Trinidadian curry shrimp
- Preparation and cooking time
- Total time
- + marinating
- Serves 4
- 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
- STEP 1Put 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 2Heat 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 3Add 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.