'Trini' prawn curry
By: Gary Rhodes From: Rhodes Across The Caribbean
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'Trini' prawn curry
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
- 4
A quick store cupboard Caribbean curry from Gary Rhodes and Fazil Bacchus
Ingredients
For the spice paste
- 4 cm fresh ginger, grated
- 2 small Onions, finely chopped
- 4 cloves Garlic, finely chopped
- 6 small fresh pimentos, or 1 red pepper, finely chopped
- 2 tbsp chopped Coriander, or shadow benny
- 3 sprigs Thyme, leaves only
- 2 tbsp chopped Parsley
- 1 stick Celery, chopped
- 25ml white wine vinegar
- generous pinch ground Black peppercorns
For the curry paste
- 3 tbsp medium-strength curry powder
- 2 tbsp vegetable oil
- 500 g shelled Prawns, uncooked
- 1 tsp chopped coriander leaves
- 1 Spring onion, or 1/2 small celery stick, finely chopped
- 1/2 Scotch bonnet pepper, seeds removed, finely chopped
Method
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.
Comments & Ratings
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Latest Comment
View all comments (7)I am a Bajan and have sailed, several times, around the Caribbean. I watched Gary Rhodes programs and I don't know where he got the people or recipes from, but they are not what you would get there. For a start a Caribbean roti is not served separate to the curry, it is WRAPPED around the curry and served as fast food throughout the West Indies. His seasoning has not resemblance to any I have ever seen or heard of (I make my own to an old Barbadian recipe).
this is the closest attempt I have ever seen of this very notorious roti recipe - very impressed.
nice.
we just tried this curry with the paratha roti and i have to say this is the most enjoyable prawn curry I have ever had. Highly recommended!!!!
Great recipe. Definitely a keeper in my household!
One of the tastiest curries i'v ever eaten. juicy prawns and a tasty sauce. sublime
I have tried this recipe . And it was simply mouth-watering. I will definitely serve this next time to my Italian friends