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This recipe is classed as easy

Rating 3.46 / 5 (118 votes)

Prep time:
20 min
Cook time:
10 min

A quick store cupboard Caribbean curry from Gary Rhodes and Fazil Bacchus.

Inspired? Check out our best curry recipes


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.


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
  • 25 ml 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

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Latest Comment


What an amazing collection of flavours - and "rocket fuel" hot! So quick to make, too. One thing that bothered me, though, was the excessive amount of the "green seasoning" paste. The quantities described above makes twice the amount required, which is completely bonkers unless you're planning on making the same again tomorrow. I wound up throwing away half of my mixture, which peeved me no end as regards the waste of ingredients and money. So be warned - halve the ingredients for the "spice paste", or be prepared to either make it again or throw lots away!

Jenny PoshPaws Jenny PoshPaws  Posted 23 Feb 2012 9:23 AM

peterK9671 peterK9671  Posted 24 Jun 2011 10:21 PM

i use jamaican curry the result was very nice but have to say is was hot!and the flat bread was deliciuse.

vanessaN9318 vanessaN9318  Posted 28 Jan 2011 9:04 AM

delicious! we used indian hot curry powder and the result was quite indian tasting and very very hot but very tasty indeed

mm77 mm77 Posted 30 Jul 2010 10:24 PM

This recipe is fantastic and so easy to make. I found that the instructions for the paste made much more than was required for the recipe, unless of course I did something wrong, but it keeps well in the fridge and meant I had to cook this again the following week. Sure it would freeze.

babysis babysis Posted 05 Mar 2010 3:51 PM

I think this is Gary's take on caribbean food, he's not trying to replicate any particular recipe, that said it tastes fantastic, easy to adapt to make it hotter & very quick to cook once the spice mix is made! Tip: Make double of the spice paste & freeze some, the spices are more concentrated when they come out of the freezer :-)

MaggieT88622 MaggieT88622 Posted 26 Nov 2009 2:55 PM

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).

Freebyrd Freebyrd Posted 27 Aug 2009 7:38 PM

this is the closest attempt I have ever seen of this very notorious roti recipe - very impressed.

tomG84813 tomG84813 Posted 14 Jul 2009 10:23 PM


Anonymous Anonymous Posted 30 Jun 2009 1:33 PM

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!!!!

Mr. Lusseel Mr. Lusseel Posted 20 May 2009 9:33 PM

Great recipe. Definitely a keeper in my household!

pebs79 pebs79 Posted 22 Apr 2009 2:46 AM

One of the tastiest curries i'v ever eaten. juicy prawns and a tasty sauce. sublime

Alex&Austin Alex&Austin Posted 17 Apr 2009 4:16 PM

I have tried this recipe . And it was simply mouth-watering. I will definitely serve this next time to my Italian friends

TerryA81101 TerryA81101 Posted 11 Apr 2009 10:05 AM