Preparation time
-2 hours
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the green seasoning
- 2 celery sticks, roughly chopped
- 1 habañero chilli, chopped
- 6 garlic cloves, sliced
- 1 handful fresh coriander
- 1 handful fresh basil
- ½ handful fresh parsley
- 6 spring onions, chopped
For the Jamaican curried prawns
- 8 raw king prawns, peeled and butterflied
- 2 tbsp vegetable oil
- 1 onion, sliced
- 3 garlic cloves, sliced
- ½ green pepper, sliced and seeds removed
- ½ red pepper, sliced and seeds removed
- ½ yellow pepper, sliced and seeds removed
- 1 Scotch bonnet chilli
- 2 tbsp Jamaican curry powder
- 1 tsp fresh thyme leaves
- 400ml/14fl oz coconut milk
To serve
- fried plantain
- cooked basmati rice
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.
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.
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.