Aromatic Shrimp Curry
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This is one of those brilliant I-can’t-believeit-
was-so-quick dishes that comes together
in under an hour. The fragrant broth is
packed with succulent prawns.
Serves 4
Prep time 10 minutes, plus 20 minutes
marinating time
Cook time 40 minutes
Ingredients:
450g (1lb) king prawns (jumbo shrimp),
peeled and deveined
For the green seasoning marinade
2 jalapeños, or other chillies of your choice,
finely chopped
2 tbsp chopped chives
1 tbsp Green Seasoning (see page 110)
pinch each of salt and freshly ground
black pepper
For the curry sauce
1 tbsp rapeseed (canola) oil
2 onions, very thinly sliced
2 garlic cloves, grated
1 red chilli, chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
2 tbsp Caribbean curry powder
1 tsp ground cinnamon
1 tbsp Tamarind Chutney (see page 119)
1 tomato, finely chopped
1 x 400ml (13.5flfl oz) can of coconut milk
chopped coriander (cilantro) and/or fresh
chilli, to serve
Method:
Put the prawns in a medium bowl and add all the marinade
ingredients. Mix well and rub the marinade into the prawns
with your hands so that all the prawns are well coated.
Refrigerate and leave to marinate for about 20 minutes.
Meanwhile, to make the curry sauce, get a medium, highsided
frying pan over a low–medium heat and pour in the oil.
When the oil is hot, add the onions and cook down for 10–15
minutes until soft and fragrant. Add the garlic and chilli and
cook for a further 3 minutes.
Add the cumin, coriander, turmeric, curry powder, and
cinnamon to the pan and cook, stirring, for 1 minute.
Add the tamarind chutney, chopped tomato, coconut milk
and 350ml (1½ cups) of water. Bring to a steady simmer
for 5 minutes.
Heat a griddle pan or a heavy-based frying pan until red hot,
then chuck on the marinated prawns, cooking on each side for
around 2 minutes until nicely charred all over. Transfer the
prawns to the curry sauce and simmer for around 4 minutes
to bring it all together. Finish the curry with a sprinkling of
some freshly chopped coriander (cilantro) and/or chillies.
Serve with roti or plain or Coconut Rice
