A favourite recipe from Rosamund Grants ” Caribbean and African Cookery”.
Ingredients
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp Chilli powder
- 2 tbsps coconut oil
- 1 large onion peeled and finely chopped
- 2 plump cloves garlic peeled and crushed
- 1 tsp fresh ginger peeled & finely chopped
- 4 tomatoes peeled & chopped
- 3/4 pint water or stock
- 8 oz potato peeled & cut in cubes
- 1 tbsp jaggery or brown sugar
- 1 small green mango peeled & diced
- 450 g raw peeled prawns
- salt to taste
Servings:
Instructions
- Mix all the spices in a little warm water or stock to form a paste.
- Heat the coconut oil over a medium heat and cook the onions, garlic and ginger until softened. Add the masala paste and cook for 5 minutes, stirring to prevent burning.
- Add the tomatoes and stir well then slowly add the water or stock followed by the potato. Cook over a moderate heat for 20 mins, then add the jaggery, mango, salt and prawns. Cook for 10-15 minutes more.
- Serve with rice and peas, accompanied by a cucumber and tomato salad.
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