- 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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