Guyanese style shrimp curry is a savory curry made with traditional Indian spices with a Caribbean flare.
1 lb shrimp
1 tbsp oil
3 cloves garlic
2 bay leaves
2 tsp gheera (roasted ground cumin and coriander found in west indian stores)
2 tsp turmeric
1 tbsp curry powder
Salt to taste
Pepper to taste
2 tbsp grated coconut, optional
1 can coconut milk
1 tomato cut into 8ths
1/2 cup cilantro
Optional: Marinate shrimp for 2 or more hours in fridge with lime juice and 1/2 tbsp curry powder.
Chop the onions, heat the oil in a pan and fry lightly with bay leaves after a few minutes add garlic, so that garlic don’t burn
Add the turmeric, curry powder and gheera and fry for a minute then add 1/2 cup of water to keep from burning.
Add the shrimp and grated coconut, salt and pepper, fry for a few more minutes.
Add coconut milk, stir and cover the pot. Boil on medium heat until shrimp is cooked and liquid has boiled down into a creamy sauce, about 5 minutes.
Lastly add tomato before removing from the heat.
Serve hot with rice, sprinkled with grated coconut and cilantro.