Trinidad-Style Curried Potatoes (Aloo) with Green Beans and Shrimp

Trinidad-Style Curried Potatoes (Aloo) with Green Beans and Shrimp

Pixie2 99

"This is my version of curried potatoes, green beans, and shrimp. It's yummy! This recipe is versatile in that if you want to make it vegetarian just leave out the shrimp! Use a Trinidadian brand of curry powder if available. Serve this over steamed basmati rice or with naan."

Ingredients 1 h 10 m {{adjustedServings}} servings 499 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 57.6g
  • 19%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1073 mg
  • 43%

Based on a 2,000 calorie diet

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  1. Toss the shrimp, white wine vinegar, seafood seasoning, and cumin together in a bowl.
  2. Heat the oil in a pot over medium heat; cook the onions in the oil until they begin to brown, 5 to 7 minutes. Stir in the celery, carrot, red bell pepper, and scotch bonnet pepper; cook until tender, about 5 minutes. Add the garlic and cook another 3 minutes. Whisk the curry powder into 1/2 cup of water in a small bowl; pour into the pot while also adding the potatoes; mix to coat and allow to cook 2 to 3 minutes more. Pour in 2 cups hot water and bring mixture to a boil. Gently lie the green beans into the pot. Allow the mixture to simmer until the potatoes are tender, 15 to 20 minutes. Add the shrimp and cook another 5 minutes. Sprinkle the cilantro leaves over the mixture and season with salt and pepper just before serving.
Tips & Tricks
Syrian Green Beans with Olive Oil

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Slow-Cooked Green Beans

Slow-cooked green beans with bacon—it's Southern-style comfort food at its best.

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Reviews 6

  1. 8 Ratings


To fix the "runniness" that some people are having, I'd suggest an Indian technique that usually works well. It's called Bhoona and is essentially a dry-frying technique. It takes a little more consistent attention because you put, say, half the water in at first, and let it cook until the water is nearly boiled away. Then you add another couple ounces of water and cook it down again, and stop adding water when the potatoes are done. I haven't tried this dish yet, but given the comments about the runniness, I intend to make that one little modification in the cooking process when I make it tomorrow. I'll let you know how it turns out.

The Deevah Socialite

I love this dish. I have made this at least 5 times in the past 2 months. I recently made this for some friends and they now all keep asking me to make it again. You have to like Trini food to really appreciate this dish. as for blandness, I personally season food to my liking this way I don't end up with a bland meal. No one knows my taste buds like I do.


I really liked this recipe and can see that with all great curries you can play with it at much as possible to make infinite variations. I wanted a little less broth and a little more curry so at the end I cooked off some broth and added about another 1/2 Tablespoon of curry powder. Thanks Pixie for a wonderful recipe - next time perhaps I'll make some naan to go with it!