Bunjal Shrimp Curry

Bunjal Shrimp Curry are succulent jumbo shrimp cooked in a rich, thick curry paste.

Course Keto, Paleo, Whole30

Cuisine Guyanese

Keyword Bunjal Shrimp Curry, Bunjal Shrimp Curry recipe, how to make Bunjal Shrimp Curry, what is bunjal

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 199kcal

Author Althea Brown

Add shrimp, 1 tablespoon of salt and the juice of one whole lime to a large bowl. Mix together well, then wash thoroughly with cold water.
Next, season the shrimp with 1 tablespoon of curry powder, 1 tablespoon of granulated garlic, 1/2 teaspoon of salt, 1/2 teaspoon of roasted ground cumin, 1/4 teaspoon of garam masala and a pinch of black pepper or cayenne pepper, and set aside to marinate.
Next add onion and 1/4 cup of water to a blender cup or food processor and blend until smooth.
Then pour into a bowl and add 1 tablespoon of curry powder, 1 teaspoon of dried thyme, 1 teaspoon of granulated garlic, 1/2 teaspoon of ground cumin, 1/4 teaspoon of garam masala and 1/4 teaspoon of salt.
Next, mix together well to form a paste and set aside.
Then add 2 tablespoons of oil to a large frying pan on high heat.
When the oil is hot add the seasoned shrimp and sear for about 30 seconds on each side.
Then remove the shrimp from the pan and set aside.
In the same pan, add the curry masala and cook down until all the water evaporates and a thick paste forms. You may add another tablespoon of oil to the pan before adding the masala, if needed. Once the masala cooks down into a paste, it will be rich and dark in color.
You may add 1/4 to 1/2 cup of water to the paste and cook down until a thick sauce forms.
Then add the sautéed shrimp to the sauce and cook for an additional 2 to 3 minutes, but be careful not to overcook the shrimp.
Remove from the heat and enjoy with your favorite sides.