Curry Guyanese Recipes Seafood

Guyanese Bunjal Shrimp Curry with Bhaji (Spinach) Recipe

guyanese-bunjal-shrimp-curry

One of the first meals I cooked was Bunjal Shrimp Curry. There are so many great memories with this meal! It’s my favorite food of all time. Bhaji, or sauteed spinach is the perfect side to go with this savory main dish and pairs excellent with white rice, roti or garlic naan.

What is Bunjal you ask? Many people call it, Bunjay. Many people call it Bunjal. Bunjal simply means cooking the curry or sauce down so it coats and sticks to your protein and/or vegetable of choice.

Happy Cooking,

Jen

Guyanese Bunjal Shrimp Curry: Step by Step

What You’ll Need for the Shrimp Curry

  • 2 tablespoons of vinegar
  • 2 tablespoons of lemon juice
  • 2 tablespoons of curry powder
  • 1 tablespoon of masala
  • 1 diced whole onion
  • 2 cloves of garlic minced
  • 1/4 of a habanero pepper
  • Salt
  • Pepper
  • Cilantro

Cooking Your Curry

  1.  Clean and de-vein your shrimp. Rinse 3x in a water, 2 tablespoons of vinegar and lemon juice. Pat dry and set aside.
  2.  In a small bowl, combine a 1/4 cup of water, two spoons of curry powder, spoon of garam masala, onion, 2 cloves of garlic and habanero pepper (1/2 if you don’t like the meals too spicy).
  3.  Heat a large pot for 1 minute on medium-to-high heat, and coat the bottom with the oil.
  4.  Put your curry mixture into the oil and let it cook down, but not burn for about 8 minutes.
  5.  Stir in your shrimp, and stir continuously. Season with salt and pepper to taste.
  6.  Add a 1/2 cup of water, and cover for 15 minutes or until the sauce is boiled down.
  7.  Garnish with chopped cilantro.

Bhaji (Sauteed Spinach) Recipe: Step by Step

What You’ll Need for the Bhaji (Spinach)

  • 1/4 of a diced whole onion
  • 2 cloves of garlic minced
  • 1/4 of a habanero pepper
  • 1/2 red pepper diced
  • Salt
  • Pepper

Sautéing your Spinach

  1.  In a large skillet, heat oil over medium high heat.
  2.  Add onions, garlic, red peppers, and 1/4 of a habanero pepper for 1-2 minutes.
  3. Toss washed spinach in until it wilts down.
  4. Season lightly with salt and pepper

guyanese-bunjal-shrimp-curry

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