Trinidad-Style Curried Potatoes with Green Beans and Prawns

    (13)
    1 hour 10 min

    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.


    10 people made this

    Ingredients
    Serves: 2 

    • 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
    • 125ml water
    • 2 potatoes, cubed
    • 500ml hot water
    • 125g frozen green beans, thawed
    • 1 bunch fresh coriander leaves, chopped
    • salt and pepper to taste

    Method
    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Toss the prawns, white wine vinegar, seafood seasoning and cumin together in a bowl.
    2. 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.

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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (8)

    by
    18

    To fix the "runniness" that some people are having, I'd suggest an Indian technique that usually works well. It's called Bhoona and is essentially a dry-frying technique. It takes a little more consistent attention because you put, say, half the water in at first, and let it cook until the water is nearly boiled away. Then you add another couple ounces of water and cook it down again, and stop adding water when the potatoes are done. I haven't tried this dish yet, but given the comments about the runniness, I intend to make that one little modification in the cooking process when I make it tomorrow. I'll let you know how it turns out.  -  17 Oct 2009  (Review from Allrecipes US | Canada)

    by
    11

    I love this dish. I have made this at least 5 times in the past 2 months. I recently made this for some friends and they now all keep asking me to make it again. You have to like Trini food to really appreciate this dish. as for blandness, I personally season food to my liking this way I don't end up with a bland meal. No one knows my taste buds like I do.  -  12 Oct 2009  (Review from Allrecipes US | Canada)

    by
    8

    I really liked this recipe and can see that with all great curries you can play with it at much as possible to make infinite variations. I wanted a little less broth and a little more curry so at the end I cooked off some broth and added about another 1/2 Tablespoon of curry powder. Thanks Pixie for a wonderful recipe - next time perhaps I'll make some naan to go with it!  -  08 Mar 2009  (Review from Allrecipes US | Canada)

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