250 g small prawns
1 tsp Trini green seasoning ( see Green Seasoning recipe)
OR 1 tsp chopped coriander, 1tsp chopped spring onions
1 Tbsp light Soy sauce
1/2 tsp Black pepper
1 mild chilli pepper chopped
1/2 can Chick peas ( can use whole can)
1 medium potato cubed
1 Tbsp Curry powder mixed with 1 tsp water
1 tsp cumin
1 tsp Caribbean all-purpose seasoning
1 Tbsp vegetable oil
1 medium onion chopped
2 closed garlic crushed
1 slice ginger minced
Slice back of prawns to create butterfly look. Season with Trini green seasoning, black pepper and soy sauce. Marinate 10 minutes.
Heat oil on medium heat. Add onions, fry for 2 minutes, add garlic and ginger followed by curry paste. Fry on high heat for 1 minute.
Add potatoes and cumin. Cook for 2-3 minutes on medium heat. Add water to cover the potatoes. Lower heat, when potatoes half-cooked add chick peas and all-purpose seasoning. Add prawns when potatoes are soft. Cook for 2 minutes. Turn off heat and cover pot. Serve on spinach pancake.
110 g self-raising flour
1 tbsp baking powder
50 g butter
½ tsp salt
½ tsp ground cumin
150 ml milk
10 spring onions, finely sliced
2 green chillies, fine sliced
250 g spinach chopped ( fresh or frozen)
Mix together flour, baking powder, egg, melted butter, salt, cumin and milk until smooth. Add onions and chilli.
Steam spinach, drain then finely chop. Add to pancake batter. Whisk egg white to soft peak and fold into batter.
Pour a little oil on frying pan on medium heat. Spray oil works best here.
Ladle two tablespoons of batter into pan. Cook for a minute on each side until golden green in colour.
Serve hot topped with Caribbean Curry prawns or simply eat on its own with dab of butter.