Potato Roti Curry Recipes

SHRIMP AND POTATO CURRY ROTI FILLING

Steps:

• Peel and clean the shrimp, reserving shells. Put the shrimp in a bowl and mix in the lime juice and chopped coriander stems (or shadowbene). Set aside for at least 1/2 hour.
• Meanwhile, place the reserved shrimp shells in a large stockpot and cover with a quart of water. Simmer over medium heat for 1 hour. Strain and reserve.
• In a large, deep skillet, heat the oil or ghee over medium high heat and saute the onions, stirring constantly, for 4 to 5 minutes, or until they begin to stick to the pan and turn light brown. Add the garlic and saute for 2 minutes. Add the curry powder and stir for 1 minute, taking care not to burn the spice. Add the chopped potatoes, stirring to coat with the curry-onion-garlic mixture.
• Add the Scotch bonnet pepper and 2 cups of the shrimp stock. Stir and bring to a simmer. Cover, and simmer slowly for about 40 to 45 minutes, or until the potatoes soften and begin to thicken the sauce. (If the mixture becomes too dry, add additional shrimp stock.)
• Add the marinated shrimps. Cook, uncovered, over medium heat for 10 minutes. Add salt to taste. Let cool a few minutes before adding to roti.

POTATO ROTI CURRY

Steps:

• Combine first 6 ingredients; set aside.
• Heat oil in a large Dutch oven over medium heat.
• Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly.
• Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly.
• Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil.
• Cover, reduce heat, and simmer 25 minutes or until potato is tender. Sprinkle with cilantro.

ROTI AND BEEF CURRY

Steps:

• Pour the boiling water over the flour. Use a big spoon for mixing as dough will be really hot. Mix until smooth so it will be easy to roll out (like a pie shell); grease frypan before frying.
• Make them the size of taco shells. Also oil both sides of roti and fry.
• Keep it warm in a covered pan or bowl while frying the remaining roti.
• Serve with curry.
• Heat the oil first. Fry the ginger, garlic and the onion until brown.
• Add the salt and curry powder.
• Stir for about 2 minutes.
• Add small cubes of beef and let it cook until the beef is tender.
• Then add potato cubes.
• If the meat is kind of dry, add a little water.
• Also the meat and potatoes will cook better.
• When curry mixture is done, put some in each roti shell (something like tacos) and wrap the roti shell around the curry mixture (like a package).

EASY-PEASY POTATO CURRY RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
• Add the garlic and saute for about 2 minutes, until fragrant.
• Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
• Add the potatoes and mix well until well-coated in spices.
• Add the chickpeas and stir to incorporate.
• Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
• Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
• Serve with cooked rice and naan and garnish with fresh cilantro.
• Enjoy!