Trini prawn curry

A quick store cupboard Caribbean curry from Gary Rhodes and Fazil Bacchus. Inspired? Check out our best curry recipes
By Gary Rhodes
Trini prawn curry
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the spice paste

  • 4 cm fresh ginger, grated
  • 2 small onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 6 small fresh pimentos, or 1 red pepper, finely chopped
  • 2 tbsp chopped coriander, or shadow benny
  • 3 sprigs thyme, leaves only
  • 2 tbsp chopped parsley
  • 1 stick celery, chopped
  • 25 ml white wine vinegar
  • generous pinch ground black peppercorns

For the curry paste

  • 3 tbsp medium-strength curry powder
  • 2 tbsp vegetable oil
  • 500 g shelled prawns, uncooked
  • 1 tsp chopped coriander leaves
  • 1 spring onion, or 1/2 small celery stick, finely chopped
  • 1/2 scotch bonnet pepper, seeds removed, finely chopped


1. Combine the ginger, onions, garlic, red pepper, coriander, thyme, parsley and celery. Tip everything into a food processor or liquidiser and add about 25ml vinegar and blend until smooth. You could also use a mortar and pestle. Mix about 2-3 rounded tablespoons of this green seasoning mixture with the prawns.

2. Blend the curry powder with about 125ml water or enough to make a slack paste.

3. Heat the oil in a wok or large frying pan set over a medium heat and fry the curry paste, stirring all the time, for 1 minute until fragrant.

4. Tip the prawns into the pan and fry for about 3-4 minutes, until they turn a delicate shade of pink around the edges.

5. Pour over enough water to moisten the prawns and make a thickish curry sauce. Simmer for another 2-3 minutes until tender.

6. Stir in the chopped coriander, spring onion (or celery), and the chopped chilli. Serve with steamed rice, or Caribbean roti.

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