A wooden table topped with a white plate filled with shrimp curry with paratha bread

Trinidadian curry shrimp

Name: Trinidadian curry shrimp
Total time: 45 min
Yield: Serves 4
Cuisine: Caribbean
Ingredients: 500g prawns (larger ones are best), deveined and cleaned; ½ lime; 4 tsp amchar masala; 4 tbsp medium curry powder; 4 tsp ground geera (cumin); 2 tbsp green seasoning; 2 tbsp sunflower oil; 4 spring onions, white and green parts separated, finely sliced; 4 cloves garlic, crushed; 1-2 scotch bonnets, finely chopped and deseeded if you like; 250g potatoes, peeled, diced and boiled for 10 minutes; 2 tomatoes, finely diced; roughly chopped to make 2 tbsp chadon beni or coriander; paratha, to serve

Preparation and cooking time
- Total time45 mins
- + marinating
Easy
Serves 4

Ingredients

500g prawns (larger ones are best), deveined and cleaned
½ lime
4 tsp amchar masala
4 tbsp medium curry powder
4 tsp ground geera (cumin)
2 tbsp green seasoning
2 tbsp sunflower oil
4 spring onions, white and green parts separated, finely sliced
4 cloves garlic, crushed
1-2 scotch bonnets, finely chopped and deseeded if you like
250g potatoes, peeled, diced and boiled for 10 minutes
2 tomatoes, finely diced
roughly chopped to make 2 tbsp chadon beni or coriander
paratha, to serve

Method

STEP 1
Put the prawns into a bowl, squeeze over the lime juice and add 2 tsp of the amchar masala, 2 tbsp of the curry powder, 2 tsp of the ground geera, the green seasoning and 2 tsp of salt. Marinate for at least 1 hour or overnight.
STEP 2
Heat a pan over a medium heat, then add the oil, white parts of the spring onion, the garlic and scotch bonnet. Fry for 2-3 minutes. Add the remaining amchar masala, curry powder and ground geera. Cook until the spices begin to separate in the oil, then add 300ml of water. Turn up the heat a little and bring to a low boil.
STEP 3
Add the potatoes and tomatoes, then turn down the heat, cover and simmer for 5-10 minutes or until the potatoes are soft. Fold in the prawns and green parts of the spring onion. Cook for a few minutes until the prawns turn pink. Finish with a sprinkle of coriander or chadon beni, and serve with paratha.