Title: Prawn, Green Mango and Potato Curry
Categories: Caribbean Side Salad Shellfish
Yield: 4 Servings

1	ts	Turmeric
1	ts	Garam masala
1	ts	Cumin
1	ts	Corriander
1/2	ts	Chilli powder, -OR-
		Chilli, fresh, finely chopped.
3		Curry leaves -optional
2	tb	Ghee, or margarine
2		Garlic cloves, crushed.
1	ts	Ginger, green, chopped.
4		Tomatoes, peeled and chopped.
450	ml	Stock, or water
225	g	Potato, peeled and cubed.
1	tb	Sugar, brown
1	sm	Mango, green, peeled and sliced, or diced.
		Salt
675	g	Prawns, peeled.

Mix all the spices in a little warm water or stock to form a paste or masala.

Cook the onions, garlic and ginger in ghee until soft. Add the masala and cook for 5 minutes, stirring to prevent burning or sticking. Add the tomatoes and stir well. Slowly, add the water or stock, stirring, then the potato.

Let the curry cook on a moderate heat for 20 minutes, then add the jaggery or sugar, mango, salt and prawns. Cook for 10 to 15 minutes longer. Serve with rice, dahl puri and cucumber and tomato salad. from CARIBBEAN AND AFRICAN COOKERY by ROSAMUND GRANT typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 12 Feb 98

previous

next