![[buspepper logo]](/images/style1/logo.jpg){kind=logo}
Caribbean recipes from Busspepper food
 |
It's no secret that the biggest part of any culture is food, a catalyst for socialising, family bonding entertaining friends and welcoming others to your environment. To invite someone to your bome from a meal is seen globally as a warm welcome and even better if your food is absolutely delicious, we're here to help! Here you will find recipes from around the islands along with demo videos, courtesy of Good Food and Gary Rhodes across the Caribbean. In keeping with our theme of all things tasteful, presenting these culinary works of art, we bring you one of the UK’s top celeb chefs teamed up with the best the Caribbean has to offer (including our resident chef Hasan De Four). |
Trini Curried Prawns (curry strimps)
Ingredients
For the spice paste
4 cm fresh ginger, grated
2 small Onions, finely chopped
4 cloves Garlic, finely chopped
6 small fresh pimentos, or 1 red pepper, finely chopped
2 tbsp chopped Coriander, or shadow benny
3 sprigs Thyme, leaves only
2 tbsp chopped Parsley
1 stick Celery, chopped
25ml white wine vinegar
generous pinch ground Black peppercorns
For the curry paste
3 tbsp medium-strength curry powder
2 tbsp vegetable oil
500 g shelled Prawns, uncooked
1 tsp chopped coriander leaves
1 Spring onions, or 1/2 small celery stick, finely chopped
1/2 Scotch bonnet peppers, seeds removed, finely chopped
Prep: 20 min
Cook: 10 min
Method
View video
Printable Version
1. Combine the ginger, onions, garlic, red pepper, coriander, thyme, parsley and celery. Tip everything into a food processor or liquidiser and add about 25ml vinegar and blend until smooth. You could also use a mortar and pestle. Mix about 2-3 rounded tablespoons of this ‘green seasoning’ mixture with the prawns.
2. Blend the curry powder with about 125ml water – or enough to make a slack paste.
3. Heat the oil in a wok or large frying pan set over a medium heat and fry the curry paste, stirring all the time, for 1 minute – until fragrant.
4. Tip the prawns into the pan and fry for about 3-4 minutes, until they turn a delicate shade of pink around the edges.
5. Pour over enough water to moisten the prawns and make a thickish curry sauce. Simmer for another 2-3 minutes until tender.
6. Stir in the chopped coriander, spring onion (or celery), and the chopped chilli. Serve with steamed rice, or Caribbean roti.
![[Next Recipe]](/images/style1/next.gif)
The latest entries on the BussPepper RotiFinder
Roti Joupa
United Kingdom
At the Roti Joupa fresh food is prepared daily in an open kitchen, using traditional recipes passed down through many generations. The fresh seasonings and traditional methods of cooking result in a taste unique to the West Indies
Roti International
United Kingdom
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Duis facilisis molestie viverra. Duis vulputate posuere eleifend. Nam a lorem id mauris congue lobortis.
Trini Shack Roti
Located near Herne Hill Station, Trini Roti Shack specialise in real trinidad cuisine.
Roti Hut
Roti-Hut serve a variety of spicy West Indian snacks and pastries as well as loaves of bread.
![[close]](/images/style1/close.gif)