Channa and Aloo with Shrimp
I’m sure we can all agree that Curry Chickpeas (channa) with Potato (aloo) is insanely tasty and comforting, especially when you have freshly made Paratha Roti on the side. With that in mind, allow me to share yet another way to further enhance this wonderful curry dish. If you head over to the Recipe Index, you’ll find other variations I’ve shared over the years.
Photo bo Chris De La Rosa
You’ll Need…
3/4 lb medium shrimp (cleaned)
2 tablespoon Caribbean Green Seasoning (divided)
2 1/2 tablespoon curry powder (divided)
3/4 tablespoon salt (divided – adjust)
1 tablespoon black pepper (divided)
3 tablespoon olive oil (divided)
1 med onion (sliced) 7 cloves garlic (crushed)
1 scotch bonnet pepper (optional)
1 tablespoon ground masala
1 teaspoon turmeric (saffron)
4 large potatoes (sliced)
1 large can chickpeas (channa)
3 1/2 cups water (adjust)
1 teaspoon ground roasted Cumin (geera)
2 tablespoon chopped cilantro
Notes. May I recommend that you follow along with the video below as much more about the recipe is discussed there. I used an entire Scotch Bonnet pepper as I like my curry spicy. You may leave it out or use (any hot pepper) in amounts you can tolerate. And finally, if making this dish gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free requirements. Especially the curry powder you use as some can contain fillers.
Season the cleaned and deveined shrimp with 1/3 of the salt, 1/3 of the Caribbean Green Seasoning, 1/3 of the black pepper and 1 tablespoon of the olive oil. Use any oil you prefer cooking with. Stir and let it sit for 5 minutes.
Photo bo Chris De La Rosa
Heat your saucepan on a medium flame, then quickly cook the shrimp for 90 seconds, then remove and set aside for later. They will curl and change to a pink/orange color. Don’t cook longer or they will go chewy.
Photo bo Chris De La Rosa
In the same pot (lower the heat) add the remaining oil along with the garlic, onion and scotch bonnet pepper. Cook on low for 2-3 minutes. After which you’ll add the remaining back pepper, curry powder, green seasoning, turmeric and ground masala. Continue cooking on low for another 2-3 minutes. Add a bit more oil should it be overly dry.
Photo bo Chris De La RosaPhoto by Chris De La Rosa
In the video I explained that I cut the potatoes in 2 sizes so the bigger pieces will hold some shape as they cook. Turn the heat up to med and add the sliced/washed potatoes to the pot and stir well.
Photo by Chris De La Rosa
At this point you may add the chickpeas (say channa) to the pot, along with the water and remaining salt. In the video I explained why I rinse and drain the chickpeas as well as remove the other skin (discard).
Photo by Chris De La RosaPhoto by Chris De La Rosa
Bring to a boil, then reduce to a simmer and cook until the potato is tender and start falling apart.
Photo by Chris De La Rosa
About 20-25 minutes later it will be time to taste for salt and adjust to your liking. If you find that the gravy or sauce is a bit runny, use the back of your spoon to crush a few pieces of the potato. However keep in mind that as it cools it will thicken further, plus the residual heat from the pot will thicken things too.
Photo by Chris De La RosaPhoto by Chris De La Rosa
Add the cilantro (were I in the Caribbean I’d add chopped Chadon Beni aka culantro) and geera and stir well. Then it’s time to return the shrimp to the pot, stir well and cook for 1 minute before turning off the stove.
Photo by Chris De La RosaPhoto by Chris De La Rosa
Simplicity at it’s best in my humble opinion.
Source:www.caribbeanpot.com
