Curry prawns

My tasty curry prawn recipe

During the height of my childhood, it was customary for me to spend lots of time at the river fun and frolicking with neighborhood kids. The idea of fun for us was finding cacador, millet (mullet), crayfish, and quibish. We had our strategy for finding all the river dwellers. These strategies were relatively simple. We used a combination of our bare hands, sacks (bags), fishing spears, and other innovative methods; this allowed us to return home with a great catch. We felt accomplished and often rewarded by a jot with our catch.

Those memories continued to replay in my mind over and over again. When my family returned to Dominica this past December, I encouraged my kids to go into the river and find some crayfish. They went out with our neighbors and were in luck and excited to have collected quite a few.

Living in Northern California, I’m unable to have the same relationship with the rivers in Dominica. I’m don’t think that I would find the same type of river inhabitants. However, I did find sizeable freshwater prawns at my local market. They have a very striking resemblance to crayfish. Seeing the giant prawns, brought back some beautiful memories of my childhood.

I decided to prepare them the best way I know how, curry! I’ve been using this recipe for a long time observing my mother as she prepared her crayfish. As with lots of Caribbean cooking, there’s no official transcribed recipe, so I tried my best to conceptualize the ingredients’ portions.

Here’s my recipe for curry prawns or if you’re in Dominica, crayfish and quibish.

Curry prawns

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course dinner, lunch, Main Course

Cuisine Caribbean, Filipino, Indian, vietnamese

Servings 6

Equipment

• wok or frying pan

Ingredients

  

• 2 lbs prawns
• 1 large onion
• 5 cloves garlic
• 2 heads green onion
• ½ cup parsley
• 1 cup coconut milk
• ½ cup water
• 3 tbsp tumeric or curry powder
• 1 tbsp black pepper
• salt
• ½ cup olive oil separate in two
• 1 tbsp paprika
• ½ red pepper
• ½ yellow pepper
• 1 christophene
• 4 okras
• 1 hot pepper

Instructions

 

• Wash prawns in running water
• Add oil to hot frying pan or wok
• Add curry/tumeric first and saute it for a few seconds
• Add all other seasoning except peppers okra and christophene
• Add the prawns to the seasoning
• In a separate pot add some oil then combine christophene, peppers and okra and saute them until al dente
• Add coconut milk
• Saute all seasonings then add water
• Add the al dente sauteed vegetables
• Stir content
• Stir and enjoy

Video

Notes

The amount of cooking time needed for prawns depends on the size of the prawns. If you’re cooking regular prawns, they don’t take that long to cook. However, the larger prawns may take a bit longer. 

Keyword crayfish, curry, prawns