'Trini' Prawn Curry
Recipe: #18511
April 16, 2015
"This has a long list but very easy to make, this yummy slightly dry curry as opposed to soupy."
Original recipe yields 4 servings
Ingredients
- FOR THE SPICE PASTE
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- FOR THE CURRY PASTE
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Nutritional
- Serving Size: 1 (309.4 g)
- Calories 333.6
- Total Fat - 17.6 g
- Saturated Fat - 4 g
- Cholesterol - 379.1 mg
- Sodium - 1013.4 mg
- Total Carbohydrate - 14.9 g
- Dietary Fiber - 4.4 g
- Sugars - 4 g
- Protein - 29.6 g
- Calcium - 172.6 mg
- Iron - 3.7 mg
- Vitamin C - 11.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 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.
Step 2
Blend the curry powder with about 125ml water – or enough to make a slack paste
Step 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.
Step 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
Step 5
Pour over enough water to moisten the prawns and make a thickish curry sauce. Simmer for another 2-3 minutes until tender.
Step 6
Stir in the chopped coriander, spring onion (or celery), and the chopped chilli. Serve with steamed rice, or Caribbean roti.
Tips & Variations
No special items needed.
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