Fiery Trinidadian Fried Shrimp Roti with Curry Chickpeas
A vibrant Trinidadian dish combining crispy fried shrimp, flavorful curry chickpeas, and soft roti, delivering a spicy and satisfying culinary experience.
Preparation
Get these tasks done before you start cooking.
Marinating the Shrimp
- 1
Combine Marinade
Combine lime juice, green seasoning, scotch bonnet pepper, and salt.
Tip: Use fresh scotch bonnet pepper for the most authentic heat.
- 2
Coat the Shrimp
Coat shrimp in the mixture thoroughly.
- 3
Chill
Refrigerate for at least 30 minutes or overnight for best results.
Preparing the Roti
- 1
Mix Dry Ingredients
Mix flour, baking powder, and salt in a bowl.
- 2
Form the Dough
Add melted ghee and gradually incorporate water until a soft dough forms.
- 3
Rest the Dough
Let it rest for 20 minutes covered with a damp cloth.
How to Make Fiery Trinidadian Fried Shrimp Roti with Curry Chickpeas
Total time: 2 h · Yields 4 servings
- 1
Fry the Shrimp
Heat oil in a pan, dip marinated shrimp in flour, then fry until golden brown.
- 2
Cook the Chickpeas
Sauté curry powder in oil, add chickpeas, seasoning, coconut milk, and water, simmer until thickened.
- 3
Cook the Roti
Roll dough into circles and cook on a hot griddle until puffed and golden on both sides.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can prepare the curry chickpeas and dough in advance, and fry the shrimp just before serving.
Can I substitute the shrimp with another protein?
Absolutely, chicken or tofu makes great alternatives.
What's the best way to reheat the roti?
Warm on a skillet over medium heat for 1-2 minutes on each side to maintain its texture.
Is there a non-spicy version?
You can reduce or omit the scotch bonnet pepper for a milder dish.
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