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Andi Oliver’s aromatic shrimp curry

Name: Andi Oliver’s aromatic shrimp curry
Prep time: 55 min
Total time: 55 min
Yield: Serves 4
Ingredients: Begin by making the green seasoning. Put all the ingredients in a blender and whizz until smooth. You only need 3 tbsp for this recipe, but the rest will keep in the fridge for up to a week (or freeze in an ice cube tray for future dishes).; To make the tamarind chutney, put all the ingredients in a small saucepan with 2 tbsp of the green seasoning. Add 80ml water, then warm through over a low medium heat, stirring occasionally, until fully combined. Set aside.; Put the prawns in a bowl and add the jalapeños, chives, 1 tbsp of the green seasoning and a pinch of salt and pepper. Mix well and rub the marinade into the prawns with your hands so they are all well coated. Refrigerate and leave to marinate for about 20 minutes.; Meanwhile, make the curry sauce. Set a medium high-sided frying pan over a low–medium heat and pour in the oil. When hot, add the onions and cook for 10-15 minutes until soft and fragrant. Add the garlic and chilli and cook for a further 3 minutes.; Add the cumin, coriander, turmeric, curry powder and cinnamon to the pan and cook, stirring, for 1 minute. Add 1 tbsp of the tamarind chutney, the chopped tomato, coconut milk and 350ml water. Bring to a steady simmer for 5 minutes.; Heat a griddle pan or heavy-based frying pan until red hot, then chuck on the marinated prawns, cooking on each side for around 2 minutes until nicely charred all over. Transfer to the curry sauce and simmer for around 4 minutes to bring it all together. Finish the curry with a sprinkling of coriander and/or chillies. Serve with roti or rice.

By: Andi Oliver

Published: 15 May 24
Updated: 15 May 24

“This is one of those brilliant I-can’t-believe-it-was-so-quick dishes that comes together in under an hour,” says Andi Oliver. “The fragrant broth is packed with succulent prawns.”

Andi Oliver is a guest chef at Pub in the Park this summer – Tom Kerridge’s music festival for food lovers, which is popping up in four locations: Marlow (16-19 May), Chiswick (28-30 June), Reigate (12-14 July) and St Albans (6-8 September). Discover our all-star collection of Pub in the Park chef recipes, including dishes by Angela Hartnett, Atul Kochhar and Rick Stein – and buy tickets direct from Pub in the Park. We’ll see you there!

Recipe taken from The Pepperpot Diaries: Stories From My Caribbean Table by Andi Oliver (DK £27) and tested by delicious. Photograph: Robert Billington.

Medium
Online only 2024

Test kitchen approved

Serves 4
Hands-on time 55 min

“This is one of those brilliant I-can’t-believe-it-was-so-quick dishes that comes together in under an hour,” says Andi Oliver. “The fragrant broth is packed with succulent prawns.”

Recipe taken from The Pepperpot Diaries: Stories From My Caribbean Table by Andi Oliver (DK £27) and tested by delicious. Photograph: Robert Billington.

Nutrition: Per serving

Calories: 345kcals
Fat: 22g (17g saturated)
Protein: 22g
Carbohydrates: 13g (9.8g sugars)
Fibre: 2.7g
Salt: 0.8g

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Before you start

450g king prawns, peeled and deveined
2 jalapeños, or other chillies of your choice, finely chopped
2 tbsp chopped chives

For the green seasoning

1 thyme sprig
5g bay leaves
½ small bunch flatleaf parsley
½ small bunch coriander
2 spring onions, roughly chopped
5 garlic cloves
½ green chilli or scotch bonnet, depending on how hot you like it
3 small Caribbean seasoning peppers (sweet, fruity and not hot peppers) or a mix of red, yellow and green mini sweet peppers
¼ onion
200ml rapeseed or vegetable oil

For the tamarind chutney

4 tbsp tamarind paste
2 tbsp demerara or dark soft brown sugar
2 tsp coriander seeds
2 tsp ground allspice

For the sauce

1 tbsp rapeseed oil
2 onions, finely sliced
2 garlic cloves, finely grated
1 red chilli, chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
2 tbsp Caribbean curry powder
1 tsp ground cinnamon
1 tomato, finely chopped
400ml can coconut milk
Chopped coriander and/or fresh chilli to serve

Before you start

450g king prawns, peeled and deveined
2 jalapeños, or other chillies of your choice, finely chopped
2 tbsp chopped chives

For the green seasoning

1 thyme sprig
5g bay leaves
½ small bunch flatleaf parsley
½ small bunch coriander
2 spring onions, roughly chopped
5 garlic cloves
½ green chilli or scotch bonnet, depending on how hot you like it
3 small Caribbean seasoning peppers (sweet, fruity and not hot peppers) or a mix of red, yellow and green mini sweet peppers
¼ onion
200ml rapeseed or vegetable oil

For the tamarind chutney

4 tbsp tamarind paste
2 tbsp demerara or dark soft brown sugar
2 tsp coriander seeds
2 tsp ground allspice

For the sauce

1 tbsp rapeseed oil
2 onions, finely sliced
2 garlic cloves, finely grated
1 red chilli, chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
2 tbsp Caribbean curry powder
1 tsp ground cinnamon
1 tomato, finely chopped
400ml can coconut milk
Chopped coriander and/or fresh chilli to serve

Ingredients

Begin by making the green seasoning. Put all the ingredients in a blender and whizz until smooth. You only need 3 tbsp for this recipe, but the rest will keep in the fridge for up to a week (or freeze in an ice cube tray for future dishes).
To make the tamarind chutney, put all the ingredients in a small saucepan with 2 tbsp of the green seasoning. Add 80ml water, then warm through over a low medium heat, stirring occasionally, until fully combined. Set aside.
Put the prawns in a bowl and add the jalapeños, chives, 1 tbsp of the green seasoning and a pinch of salt and pepper. Mix well and rub the marinade into the prawns with your hands so they are all well coated. Refrigerate and leave to marinate for about 20 minutes.
Meanwhile, make the curry sauce. Set a medium high-sided frying pan over a low–medium heat and pour in the oil. When hot, add the onions and cook for 10-15 minutes until soft and fragrant. Add the garlic and chilli and cook for a further 3 minutes.
Add the cumin, coriander, turmeric, curry powder and cinnamon to the pan and cook, stirring, for 1 minute. Add 1 tbsp of the tamarind chutney, the chopped tomato, coconut milk and 350ml water. Bring to a steady simmer for 5 minutes.
Heat a griddle pan or heavy-based frying pan until red hot, then chuck on the marinated prawns, cooking on each side for around 2 minutes until nicely charred all over. Transfer to the curry sauce and simmer for around 4 minutes to bring it all together. Finish the curry with a sprinkling of coriander and/or chillies. Serve with roti or rice.