We eat it with nan bread, chapatis, or rotis. Although it is a curry it is very fresh and so quick to make.
INGREDIENTS
Raw prawns deveined – I buy 1kg frozen ones from fishmongers and use ½ a bag or so
For the marinade for the prawns, I tend to let them sit for at least an hour or overnight if I have time.
2 cm fresh ginger
2 small onions
3 cloves garlic
½ scotch bonnet chillie – depending on your preference - more if you like it hot or omit if you don’t like it too hot
½ red pepper
1 stick of celery
I use a handful of fresh coriander or more
4 sprigs of thyme
½ a handful of chopped parsleyblack peppercorns and a pinch of sea salta splash of white wine vinegar
FOR THE CURRY PASTE
2 tbs bolts curry powder mixed with a little bit of water to make a paste
2 tbsp vegetable oil
1 spring onion
Handful of coriander roughly chopped
METHOD
Firstly devein all the prawns. Then I tip all the marinade ingredients in a blender with the white wine vinegar to make a green paste and mix it into the prawns so they are all covered and a bit more as we like the flavours. I normally make too much so I freeze the rest to use for next time. And leave in the fridge. I normally take the prawns out 10 mins before I am ready to cook them. I heat some oil in my dutch pot, you can use a wok or big frying pan, you don’t want the oil too hot, not smoking, I add the curry paste and stir through the oil. Tip the prawns into the curry paste and fry for about 5 mins or until they start turning pink, then add any remaining green paste from the prawns and a little bit of water to make a curry sauce and let simmer for about 2 minutes adding the chopped spring onion and coriander for the last minute or so off cooking. We normally tip into a big bowl with the breads around it and all tuck in, although it tastes just as nice with rice.
