Curry Shrimp Roti Recipe

Make the dough

In a large bowl combine 2 cups all-purpose flour and 1 tsp salt. Add 2 tablespoons vegetable oil and slowly add 3/4 cup warm water, mixing with your hand or a spoon until a shaggy dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is sticky, dust lightly with flour. Form into a ball.

Rest the dough

Coat the dough lightly with 1 teaspoon oil, place in a bowl, cover with plastic wrap or a damp cloth and let rest for 30 minutes at room temperature. Resting relaxes gluten and makes the roti easier to stretch.

Divide and roll

Divide the dough into 6 equal pieces (about 2 oz / 55 g each). Roll each piece into a smooth ball. On a lightly floured surface, roll one ball into a very thin circle about 7–8 inches (18–20 cm) in diameter. Brush the surface lightly with melted ghee or butter (about 1/2 tsp). Fold the circle into a long rectangle by folding one side to the center then the other side over it (like a letter); then coil that rectangle into a tight round. Repeat with remaining pieces. Let coils rest 10 minutes.

Flatten and cook

Gently press a coil and roll it out into a thin 8-inch circle. Heat a cast-iron or heavy skillet over medium-high heat until hot. Add 1 teaspoon vegetable oil to the pan and place the roti in the skillet. Cook 1–1.5 minutes until brown spots form, flip and cook another 1 minute. Using a spatula and brush, apply a little ghee or butter to each side while cooking to encourage flakiness. Repeat for remaining rotis, stacking on a plate and keeping wrapped in a clean towel to stay soft.

Optional buss-up-shut finish

To make buss up shut (torn/ruffled roti), lightly press each cooked roti with the back of a spatula while still hot to create layers and small tears, or place in a clean kitchen towel and palm-crumple gently into a loose, crumpled round just before serving.

Prepare shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.

Sweat aromatics

In a large skillet or sauté pan heat 2 tablespoons vegetable oil and 1 tablespoon butter over medium heat until shimmering. Add 1 medium finely chopped yellow onion and sauté 5–6 minutes until translucent and starting to brown at the edges. Add 3 cloves minced garlic, 1 tablespoon grated ginger, and 1/2 finely chopped scotch bonnet or habanero (if using). Cook 1 minute until fragrant.

Bloom spices

Add 2 tsp curry powder, 1/2 tsp turmeric and 1/2 tsp ground cumin to the pan. Stir constantly and cook 30–45 seconds to toast and bloom the spices without burning.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute. Add 1/2 cup full-fat coconut milk and 1/4 cup water or shrimp stock, scraping up any browned bits. Bring to a gentle simmer and cook 2–3 minutes to slightly thicken.

Finish shrimp

Add the seasoned shrimp to the simmering sauce in a single layer. Cook 2–3 minutes per side (total 4–6 minutes) until shrimp are opaque and just cooked through. Avoid overcooking. Stir gently so shrimp are coated but not broken up. Taste and adjust seasoning with remaining 1/2 tsp salt (or to taste) and 1/4 tsp black pepper.

Brighten and herb

Remove pan from heat and stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro (or culantro). If sauce seems too thin, simmer an additional minute before removing. Keep warm until assembling rotis.

To assemble, place a warm roti on a plate, spoon 1/6 of the curry shrimp (about 3–4 oz) down the center of each roti. Top with a small handful of shredded lettuce or cabbage and some sliced cucumber for crunch. Drizzle 1/2 teaspoon hot pepper sauce or chutney if desired.

Fold the roti around the filling like a wrap (fold sides over and roll or fold in half) and serve immediately while warm. Serve extra lime wedges and chopped cilantro on the side.