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Caribbean Prawn & Sweet Potato Curry with Roti
Ingredients
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1 sachet Caribbean Jerk Seasoning
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1 tablespoon vegetable oil
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1 red onion, diced
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325 grams (11 ounces) sweet potato, peeled and diced small
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400 millilitres (13 fluid ounce) coconut milk, light
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100 grams (4 ounces) flour
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5 tablespoons water
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175 grams (6 ounces) King prawns, raw
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coriander to garnish
Key Products
- Dice the sweet potato smaller to reduce the amount of time the curry needs to cook.
Instructions
- 1 Heat the vegetable oil in a large frying pan and fry the onion and half the sweet potato over a medium-heat for 3-4 minutes, or until the onions have softened.
- 2 Stir in the coconut milk, Caribbean Street Food Seasoning and simmer slowly with a lid on until the sweet potato has softened, allow to cool slightly then transfer to a blender and liquidise the mixture until silky and smooth.
- 3 Pour the mixture back in the pan with the rest of the sweet potato and the allow to simmer for 10 minutes, or until potato has begun to soften with a lid on.
- 4 Meanwhile to make the roti, pre-heat a griddle pan over a medium high heat. Mix the flour with 5 tbs of water and knead until it forms a dough. Cut the dough in half and roll out until ½ cm thick. Cook on the griddle for 1-2 minutes on each side.
- 5 Add the prawns to the curry and cook for a further 3-4 minutes. Serve the curry with the roti and garnish with coriander.
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