About this recipe:This is my version of curried potatoes, green beans and prawns. It's yummy! This recipe is versatile in that if you want to make it vegetarian just leave out the prawns! Use a Trinidadian brand of curry powder if available. Serve this over steamed basmati rice or with naan.
250g peeled and deveined medium prawns
1 tablespoon white wine vinegar
1 tablespoon seafood seasoning
1 teaspoon ground cumin
2 tablespoons olive oil
1 small onion, minced
1 celery stick, minced
1 small carrot, minced
1/2 red pepper, minced
1/4 Scotch bonnet chilli, minced
2 cloves garlic, minced
1 tablespoon curry powder
2 potatoes, cubed
500ml hot water
125g frozen green beans, thawed
1 bunch fresh coriander leaves, chopped
salt and pepper to taste
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Toss the prawns, white wine vinegar, seafood seasoning and cumin together in a bowl.
Heat the oil in a pot over medium heat; cook the onions in the oil until they begin to brown, 5 to 7 minutes. Stir in the celery, carrot, red pepper and Scotch bonnet; cook until tender, about 5 minutes. Add the garlic and cook another 3 minutes. Whisk the curry powder into 125ml of water in a small bowl; pour into the pot whilst also adding the potatoes; mix to coat and allow to cook 2 to 3 minutes more. Pour in 500ml hot water and bring mixture to the boil. Gently lie the green beans into the pot. Allow the mixture to simmer until the potatoes are tender, 15 to 20 minutes. Add the prawns and cook another 5 minutes. Sprinkle the coriander leaves over the mixture and season with salt and pepper just before serving.