Jamaican curried prawns
Fresh and tasty and with a lovely hot kick from the habañero and Scotch Bonnet chillies. Serve these Jamaican curried prawns with fried plantain.
Ingredients
For the green seasoning
- 2 celery sticks, roughly chopped
- 1 habañero chilli, chopped
- 6 garlicÌýcloves, sliced
- 1 handful fresh corianderÌý
- 1 handful fresh basilÌý
- ½ handful fresh parsleyÌý
- 6 spring onions, chopped
For the Jamaican curried prawns
- 8 raw king prawns, peeled and butterflied
- 2 tbsp vegetable oil
- 1 onion, slicedÌý
- 3 garlic cloves, slicedÌý
- ½ green pepper, sliced and seeds removed
- ½ red pepper, sliced and seeds removed
- ½ yellow pepper, sliced and seeds removed
- 1 Scotch bonnet chilliÌý
- 2 tbsp Jamaican curry powderÌý
- 1 tsp fresh thyme leavesÌý
- 400ml/14fl oz coconut milkÌý
To serve
- fried plantain
- cooked basmati riceÌý
Method
To make the green seasoning, put all the ingredients into a food processor and blend to a paste.
To make the Jamaican curried prawns, toss the prawns in the green seasoning in a bowl, cover and set aside to marinate in a cool place for an hour or so.Ìý
Heat the oil in a frying pan on medium heat, add the onion, garlic and peppers and cook until softened. Add the Scotch bonnet chilli, curry powder, thyme and coconut milk and stir to combine.Ìý
Bring to a simmer and cook for 10 minutes before adding the marinated prawns. Cook gently for a few minutes, until cooked through.
Serve the Jamaican curried prawns with fried plantain and rice.
Recipe Tips
You can buy prawns already butterflied or else do it yourself: use a serrated knife to slice through the back of the prawns from the head to tail. Remove the black vein and open the prawns to lay flat.