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Curried Salt Cod and Shrimp

Curried Salt Cod and Shrimp

This fabulous Caribbean recipe for salt cod comes from Geoffrey Holder, one of our customers. You can serve it either in large soup bowls or on dinner plates; if you take the latter path, a mound of fluffy rice on the same plate, on the side, will help absorb the delicious juices. Serves 6

SKU 886-Recipe

  • 6 Serves


  • 1 pound salt cod
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 medium-large tomatoes, peeled and chopped
  • 2 fresh chives, minced
  • 3 medium onions, finely chopped
  • 1/2 teaspoon garlic powder
  • 5 tablespoons good curry powder
  • 2 medium waxy potatoes, peeled and sliced
  • 1 1/2 cups water
  • 2 pounds medium shrimp, peeled and deveined


  1. Soak the salt cod in several changes of water for 24 to 48 hours, depending on saltiness of cod.
  2. When ready to cook, place the oil and butter in a Dutch oven over moderate heat. Add the tomatoes, chives, onions, garlic powder, and curry powder. Cook for 1 minute. Add the potatoes, stir well, and add 1 1/2  cups of water. Cover and simmer until the potatoes are almost tender, about 10 minutes.
  3. When brains are cool enough to handle, cut them into bite-size pieces (each roughly 3/4 inch by 3/4 inch). Toss them with the remaining 1/2 teaspoon of salt and the ground cumin.
  4. Drain the salt cod and cut into broad slices. Add to the simmering mixture. Cook until the cod is heated through and tender, about 10 minutes. Add shrimp, and simmer until they are just cooked, 5 to 6 minutes. Adjust seasoning and serve.