Curried Prawn Kebabs
Technically it is still summer, which means we may be able to bust open the BBQ once again. I'm not holding my breath but this recipe can be be prepared all year round anyway, just grill instead of BBQ in the winter months.
24 large raw prawns vegetable oil
1 large green pepper 2 limes
2 red onions 1 tablespoon ground coriander
3 tablespoons chopped fresh coriander leaves
For the marinade For the sauce
3 tablespoons finely chopped garlic 2 tbsp vegetable or corn oil
2 green chillies, finely chopped ½ teaspoon fenugreek seeds
2 tablespoons lime juice 1 onion finely chopped
4 sprigs of thyme, chopped 2 tbsp finely chopped ginger
2 tablespoons chopped parsley 3 tbsp Caribbean curry powder
1 tablespoon smoked paprika 300ml coconut milk
2 tablespoons veg oil ½ scotch bonnet chilli
½ teaspoon freshly ground black pepper 12 cherry tomatoes
1 tablespoon ground coriander 2 tbsp chopped fresh coriander
3 tablespoons chopped fresh coriander salt
The day before you make this you’ll want to soak your bbq skewers in a bowl of water and leave overnight.
Mix together all of the ingredients for the marinade, add the prawns, pepper and onions. Leave in a cool place for 30 minutes.
Now make the sauce – heat the oil in a pan and sauté the fenugreek seeds until they change colour. Add the ginger and onion and saute until translucent. Stir in the curry powder and 100ml of water and cook for 3 minutes. Now add the scotch bonnet and the coconut milk, bring it up to a gentle simmer and allow the sauce to thicken, between 3 and 5 minutes. Add the tomatoes and chopped coriander, season with salt and give it a good stir. Keep warm whilst you cook the prawns.
There’s no substitute for BBQing but if you are preparing this in the winter months a grill is an acceptable alternative. Thread 3 prawns onto each skewer, alternating with a chunk of pepper and onion. Grill until charred and cooked – basting with oil throughout. Squeeze the lime juice over them and serve with the hot sauce and some basmati.