Jerk Prawn Curry (Paul de Freitas)

Jerk Prawn Curry (Paul de Freitas) - Family de Freitas

Recipes

Jerk Prawn Curry (Paul de Freitas)
Reggae Hot Curry Powder 30% Reggae Jerk Curry Powder 70% 2 tbsp Virgin Olive Oil 1 cup Sour Cream 1 pint Chicken stock	1 large onion 2 sticks celery One large red bell pepper One large yellow bell pepper One large green bell pepper	3 medium size potatoes 1 lb frozen prawns Salt/Pepper to taste
Peel and then dice the onion Wash and then cut celery stalks into ¼ inch segments Place olive oil into a deep frying pan with cover and heat. Add onions and celery pieces to the frying pan and cook until translucent. Cut potatoes into ¾ inch cubes Remove seeds and then slice the bell peppers into inch long stalks. Add the potato cubes and sliced bell peppers to the pan, stirring to distribute everything evenly. Sprinkle a tablespoon of each curry powder over the mixture and stir in. Add the chicken stock and stir in. Add the sour cream and stir in. Add ½ tsp of ground black pepper and salt to taste and stir in. Cover and simmer on low heat for half an hour until the stock has reduced to a thick creamy constituency. Place in fridge. About 15 minutes before serving, taste test and add and stir in more curry powder/pepper if needed. Then put back to heat. Half thaw the prawns in a bowl with hot tap water - shell the prawns. Once curry is steaming add the prawns and stir in. Cook for 3 minutes until the prawns go pink. Remove from the heat and serve. Leftovers store nicely in the fridge and mature nicely. Add a little stock before reheating. Good substitutes for Jamaica Reggae curry powders are Jamaica Ocho Rios curry powders. They key thing is that this recipe is based on Caribbean taste – not Thai or Korean. Using a Caribbean curry powder or mixing your own will produce the best result for Caribbean-style flavour.