Jamaican Curried Prawns
SERVINGS: 3-4
PREP TIME: 5 mins
COOKING TIME: 22 mins
Ingredients:
Fresh:
500g prawns (peeled)
1 habanero chilli (scotch bonnet, finely chopped)
1/4 red, yellow, and green capsicums (diced)
1 small carrot (peeled and diced)
1/2 onion (brown or red, finely chop 1/4, coarsely chop the remainder)
1 potato (peeled and diced, small cubes)
2 shallots (coarsely chop lower half, finely slice upper)
Herbs/oils:
1 tsp fresh garlic
2 tsp fresh ginger
1/2 tsp thyme
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp all purpose seasoning
1 tbsp allspice (pimento)
1 1/2 tbsp curry powder
1/2 tsp black pepper
1 tbsp olive oil.
2 tbsp coconut oil
Also works with:
Fish
Crab
Alternatively, switch the 3 capsicum variations out for a single type. My preference for cooking is green or yellow, if you’ve got one on hand.
Special equipment:
Medium saucepan and lid.
Mixing bowl
Spoon
Method:
- Prepare ingredients as noted in ingredients section.
- Mix prawns, chilli, onion (finely diced), spring onion (lower half), onion powder, garlic powder, black pepper, all purpose seasoning, curry powder (half amount listed), allspice, and a drizzle of olive oil. Mix together.
Allow to marinade, or use immediately, it’s your call. - Add coconut oil to saucepan and heat on med/high. Once melted, add potato, rough chopped onion, and carrot. Cook for 4 mins, stirring regularly.
- Add remaining curry powder to the saucepan, mix in and cook for a further 3 minutes.
- Add fresh thyme, fresh garlic, fresh ginger, and season with additional pepper (if desired). Cook for 2 mins.
- Add marinated prawn mix, cook for 3 mins, stirring regularly.
- Add 1 cup of water to marinade bowl to soak up remaining seasoning. Slowly add this water to the saucepan in small amounts to avoid dropping the temperature too much. Allow the saucepan re-bubble each time before adding additional water.
- Once all water has been added, add capsicum to the saucepan, cover with lid, and cook for 5 mins.
- Remove from heat, add spring onion (upper half), and allow to sit for 5 mins. This will slowly thicken up the sauce.
- Serve over Jasmine or Basmati rice.
