Trinidad-Style Curried Potatoes with Green Beans and Prawns

Toss the prawns, white wine vinegar, seafood seasoning and cumin together in a bowl.

Heat the oil in a pot over medium heat; cook the onions in the oil until they begin to brown, 5 to 7 minutes. Stir in the celery, carrot, red pepper and Scotch bonnet; cook until tender, about 5 minutes. Add the garlic and cook another 3 minutes. Whisk the curry powder into 125ml of water in a small bowl; pour into the pot whilst also adding the potatoes; mix to coat and allow to cook 2 to 3 minutes more. Pour in 500ml hot water and bring mixture to the boil. Gently lie the green beans into the pot. Allow the mixture to simmer until the potatoes are tender, 15 to 20 minutes. Add the prawns and cook another 5 minutes. Sprinkle the coriander leaves over the mixture and season with salt and pepper just before serving.