Step-by-Step Instructions

1. 1.Prepare Eddoes and Saijan

   Peel the eddoes and cut them into bite-sized pieces. Peel the saijan (drumsticks) by carefully scraping off the outer skin with a knife, then cut them into 2-3 inch segments.

2. 2.Prepare Aromatics and Curry Paste

   Peel the garlic cloves and crush them along with the scotch bonnet peppers in a mortar and pestle until a coarse paste forms. Slice the white onion and chop the green onions. In a bowl, combine the curry powder, roasted cumin powder, garam masala, and the crushed garlic and pepper. Add 1 tablespoon of cooking oil to this mixture and mix well to form a thick paste.

3. 3.Sauté Onions

   Heat 2 tablespoons of cooking oil in a karahi (pot) over medium heat. Add the sliced white onions and sauté until they are translucent, about 2-3 minutes.

4. 4.Fry Curry Paste

   Add the prepared curry paste to the sautéed onions. Fry the paste for about 2 minutes, stirring continuously to prevent burning, until the raw smell of the spices disappears and the oil starts to separate.

5. 5.Add Vegetables and Shrimp

   Add the peeled and cut eddoes and saijan to the pot. Stir to coat them evenly with the curry paste. Then, add the peeled shrimp and salt to taste. Mix all ingredients thoroughly.

6. 6.Simmer and Finish

   Continue to cook the mixture, stirring occasionally, until the vegetables and shrimp release their juices and the liquid starts to evaporate, about 5-7 minutes. Once the juices have evaporated, add the chopped green onions and 2 cups of water. Stir well, ensuring no spices are stuck to the bottom of the pot. Cover the pot and let it simmer for about 15-20 minutes, or until the eddoes and saijan are tender and the gravy has thickened to your desired consistency. If the gravy becomes too thick, add a little more water as needed.