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Jamaican Curry Prawns<

Jamaican Curry Prawns

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No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Add sunflower oil to a wok or deep frying pan. Add the onions and sauté until translucent and starting to colour.
Add tomato purée, curry powder, ginger, tomatoes and 250ml water.
Break up the tomatoes with a wooden spoon and simmer for 5 minutes. The liquid should start to reduce and the curry sauce thicken.
Add the prawns and simmer until cooked through (about 5 minutes).
Stir in yogurt and lime juice, simmer for a further few seconds to heat through and serve.

Serve with steamed rice.
1 large onion, thinly sliced
2 tbsp tomato purée
2 tbsp hot curry powder (or modify to taste)
1 tsp grated fresh ginger
1 x 400g tin plum tomatoes, drained
500g large prawns, peeled and de-veined (or buy pre-prepared)
250g plain yogurt
1 tbsp lime juice
Recommended Wine:
White : Pinot Grigio

Recommended Ingredients: