Jenny's Prawn Curry – Rhyl Kitchen Classroom

Name: Jenny's Prawn Curry – Rhyl Kitchen Classroom
Ingredients: Raw prawns deveined – I buy 1kg frozen ones from fishmongers and use ½ a bag or so; 2 cm fresh ginger; 2 small onions; 3 cloves garlic; ½ scotch bonnet chillie – depending on your preference - more if you like it hot or omit if you don’t like it too hot; ½ red pepper; 1 stick of celery; I use a handful of fresh coriander or more; 4 sprigs of thyme; ½ a handful of chopped parsley; black peppercorns and a pinch of sea salt; a splash of white wine vinegar; 2 tbs bolts curry powder mixed with a little bit of water to make a paste; 2 tbsp vegetable oil; 1 spring onion; Handful of coriander roughly chopped

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Recipe for prawn curry from Rhyl Kitchen Classroom, a community kitchen in London.

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Ingredients

Raw prawns deveined – I buy 1kg frozen ones from fishmongers and use ½ a bag or so
2 cm fresh ginger
2 small onions
3 cloves garlic
½ scotch bonnet chillie – depending on your preference - more if you like it hot or omit if you don’t like it too hot
½ red pepper
1 stick of celery
I use a handful of fresh coriander or more
4 sprigs of thyme
½ a handful of chopped parsley
black peppercorns and a pinch of sea salt
a splash of white wine vinegar
2 tbs bolts curry powder mixed with a little bit of water to make a paste
2 tbsp vegetable oil
1 spring onion
Handful of coriander roughly chopped