🇬🇾 Guyanese Katahar & Shrimp Recipe 🇬🇾

coconut milk

🥗Healthier: coconut cream

💰Cheaper: milk + coconut extract

Milk + coconut extract provides a similar flavor at a lower cost.

Prepare green seasoning by blending green chili, garlic, red chili, and scallions.

Pat shrimp dry and coat with some of the green seasoning; cover and set aside.

Wash and cut katahara into small pieces if necessary; set aside.

Chop the tomato and combine with remaining green seasoning, curry powder, and masala on a plate.

Heat about 1/4 cup cooking oil in a pan over high heat until hot.

Add shrimp to the hot oil and fry for about 4-5 minutes on both sides until browned; remove and set aside.

Add the prepared masala to the oil in the pan and fry for 4-5 minutes until oil separates from the masala.

Add katahara to the pan and mix well with the masala; fry for about 1 minute.

Pour in coconut milk and mix; allow to fry until liquid reduces.

Cover and cook until water is dried out; check to prevent burning.

Add about 4 cups of water and cover to bring to a boil; adjust water as needed.

After 20 minutes, add salt, accent, and adobo; mix and cover to cook further.

After an additional 30 minutes, add the shrimp back into the pan; mix in scallions for presentation and cook for about 1 minute.

Turn off the heat and transfer to a serving container.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens