'Trini' Prawn Curry

4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"This has a long list but very easy to make, this yummy slightly dry curry as opposed to soupy."

Original recipe yields 4 servings
OK
  • FOR THE SPICE PASTE
  • FOR THE CURRY PASTE

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 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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