'Trini' Prawn Curry

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 is 4 servings
  • 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 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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting fresh prawns, look for ones with a bright pink color and firm texture.
  • When selecting the Scotch Bonnet pepper, make sure to remove the seeds to reduce the heat of the dish.

  • Substitute celery for the scotch bonnet pepper for a milder flavor. The benefit of this substitution is that it would reduce the spiciness of the dish, making it more accessible to those who prefer milder flavors.
  • Substitute vegetable oil for coconut oil for a richer flavor. The benefit of this substitution is that it would add a more complex, nutty flavor to the dish, which would be a nice contrast to the other ingredients.

Vegetarian Prawn Curry Substitute the prawns with an equal amount of firm tofu, cut into cubes. Fry the tofu cubes in the curry paste for 3-4 minutes, until golden. Add enough water to moisten the tofu and make a thickish curry sauce. Simmer for another 2-3 minutes until tender. Stir in the chopped coriander, spring onion (or celery), and the chopped chilli. Serve with steamed rice, or Caribbean roti.



Coconut Rice - This fragrant coconut rice is the perfect accompaniment to the 'Trini' Prawn Curry. The creamy coconut flavor complements the flavorful curry and adds a unique texture to the dish.


Mango Chutney: Mango Chutney is a sweet and tangy condiment that pairs perfectly with the Trini Prawn Curry. The sweetness of the mango complements the spicy flavors of the curry, and the chutney adds a unique level of flavor and texture to the dish.




FAQ

Q: What type of curry is this recipe?

A: This is a 'Trini' Prawn Curry, a slightly dry curry as opposed to soupy.



Q: What ingredients are used in this recipe?

A: This recipe calls for prawns, garlic, onions, cumin, turmeric, cilantro, ginger, tomato paste, curry powder, vegetable oil, and salt.

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Fun facts:

Trinidad and Tobago is known for its delicious prawn curry, which is a popular dish in the country. Trinidadian singer Machel Montano even wrote a song called "Pump Yuh Flag" which is about the dish!

The recipe for Trini Prawn Curry is believed to have originated from the East Indian immigrants who arrived in Trinidad and Tobago in the 19th century. The East Indians brought their own spices and cooking techniques, which were then adapted to the local ingredients and culture, creating the delicious Trini Prawn Curry!