- 800g (1lb 12oz) waxy potatoes, such as Desirée, peeled and cut into big chunks
- 1 tbsp sunflower or ground-nut oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 6cm (2½in) piece of root ginger, finely chopped
- 2 tsp all-purpose seasoning
- 1 hot red chilli (ideally Scotch bonnet), finely chopped
- ½ green pepper, deseeded and cut into thin strips
- ½ x 420g can chopped tomatoes
- 300g (10½oz) cooked peeled king prawns
- 2 tbsp torn fresh coriander leaves, to garnish
- Boiled rice and green salad, to serve
- Put the potatoes in a pan of cold water, bring to the boil and simmer for 10 mins, until part cooked. Drain. Meanwhile, heat the oil in a big saucepan and fry the onion, garlic and ginger over a low heat until soft. Stir in the all-purpose seasoning and cook for a couple of minutes.
- Add the chilli and as many of its seeds as you dare, along with the pepper. Cook for 5 minutes, stirring occasionally. Add the part-cooked potatoes and the tomatoes. Simmer until the potatoes are cooked through and the sauce is nice and thick (about 10 mins).
- Add the prawns and heat through in the sauce (about 3 mins). Season with salt to taste and garnish with the chopped coriander. Can be served with rice and salad.