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Bunjal Shrimp

Shrimp sauteed and cooked in a thick fragrant Masala, the Shrimp is cooked in a flavorful curry paste with no additional liquid added. Bunjal, is a method of cooking where the meat or protein is sauted and fried down, evaporating most of the liquid
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Appetizer, Dinner, Lunch
Cuisine Caribbean, Guyanese, West Indian
Servings 6

Ingredients
  

  • 2 lbs Shrimp, peeled and deveined
  • 1 white onion, diced
  • 3-5 cloves of garlic, grated or finely diced
  • 3-5 stalks of culantro
  • 1- 3 wriwri pepper or scotch bonnet
  • 1 medium tomato, diced
  • 2 tbspn curry powder
  • 1 tbspn ground geera
  • 1 tbspn garam masala
  • 1 tbspn turmeric
  • dried thyme
  • salt
  • ground black pepper
  • thinly sliced scallion for garnish

Instructions
 

  • Peel and devein shrimp, wash with vinegar or lemon juice. Season and marinade shrimp with salt, black pepper and dried thyme. Set aside
  • Prep aromatics, dice onion, mince garlic, chopped culantro, tomato and pepper
  • To a wide pot add oil on medium high heat, begin sauteing onion, garlic, pepper and culantro till fragrant
  • Add curry powder, garam masala, geera, turmeric, salt, black pepper and thyme. Saute spices to bloom for 1-3 minutes then add tomatoes with 1/4 cup water. Let aromatics and spices saute to form a thick paste
  • After 5-7 minutes, the oil should separate from paste, add shrimp. Fully coat and combine shrimp with bunjal paste. Allow shrimp to release its own water and cook for 7-10 minutes
  • Add tablespoon of water if shrimp begin to stick to pot
  • After 10 - 15 minutes the shrimp should be fully cooked and heavily coated with masala
  • Garnish with thinly sliced scallions and served over rice or enjoy with roti
Keyword curry, seafood, shrimp