Prawn Curry

Name: Prawn Curry
Yield: Serves 4
Cuisine: Trinidad & Tobago
Ingredients: 4 medium tomatoes, peeled and chopped, or 1 medium tin tomatoes, chopped, drained; 2 lb. large raw prawns, peeled and deveined; 1 tablespoon fresh ginger root, finely chopped; 2 cloves garlic, crushed; 2 tablespoons lime juice; 1 tablespoon chopped lime pickle (optional); Salt; 2 large onions finely chopped; 1½ teaspoons brown mustard seeds; 1½ teaspoons cumin seeds; ½ teaspoon crushed hot red pepper; 1½ teaspoons whole black peppercorns; 1½ teaspoons coriander seeds; 3 tablespoons vegetable oil; 1½ oz. unsalted butter; 2 bay leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

1½ teaspoons coriander seeds
1½ teaspoons cumin seeds
1½ teas

Americas
Trinidad & Tobago
Lunch
Fish course
Pescatarian
Gluten-free
Caribbean

Method

In a mortar, or in an electric blender, pulverize the coriander, cumin, and mustard seeds with the peppercorns, hot pepper and bay leaves. Set aside. Heat the oil and butter in a large, heavy skillet and sauté the onions until very lightly browned. Add the garlic, ginger root and the ground spices and cook, stirring for 2 or 3 minutes longer. Add the tomatoes, lime juice, and lime pickle, if li