Levi Roots’ hot hot prawn curry


  • 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
  • Salt
  • 2 tbsp torn fresh coriander leaves, to garnish
  • Boiled rice and green salad, to serve


  1. 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.
  2. 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).
  3. 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.

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