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Andi Oliver’s Aromatic Shrimp Curry

Don't let the longer ingredient list for this aromatic Caribbean prawn curry from Andi Oliver discourage you from giving it a go. It couldn't be easier to make and once you've made up your jars of Green Seasoning and Tamarind Chutney it'll be even easier when you make it next time.

From the book


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

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For the Green Seasoning - makes about 500ml (2 generous cups):
2 sprigs of thyme
10g (⅓ oz) fresh bay leaves
1 small bunch of flat-leaf parsley
1 small bunch of coriander (cilantro)
4 spring onions (scallions)
10 garlic cloves, peeled
1 green chilli or 1 Scotch bonnet, depending on how much heat you like
6 little Caribbean seasoning peppers (about 20g/¾ oz), or a mix of red, yellow, and/or green mini sweet peppers
½ white onion
400ml (1¾ cups) cold pressed rapeseed (canola) oil or any neutral oil
salt and freshly ground black pepper
For the green seasoning marinade:
2 jalapeños, or other chillies of your choice, finely chopped
2 tbsp chopped chives
1 tbsp Green Seasoning (see above)
Pinch each of salt and freshly ground black pepper
For the Tamarind Chutney -  makes 60ml (¼ cup):
4 tbsp tamarind paste
2 tbsp sugar (demerara or dark soft brown sugar work best)
2 tsp coriander seeds
2 tsp ground allspice
2 tbsp Green Seasoning (see above)
For the prawns:
450g (1lb) king prawns (jumbo shrimp), peeled and deveined
For the curry sauce:
1 tbsp rapeseed (canola) oil
2 onions, very thinly sliced
2 garlic cloves, 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 tbsp Tamarind Chutney (see above)
1 tomato, finely chopped
1 x 400ml (13.5fl oz) can of coconut milk
chopped coriander (cilantro) and/or fresh chilli, to serve

Essential kit

You will need: a food processor.




To make the Green Seasoning, add all the ingredients into to a food processor and season to taste with salt and pepper. Whizz to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to 2–3 weeks.

To make the Tamarind Chutney, put all the ingredients into a small saucepan with 80ml (scant ⅓ cup) of water. Set over a medium–low heat and warm through, stirring now and again, until everything is melted and combined.

Leave to cool, then transfer to a sealed jar or container and store in the fridge to use as needed. The chutney should keep well for 3–4 weeks.

Put the prawns in a medium bowl and add all the marinade ingredients. Mix well and rub the marinade into the prawns with your hands so that all the prawns are well coated. Refrigerate and leave to marinate for about 20 minutes.

Meanwhile, to make the curry sauce, get a medium, high sided frying pan over a low–medium heat and pour in the oil. When the oil is hot, add the onions and cook down 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 the tamarind chutney, chopped tomato, coconut milk and 350ml (1½ cups) of water. Bring to a steady simmer for 5 minutes.

Heat a griddle pan or a 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 the prawns to the curry sauce and simmer for around 4 minutes to bring it all together. Finish the curry with a sprinkling of some freshly chopped coriander (cilantro) and/or chillies.

Serve with roti or plain or Coconut Rice.


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