Updated: Jul 5, 2020
You really can't go wrong with a curry if you are looking for a stew substitute! With juicy prawns and Irish potatoes in a thick rich tomato sauce, this fits the bill perfectly. Especially when it's got a kick to it!.
Prawn And Potato Curry
800g potatoes, peeled and cut into big chunks
1 tbsp sunflower or groundnut oil
1 onion, finely chopped
1 garlic clove, finely chopped
2 tsp all-purpose seasoning
1 and half tsp turmeric
6cm piece of root ginger, finely chopped
1 scotch bonnet (ata rodo) sliced thinly
1/2 green pepper, deseeded and cut into thin strips
1/2 400g can of chopped tomatoes
300g cooked peeled king prawns
2 tbsp torn fresh coriander leaves to garnish
boiled rice and green salad, to serve
Put the potatoes in a pan of cold water, bring to a boil and simmer for 10 minutes, until part cooked. Drain. Meanwhile, heat the oil in a big saucepan and fry the onion, garlic and ginger over a low heat until soft. Stir in the all-purpose seasoning and cook for a couple of minutes.
Add the Scotch bonnet along with the green pepper. Cook for 5 minutes, stirring occasionally. Add the part-cooked potatoes and the tomatoes. Simmer until the potatoes are cooked through and the sauce is nice and thick (about 10 minutes). Add the prawns and heat through in the sauce (about 3 minutes). Season with salt to taste and garnish with the chopped coriander.
Serve with rice and salad.
This serves 4.
We'd love to know how you got on with making this dish.