Ingredients Jump to Instructions ↓

  1. 4 cm fresh ginger , grated

  2. 2 small onions , finely chopped

  3. 4 cloves garlic , finely chopped

  4. 6 small fresh pimentos , or 1 red pepper, finely chopped

  5. 2 tbsp chopped coriander , or shadow benny

  6. 3 sprigs thyme , leaves only

  7. 2 tbsp chopped parsley

  8. 1 stick celery , chopped

  9. 25 ml white wine vinegar

  10. generous pinch ground black peppercorns

  11. 3 tbsp medium-strength curry powder

  12. 2 tbsp vegetable oil

  13. 500 g shelled prawns , uncooked

  14. 1 tsp chopped coriander leaves

  15. 1 spring onion , or 1/2 small celery stick, finely chopped

  16. 1/2 scotch bonnet pepper , seeds removed, finely chopped

Instructions Jump to Ingredients ↑

  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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