← Nouns Cooking · Caribbean

Ingredients

• 500 g raw prawns, peeled and deveined
• 2 tbsp Jamaican or mild madras curry powder, divided
• ½ tsp Salt
• ½ tsp Black pepper
• 2 tbsp Vegetable oil
• 1 small onion, chopped
• 3 cloves Garlic, minced
• 1 mixed red and green pepper, cut into strips
• 2 Spring onion, sliced
• 2 sprigs Thyme
• ½ Scotch bonnet chilli, deseeded and finely chopped
• 1 tbsp Ketchup
• 120 ml Coconut milk
• 150 ml Water
• 1 tsp cornflour, mixed with 1 tbsp water

Method

1. Toss the prawns with 2 tsp of the curry powder, the salt and the pepper and set aside while you chop.
2. Heat the oil in a wide pan over medium heat. Stir in the rest of the curry powder and let it sizzle for 1 minute, until it smells toasty but not burnt.
3. Add the onion, garlic, pepper strips, spring onion, thyme and scotch bonnet and cook for 3 min, until the onion softens.
4. Pour in the water, coconut milk and ketchup and simmer for 5 min so the sauce turns rich and slightly reduced.
5. Add the prawns and cook for 3–4 min, turning them, until they are pink and curled all the way through.
6. Stir in the cornflour mix and bubble for 1 minute until the sauce turns glossy and coats the prawns. Taste for salt and serve.

Tips

• Prawns go rubbery fast: pull the pan off the heat as soon as the last grey bits turn pink.
• Serve with white rice or rice and peas and a wedge of lime.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

Cook Like a Jamaican That Girl Cooks Healthy