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Caribbean Prawn Curry with Pineapple Salsa, Fried Flatbread
Recipe by Keyma Vasquez Montero
Taste the flavours of the Caribbean with this delicious prawn curry with sweet pineapple chow.
- Steps
- Ingredients
Ingredients
Caribbean Curry Powder
Curry Paste
Curried Prawns
Curry Sauce
Caribbean Fried Flat Bread (Domplina)
Pineapple Chow
To taste
Garnish
Select All
Steps
- For the Caribbean Curry Powder, place whole spices into a small frypan over medium heat. Toss the pan and toast spices until fragrant, about 2 minutes. Reduce heat to low, add ground spices and toast until fragrant, about 30 seconds more.
- Remove from the heat and transfer to a spice grinder. Allow to cool slightly then add salt and process to a fine powder. Set aside.
- For the Curry Paste, place ingredients into a blender and blend until smooth. Set aside.
- For the Curried Prawns, peel and devein prawns, reserve heads and shells for the curry sauce.
- Place prawn meat, curry powder, curry paste and a good pinch of salt into a glass bowl. Mix well and set aside in the fridge for 30 minutes.
- When ready to serve, heat a large pan over high heat and add oil.
- Remove prawns from the marinade and remove excess marinade, to avoid steaming the prawns.
- Once the oil is smoking hot, add prawns to pan in batches, and cook until browned, about 3-4 minutes per side. Remove from the pan and set aside to rest.
- For the Curry Sauce, heat a large deep pan over medium high heat. Add 2 tablespoons grapeseed oil, and once hot, add prawn heads and shells and sauté until starting to brown, about 4-5 minutes. Toss the pan and crush the heads with a wooden spoon to help them release flavour.
- Reduce heat to medium. Add the curry paste to the pan. Cook, stirring occasionally, until oil starts to separate out, about 7-8 minutes.
- Add cherry tomatoes and sauté until starting to soften, about 3-5 minutes. Add coconut milk and water and simmer until liquid has reduced by half and sauce is a gravy like consistency, about 25-30 minutes.
- Add the curry powder and cook for 2-3 minutes. Balance the sauce with the lime juice, sugar and salt. Transfer the sauce, including the prawn heads to a blender and blend until smooth.
- Pass sauce through a fine strainer and reserve, covered, until ready to serve.
- For the Caribbean Fried Flat Bread, place the flour, baking powder, sugar and salt into a bowl and mix to thoroughly combine.
- Add the butter and rub between fingertips to create a rough breadcrumb consistency.
- Add water gradually and mix by hand until a ball of dough comes together.
- Knead the dough on a clean floured work surface until soft and elastic, about 6 – 8 minutes.
- Cover with a clean tea towel and allow to rest for 10 minutes. Knead again until smooth. Cover and rest for 10 minutes then cut into 8 equal portions. Roll into balls, cover and rest for a further 5 minutes.
- Heat oil in a deep saucepan or deep fryer to 180o
- Flatten the dough portions with your hands, pulling the edges and turning the dough until an even 2-3mm thickness.
- Deep fry in batches, about 3-5 minutes until they start to puff up and turn golden brown. To help them puff use the back of a wooden spoon to slightly tap the surface of the bread and submerge in the oil. Turn in the oil a few times to ensure even cooking.
- Remove from oil and drain on paper towel. Season lightly with salt while still hot.
- For the Pineapple Chow, peel pineapple and cut into slices 1cm thick. Discard the core. Cut the slices into 1 cm cubes and place in a glass bowl.
- Peel and mince the garlic and add to the bowl. Finely dice the long red chilli and add to the bowl.
- Add lime juice, white sugar and salt to taste, toss all the ingredients and allow to macerate for about 10 minutes.
- To serve, place 2 tablespoons of the curry sauce on each plate and flatten in a circle with the back of a spoon. Top with 3 prawns and garnish with 3 slices of red long chilli and 3 coriander leaves. Place fried breads on a separate plate and pineapple chow in a bowl. Serve with extra sauce in small jug on the side.
