For the curry sauce:
2tbsp sugar (demerara or dark soft brown sugar work best)
1tbsp rapeseed oil
2tsp coriander seeds
2 onions, very thinly sliced
2tsp ground allspice
2 garlic cloves, grated
2tbsp green seasoning
1 red chilli, chopped
Airtight jar or container
2tsp ground cumin
Method:
2tsp ground coriander
1. To make the green seasoning, add all the ingredients to a food processor and season to taste with salt and pepper. Whizz to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to two to three weeks. 2. To make the tamarind chutney, put all the ingredients into a small saucepan with 80 millilitres of water. Set over a medium–low heat and warm through, stirring now and again, until everything is melted and combined. Leave to cool, then transfer to a sealed jar or container and store in the fridge to use as needed. The chutney should keep well for three to four weeks. 2. Put the prawns in a medium bowl and add all the marinade ingredients. Mix well and rub the marinade into the prawns with your hands so that all the prawns are well coated. Refrigerate and leave to marinate for about 20 minutes. 3. Meanwhile, to make the curry sauce, get a medium, high sided frying pan over a low–medium heat and pour in the oil.When the oil is hot, add the onions and cook down for 10–15 minutes until soft and fragrant. Add the garlic and chilli and cook for a further three minutes. 4. Add the cumin, coriander, turmeric, curry powder, and cinnamon to the pan and cook, stirring, for one minute.Add the tamarind chutney, chopped tomato, coconut milk and 350 millilitres of water. Bring to a steady simmer for five minutes. 5. Heat a griddle pan or a heavy-based frying pan until red hot, then chuck on the marinated prawns, cooking on each side for around two minutes until nicely charred all over. Transfer the prawns to the curry sauce and simmer for around four minutes to bring it all together. Finish the curry with a sprinkling of some freshly chopped coriander and/or chillies. Serve with roti or plain or coconut rice. The Pepperpot Diaries: Stories From My CaribbeanTable by Andi Oliver is published by DK, priced £27. Photography by Robert Billington.Available now. Andi Oliver’s coconut and lime cheesecake recipe P.48 Her tea-brined spiced barbecue chicken recipe P.50 Andi Oliver on turning 60 P.52
2tsp ground turmeric
2tbsp Caribbean curry powder
1tsp ground cinnamon
1tbsp tamarind chutney (see below)
1 tomato, finely chopped
1 x 400ml can of coconut milk
Chopped coriander and/or fresh chilli, to serve
For the green seasoning:
2 sprigs of thyme
10g fresh bay leaves
1 small bunch of flat-leaf parsley
1 small bunch of coriander
4 spring onions
10 garlic cloves, peeled
1 green chilli or 1 Scotch bonnet, depending on how much heat you like
6 little Caribbean seasoning peppers (about 20g), or a mix of red, yellow, and/or green mini sweet peppers
½ white onion
400ml cold pressed rapeseed oil or any neutral oil
Salt and freshly ground black pepper
For the tamarind chutney:
4tbsp tamarind paste
mccarthyholden.co.uk | 41
Made with FlippingBook - Share PDF online