with the arrival of Indian indentured laborers in the 19th century, who brought curry spices and dishes. African cooking techniques and indigenous ingredients further enriched Trinbagonian curries. Over time, cultural exchange among various ethnic groups led to the creation of unique Trinbagonian curry dishes. Adaptations, such as incorporating coconut milk, reflect local tastes. Curry is now deeply ingrained in our culture, celebrated at festivals and enjoyed as street food, showcasing the island's diverse culinary heritage.
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    Curried Lobster & Shrimp
    Yield - 4 Servings.
    Ingredients
    Lobster - 1 lb (cubed)
    Large Shrimp - 1 lb
    Lime/Lemon Juice - ¼ cup
    Salt - ¼ + ¼ tsp or to taste
    Black Pepper - 1/8 + 1/8 tsp
    Garlic - 1 tbsp + 1 tbsp (finely chopped)
    Ginger - ½ tbsp + ½ tbsp (finely chopped)
    Curry Powder - ½ tbsp + ½ tbsp + 2 tbsp
    Mustard Oil - 2 tbsp
    Onion - 2/3 cup (finely chopped)
    Hot Pepper - 2 tsp or to taste (finely chopped)
    Pimento - ¼ cup (finely chopped)
    Caripulee Leaves - 2 (large)
    Water - ¼ cup
    Chadon Beni - ¼ cup (finely chopped)
    Method
    Place lobster & shrimp in separate bowls.
    Submerge both in water, add lime juice and wash thoroughly.
    Drain off excess liquid.
    Season each with ¼ tsp salt, 1/8 black pepper, 1 tbsp garlic, 1 tbsp ginger & ½ tbsp of curry powder each.
    Set aside.
    Heat a medium sized pot over medium heat.
    Add oil.
    Once oil is heated, add onion, hot pepper, pimento & caripulee leaves.
    Allow to cook until onions are translucent (about 2 minutes).
    Mix remaining curry powder with ¼ cup of water.
    Add curry mixture.
    Continue to cook over medium heat until the mixture turns into a thick paste.
    Add lobster and mix until all the pieces are fully coated in your curry mixture.
    Cover and allow lobster to spring its natural juices (about 6 minutes).
    Stri in shrimp, cover and allow it to spring it natural juices as well (about 2 minutes).
    Taste for salt.
    Remove from heat & add chadon beni.
    Curried Potato & Channa
    Yield - 4 to 6 Servings
    Ingredients
    Mustard Oil - 2 tbsp
    Onion - 2/3 cup (finely chopped)
    Hot Pepper - 2 tsp or to taste (finely chopped)
    Pimento - ¼ cup (finely chopped)
    Caripulee leaves - 2
    Methi (Fenugreek) Seeds - 1 tbsp
    Curry Powder - 3 tbsp
    Geera (Cumin) Powder - ¼ tsp
    Water - ½ cup
    Garlic - ¼ cup (finely chopped)
    Salt - 1 to 1 ½ tsp
    Black Pepper - ½ tsp
    Potato - 1 lb (cubed)
    Canned Channa - 1 cup
    Water - 2 cups
    Chadon beni - 1/3 cup
    Method
    Heat a medium sized pot over medium heat.
    Add oil.
    Once oil is heated, add onion, hot pepper, pimento, caripulee leaves & methi seeds.
    Allow to cook until onions are translucent (about 2 minutes).
    Mix curry powder & geera with ½ cup of water.
    Add curry mixture, garlic, salt & black pepper.
    Continue to cook over medium heat until the mixture turns into a thick paste.
    Add potato & channa and mix until all the pieces are fully coated in your curry mixture.
    Cover and allow the potato and channa to spring its natural liquid (about 5 minutes).
    Add water, stir, partly cover and allow to cook until done (about 15 minutes).
    Taste for salt.
    Remove from heat & add chadon beni.
    Pumpkin Talkari
    Yield - 6 to 8 Servings
    Ingredients
    Mustard Oil - 2 tbsp
    Geera (Cumin) Seeds - 1 tbsp
    Methi (Fengureek) Seeds - 2 tbsp
    Caripulee Leaves - 4
    Cinnamon Stick - 1 (optional)
    Onion - 1 cup (finely chopped)
    Hot Pepper - 1 tbsp or to taste (finely chopped)
    Garlic - 1/3 cup (crushed & chopped)
    Pumpkin - 5 lb (cubed)
    Salt - 2 tsp or to taste
    Brown Sugar - 2 tbsp (optional)
    Method
    Follow the instructions illustrated in the video tutorial.
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