Step-by-Step Instructions

1. 1.Prepare Curry Paste

   In a bowl, combine 1.5 teaspoons of roasted ground jeera, 1 tablespoon of curry powder, 1.5 teaspoons of garam masala, and 2 tablespoons of minced garlic. Add a small amount of water to form a thick paste and mix well. Then, add the half-chopped onion to the curry paste and mix.

2. 2.Prepare Vegetables and Shrimp

   Chop 3 stems of shallot and 2 wiri wiri peppers (if using). Clean the same (flat beans) by peeling off the veins from the edges and cutting them in half. Peel and chop the potato into bite-sized pieces. Wash the white belly shrimp.

3. 3.Sauté Curry Paste

   Heat 2 tablespoons of cooking oil in a pan. Once hot, add the prepared curry paste with the onion. Sauté for about 2 minutes, stirring continuously, until the curry paste releases its aroma.

4. 4.Add Shrimp and Vegetables

   Add the chopped shallot and wiri wiri peppers to the pan and mix. Then, add the white belly shrimp and stir. Immediately add the cleaned same and chopped potato. Add 1 tablespoon of salt and mix all ingredients thoroughly until everything is well coated with the curry paste. Cover the pan and let it cook for 10 minutes to allow the vegetables to release their juices.

5. 5.Prepare Coconut Milk

   Grate half a coconut. Add water to the grated coconut and squeeze out the milk, straining it to remove any pulp.

6. 6.Add Coconut Milk and Simmer

   After 10 minutes of cooking the vegetables, remove the lid and pour the strained coconut milk into the pan. Stir to combine. Cover the pan again and let the curry simmer for approximately 20 minutes, or until the potatoes are tender and the gravy has thickened to your desired consistency.

7. 7.Final Seasoning and Serve

   Once the curry is done, check for salt and add a little more (about 0.5 teaspoon) if needed, mixing it in well. The Guyanese same curry with potatoes and shrimp is now ready to be served. Enjoy with rice or roti.