I will begin with the disclaimer that I'm almost certain this is utterly lacking in authenticity. When I call this dish a Caribbean curry, it's not to indicate that this is how they make curries in the Caribbean; more that it's a curry dreamed up by me, full of ingredients redolent of the Caribbean. So don't go sending me hate mail about me bastardising your Gran's finest Jamaican recipes.
This curry is sweet and flavourful but not too hot, making it perfect to serve up to kids. Add heat with more jerk seasoning or some dried red chillis. You could also make it a fish curry by adding cubes of firm fleshed fish ten minutes into the simmering time - monkfish would work nicely I think. Don't be too alarmed by it's anaemic pallor when you tip the liquids in - it will darken as it cooks.
You can whip this up almost entirely from storecupboard and frozen ingredients, if you substitute frozen sliced peppers for fresh you've pretty much got a storecupboard special, though I can't promise the texture will be as nice. Frozen soffrito mix is finely chopped onion, celery and carrot, I use it for speed and to boost the veg content of the dish. I get mine in Sainsburys (they just call it finely chopped vegetables) but you could substitute some plain frozen chopped onion or sliced/chopped fresh onion if you prefer. Feel free to chuck in any other veg of your choosing, or some tinned pineapple chunks if you have a husband that wouldn't pick them out with a face on him...
Caribbean prawn curry, 4 generous servings (or 2 adults, 2 children and worky leftovers).
400g raw prawns, defrosted if frozen
2 handfuls frozen soffrito mix or frozen chopped onion or 1 small onion, chopped or sliced
3-4 peppers, varying colours, cut into large chunks
1 tin coconut milk
200ml pineapple juice
1 tin cream style sweetcorn
2 tbsp mild curry powder
1 tbsp garam masala
1 tsp jamaican jerk seasoning
1-2 tbsp cornflour
1 tbsp oil
Heat the oil in a large saucepan, and toss in the soffrito mix, sauteeing for a minute or two. Add the chunked peppers, and let sizzle for another minute or so. Stir in the spice powders, then pour in the pineapple juice, coconut milk and creamed sweetcorn. Bring it to the boil then turn down the heat and leave to simmer for 20 minutes, it will thicken slightly.
Add the prawns to the pan and stir them into the sauce. Whilst they turn from translucent grey to coral pink, mix your cornflour with a little cold water - start out with 1 tsp and see how you get on before adding more. Tip the cornflour slurry into the curry (ha!) and turn the heat up, bringing the sauce back to the boil to let the cornflour do it's job. If it's not thick enough for your liking, repeat. Stir well and serve over rice.