CURRY SHRIMP AND RICE — Super Blue and Ravi B

After they perform their hit, Superblue and Ravi B joins Joel in the kitchen as he makes them this classic combination

2 lbs large shrimp, peeled and deveined

1 tsp curry powder

1 tsp turmeric powder

1 tbsp green seasoning

½ tsp pepper sauce (or more according to taste)

Curry paste:

1½ tbsp curry powder

1 tbsp amchar masala

1 tsp geera powder/cumin

1 tsp turmeric

Water

1 large onion, diced

2 – 3 pimento peppers, seeded and chopped

2 – 3 blades shadon beni, chopped

1 tbsp chopped thyme

3 – 4 cloves garlic, chopped

1½ cups coconut milk

2 – 3 tbsp vegetable oil

Season the shrimp with curry powder, turmeric, green seasoning, pepper sauce, salt and pepper. Let marinate for ½ hour.
Mix together the ingredients for the curry paste. Add just enough water to make a thick runny paste.
Heat 2 tbsp oil in a large saucepan. Add the curry paste and cook for 1 – 2 minutes. Add the shrimp and mix well into the curry. Cook the shrimp for no more than 1 – 2 minutes. Remove and set aside.
In the same saucepan, add just a little more oil. Add the onions and peppers and cook for a couple of minutes until tender. Add the garlic.
Add the coconut milk and mix well. Season with a little salt and pepper. Let the coconut milk come to a boil. After a few minutes of cooking, add back the shrimp and the fresh green seasoning. Mix well. Reduce the heat and let cook for a few more minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning if necessary.
Serve with rice.