Prawn & Sweet Potato Curry
 
 
Author:
Ingredients
  • 250g prawns, veined and washed
  • 1 large sweet potato
  • oil
  • 1 medium onion
  • 1 tsp salt
  • 1 tsp mixed curry powder (I used Rajah brand)
  • ½ tsp chilli powder ( I used half as we will be adding scotch bonnet, use 1 tsp if you aren't adding this)
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • ¼ - ½ scotch bonnet pepper OR 4 - 5 green chillies
  • 2 cloves of garlic
Method
  1. Make sure your prawns are peeled, washed and ready before starting.
  2. Start by finely slicing 1 onion. Heat some oil in a pan and add your sliced onions once hot.
  3. Add 1 tsp of salt, you can adjust if necessary later. Cover and allow the onions to saute over a low flame for 5 minutes.
  4. Peel and cube your sweet potato while you wait for the onions to soften, leave them in cold water till its time to use them. Once your onions look somewhat browned and transparent (bottom right photo) you're ready to add spices.
  5. Mix the spices and fry uncovered for a couple of minutes.
  6. Rinse and add the cubed sweet potatoes, mix the potatoes with the onion and spices. Cover and leave to cook for about 5 - 8 minutes over a low - medium flame.
  7. Meanwhile prepare your scotch bonnet pepper by cutting into large pieces or finely slicing, whichever you prefer, I used only one quarter (as indicated in the photo) you may use more if you want. Peel and crush 2 garlic cloves.
  8. Add the crushed garlic to the pan now along with the SCOTCH BONNET, I forgot to take a photo when adding this. If you're using green chillies add them later when you add the prawns. If your onions seem to be drying out add some water to the pan like I did.
  9. Once the potatoes appear cooked add the prawns, if they need longer then cook them properly BEFORE adding the prawns. Add the prawns and mix with the other ingredients (top right photo), cover and cook for 3 - 4 minutes over a medium flame. If you're using green chillies add them now too. I didn't add any extra water to this curry as I added a little before, instead I allowed the juices from the prawns to flow out. Sometimes I like the curry to be quite dry like on this occasion, if you want more gravy to your curry feel free to add some water once the prawns are cooked and bring to boil.
  10. Lastly, garnish with chopped coriander and promptly remove from the heat.
  11. Enjoy your prawn and sweet potato curry with plain basmati rice and some lemon/lime wedges.
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/prawn-sweet-potato-curry/