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Caribbean Shrimp Curry

I adore Caribbean food. Its such a great combination of flavours with a very heavy influence from the Indian subcontinent. The food just exudes sunshine. I serve my shrimp curry with a boiled egg and plain steamed rice with extra scotch bonnet chilli sauce………but then I am a complete heat junkie so I would recommend passing on the extra chilli sauce!

Serves 2 (or 1 hungry person!)

What You Need

300g raw tiger prawns
4 spring onions (chopped)
1 medium onion (chopped)
4 large garlic cloves (crushed)
2 fresh tomatoes (chopped)
1 scotch bonnet pepper (chopped)
6 new potatoes (peeled & quartered)
half tsp turmeric
2 tsp madras curry powder
1 tsp cumin powder
salt to taste & half tsp ground black pepper
3 tbsp veg oil

How To Make It

1. Heat the oil in a large saucepan. Add spring onions, onion, scotch bonnet and garlic and stir fry for about 5 minutes on a medium heat, Do not allow to burn
2. Add the dry spices, salt and tomatoes. Stir fry for 10 minutes until the tomatoes are soft. Add a bit of water if the mixture starts to stick
3. Add the potatoes. Stir and fry for 2 minutes
4. Add enough boiling water to cover the ingredients in the pan. Bring to the boil, cover and simmer for about 30 minutes or until the potatoes are cooked through
5. Add the prawns and cook for about 5 minutes
6. Serve with hard boiled eggs and plain steamed rice and garnish with sliced spring onions
7. Enjoy!