Name: Hot-Hot Prawn and Potato Curry
Yield: Serves 4
Cuisine: Americas
Ingredients: 800 g (1 lb 12 oz) waxy potatoes, such as Desiree, peeled and cut into big chunks; 1 tbsp sunflower or groundnut oil; 1 garlic clove, finely chopped; 6 cm (2½ in) piece of root ginger, finely chopped; 1 onion, finely chopped; 1 hot red chilli (ideally Scotch bonnet), finely chopped; ½ green pepper, deseeded and cut into thin strips; 2 tsp all-purpose seasoning; salt; 2 tbsp torn fresh coriander leaves, to garnish boiled rice and green salad, to serve; ½ × 420 g can chopped tomatoes 300 g (10½ oz) cooked peeled king prawns

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

We love curries in the West Indies. This dish is busting out with colour and mixes juicy prawns in a thick, rich tomato sauce with what we call ‘Irish potatoes’ (as opposed to sweet potatoes). Depending on your tolerance for heat, either chuck all the chilli seeds, keep half, or be brave and put all of them in the sauce: this is meant to be hot! I go for half the seeds for this dish.