Tacari Shrimp

Tacari chicken is a staple in any East Indian household. Tacari is made with turmeric, or what Belizeans call yellow ginger. Yellow Ginger, also referred to as its Hindi name, “herdi,” by East Indian communities throughout Belize, was brought to Belize by the East Indian indentured labourers in the 1800’s. Being of half East Indian descent and raised by my Creole mother, I would be so excited every time she made tacari chicken because it is not often that we would have East Indian dishes. In an attempt to showcase one of the simplest, yet most delicious East Indian dish, while staying within budget and using what I had in the freezer, I will be showing you how to make tacari shrimp with white rice and coleslaw.

 

INGREDIENTS:

Tacari Shrimp

½ lb shrimp, deveined and cleaned

salt

black pepper

1 tsp yellow ginger

½ tsp cumin

coconut oil

3 garlic cloves, minced

1 small onion, diced

½ medium sweet pepper, diced.

 

White rice

2 cups white rice, washed

2 ½ cups water

salt to taste

coconut milk

coconut oil

 

Coleslaw

1 carrot grated

¼ head medium cabbage, grated

cilantro, chopped

mayonnaise

sugar

salt

black pepper

evaporated milk

 

DIRECTIONS:

for the coleslaw

1.      Add the grated carrots and cabbage and stir.

2.     Add mayonnaise and a little bit of salt, black pepper and sugar to your liking and mix.

3.     Add a splash of milk and stir in cilantro.

4.     Cover and place in the fridge to chill.

for the white rice

1.      Add the wash rice to a saucepan. Add the water and salt to taste.

2.     Add a pack of coconut milk powder. If you’re using liquid coconut milk, add 2 and a half cups.

3.     Add a dash of coconut milk so the rice does not stick.

4.     Stir well.

5.     Cook on low heat uncovered.

6.     When you can see the rice and there is little water left, cover with foil paper and leave to steam for 5 to 10 minutes.

7.     Remove foil paper and taste to see if the rice is grainy. If it is not grainy, fluff with a fork and remove from heat.

*If it is grainy, sprinkle a little bit of water and put the foil back on. The trick to perfect rice is 1 ¼ cup of water for every cup of rice. If you’re using low quality rice, you may need to use 1 ½ cup of water for every cup of rice.

for the shrimp tacari

1.      Heat a pot on medium heat and add coconut oil.

2.     Add the yellow ginger and let it burn while stirring it.

3.     Add the cumin and stir.

4.     Sautee the onion, sweet pepper and garlic. Then add the shrimp and brown on both sides.

5.     Add water and allow to simmer until desired gravy thickness is achieved.

6.     Season with salt and black pepper to taste.