CURRY SHRIMP & ALOO with PARATHA (Buss-up-Shut) ROTI

Today’s curried shrimp with potato (aloo) & roti was requested by my hubby. This is his absolute favorite meal, and he asked me to make it like his favorite roti shop in Trinbago.

Ingredients:
1 ½ lbs of shrimp (peeled and deveined)
2 large potatoes / 3 medium (cut into small pieces and boiled)
½ cup of green seasoning – 8 bandhania/cilantro/chadon beni leaves + 1 head of garlic + hot pepper
Salt (your preference)
1 inch piece of ginger, grated
3 thyme sprigs
1 teaspoon of black pepper
1 small onion, diced
1 head of garlic, minced
3-5 bandhania leaves, chopped
Hot pepper (as much or as little as you like)
Curry leaves (optional)
1 tablespoon of curry powder + 1 teaspoon of black amchar masala + 1 teaspoon of roasted ground geera + 1 teaspoon of turmeric powder
½ - 1 cup of water for the sauce

Paratha/ Buss-up-Shut Roti
3 cups of flour
1 tablespoon (3 teaspoons) baking powder
1 teaspoon of salt
1-1 ½ cups of lukewarm water
1 ½ tablespoons of oil for coating the top + more for cooking the roti
Butter, oil or ghee for creating the layers.


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Love,

R.


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