Ingredients
- FOR THE SPICE PASTE
- Gingerrroot (4 cm fresh, grated)
- 2 small (8 ounces) yellow onions, finely chopped
- 4 cloves garlic, finely chopped
- 6 small pimentos (fresh, or 1 red pepper, finely chopped)
- 2 tablespoons chopped fresh coriander (or shadow benny)
- 3 thyme sprigs (leaves only)
- 2 tablespoons fresh chopped parsley
- 1 stick (2 ounce) celery, chopped
- 25 ml white wine vinegar
- Peppercorns (generous pinch ground black peppercorns
- FOR THE CURRY PASTE
- 3 tablespoons curry powder (medium-strength)
- 2 tablespoons oil (vegetable oil)
- 500 grams fresh shrimp (shelled prawns)
- 1 teaspoon chopped coriander leaves
- 1 onion sprig (or 1/2 small celery stick, finely chopped)
- 1/2 scotch bonnet peppers, seeds removed, finely chopped
How to Make
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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.
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Step 2: Blend the curry powder with about 125ml water – or enough to make a slack paste
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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.
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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
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Step 5: Pour over enough water to moisten the prawns and make a thickish curry sauce. Simmer for another 2-3 minutes until tender.
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Step 6: Stir in the chopped coriander, spring onion (or celery), and the chopped chilli. Serve with steamed rice, or Caribbean roti.
We hope you enjoy this recipe!
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