I’ve had a Jerk recipe up my sleeve for a while now.
Of course my original vision was a huge Jerk Chicken feast, complete with caramelised plantains and blackened corn on the cob.
Stay tuned, it’s-a-comin’.
But I was perusing the reduced section of Waitrose the other day, and I caught some big juicy prawns.
By the time me and the fishy fellas had made it home, I’d happily hatched a plan for a coco-nutty, tropical, soul-warming soup-come-curry.
Creamy, smooth, spicy, unbelievably fresh, this stuff is a pick-me-up / hug-in-a-mug hybrid.
I’ve listed the recipe for my homemade jerk seasoning and the curry, but you can always use shop-bought seasoning if you don’t have the ingredients to hand.
The great thing about homemade seasonings, though, (apart from the domestic-goddess-smug-factor) is that you can make up a batch, seal it in a jar and there you have it. A handy little helper that’ll liven up any and all meat, if you find yourself a little short on time or patience come dinnertime.
I’ve a feeling things are only going to get less tropical here over the next few months.
Probably best you whip up a vat of this stuff and live in blissful Caribbean denial. Surely the comfiest way to ride out the soggy British winter.
Jamaican Jerk Prawn Curry
Jamaican Jerk Seasoning:
- 2 1/2 Tbsp dried thyme
- 2 Tbsp onion powder
- 2 tsp allspice
- 2 tsp ground black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 400 g prawns fresh / frozen & thawed
- 1 Tbsp Jerk Seasoning
- 1 red onion, finely diced
- 1 pepper, finely diced
- 2 spring onions, chopped
- 200 g cherry tomatoes
- 400 ml light coconut milk
- 1 tsp fish sauce
- salt, to taste
- fresh parsley and extra spring onion, optional garnish
Warm a large lidded pan over a medium heat on the hob.
Add some cooking spray, followed by the onions.
Soften for 2-3 minutes, then add your garlic and stir fry for another minute.
Throw in the rest of your vegetables, season with salt and cover for 3 minutes, or until tender.
Pour in your coconut milk and fish sauce, and warm through.
Add the prawns and simmer until they are cooked through (they'll go pink) or until hot all the way through if you're using pre-cooked prawns.
Garnish with fresh parsley and chopped spring onion to serve.
Nutritional Information per serving:
Calories: 359 / Protein: 35g / Carbohydrate: 19g / Fat: 15g / Fibre: 3g
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