Curry prawns on a plate

Curry prawns

Name: Curry prawns
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Jamaican
Ingredients: 1 tbsp vegetable or coconut oil; 1 onion finely chopped; 2 garlic cloves crushed; 1-inch piece of ginger grated; 2 tomatoes chopped; ½ scotch bonnet chilli (optional); 24-36 whole king prawns or buy them peeled; 1½ tsp turmeric powder; 1 tsp ground cumin; ½ tsp ground coriander; 5 cloves ground; ½ tsp ground fenugreek; 1 tsp paprika; ½ tsp ground allspice; 1 tsp tamarind paste; 400ml coconut milk; cooked rice to serve

Melissa Thompson – Journalist and food writer

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Serves 4

Easy

Prep: 25 mins

Cook: 45 mins

(if shelling prawns)

A star rating of 4.6 out of 5.5 ratingsRate

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Enjoy these Jamaican-inspired curry prawns made with coconut milk, tomatoes, chilli and plenty of spices for a flavour-packed dinner. Serve with rice

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable or coconut oil
1 onion

finely chopped
2 garlic cloves

crushed
1-inch piece of ginger

grated
2 tomatoes

chopped
½ scotch bonnet chilli

(optional)
24-36 whole king prawns

or buy them peeled
1½ tsp turmeric powder
1 tsp ground cumin
½ tsp ground coriander
5 cloves

ground
½ tsp ground fenugreek
1 tsp paprika
½ tsp ground allspice
1 tsp tamarind paste
400ml coconut milk
cooked rice

to serve

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Nutrition: Per serving

kcal294
fat21g
saturates15g
carbs9g
sugars6g
fibre3g
protein14g
salt1.1g

Method

step 1

Heat the oil in a frying pan over a low-medium heat. Add the onion and cook for 15 mins until soft and starting to caramelise, stirring regularly. Add the garlic, ginger, tomatoes and the chilli, if using. Turn the heat up to medium and cook for another 10 mins.
step 2

Meanwhile, if you’re using shell-on prawns, prepare them now. Remove the head and, using a pair of scissors, cut down the back of the shell until you reach the last segment of shell that’s attached to the tail. Cut through the top layer of flesh on the back of each prawn so it’s easy to remove the vein – loosen it from the body, then with your fingers as close to the tail as possible, pull gently to remove the vein completely. You can keep the heads and shells to make a stock.
step 3

Mix the ground spices and tamarind paste with 2 tbsp water, then add to the onion mix. Cook for 5 mins until the spices are fragrant and most of the water has evaporated.
step 4

Stir in the coconut milk and cook for 5-10 mins until reduced to a thick gravy, then tip in the prawns. Cook for 5 mins until they are just pink, then remove from the heat. Serve with rice.

Recipe from Good Food magazine, October 2021

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A star rating of 4.6 out of 5.5 ratings

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