Curry Shrimp

[JOH]

This curry shrimp recipe is different from all other curry shrimp recipes. The flavorful blend of spices, seasonings, and curry is delectable on its own. But it’s the potatoes that pull the seasonings, curry, and shrimp together, while making it that much more of a hearty dish.

Preparation & Cooking Time: 30 to 45 minutes

Ingredients:

* 2 potatoes, cut into ½-inch / 1-cm cubes
* 1 large onion, chopped (about 1½ cups / 375 mL)
* 4 cloves garlic, chopped (about 2 tablespoons / 25 mL)
* ½ cup / 125 mL water
* ¼ cup /60 mL vegetable oil
* 1 teaspoon / 5 mL curry powder
* 1 teaspoon / 5 mL salt
* 1 teaspoon / 5 mL hot pepper sauce
* ½ teaspoon / 2 mL thyme leaves
* ½ teaspoon / 2 mL sugar
* ½ teaspoon / 2 mL black pepper
* 1 pound / 500 g shrimp, peeled

Method:
In a large pot, combine the potatoes, onion, garlic, water, oil, curry powder, salt, hot pepper sauce, thyme, sugar, and black pepper. Over medium heat, bring to a simmer and cook for about 20 minutes, stirring occasionally, until the potatoes are tender. Fold in the shrimp, cover the pot, and simmer for another 2 to 3 minutes or until the shrimp are just cooked. Mash some of the potatoes to thicken the sauce, if desired.

Serve curry hot on white rice or roti.