for 2 person

To marinate the prawns

1	lime, the whole juice
1 tbsp	peanut oil
2 tbsp	Fine Food Carribbean Curry
¼ tsp	salt
a little	pepper
8	raw jumbo prawns, peeled except for tail (organic)

Curry

1 tbsp	peanut oil
1	onion, finely chopped
3	garlic cloves, finely chopped
½	red pepper, cut into cubes
½	green pepper, cut into cubes
1 tbsp	Fine Food Carribbean Curry
1 dl	fish stock
2 tbsp	rum
1 sprig	thyme
1 tin	chopped tomatoes (230 g)
2 ½ dl	coconut milk
½ tbsp	Maizena cornflour
1 dl	water
	salt and pepper to taste
2 tbsp	coriander, finely chopped

How it's done

To marinate the prawns

Combine the lime juice, oil and curry in a bowl, season. Add the prawns, mix, cover and marinate for approx. 30 mins.

Curry

Heat the oil in a pan. Sauté the onion, garlic, pepper and curry for approx. 2 mins. Pour in the fish stock and rum, reduce to half the amount. Add the marinated prawns, thyme, tomatoes and coconut milk, simmer for approx. 6 mins. Mix the cornflour with the water, pour into the pan, bring to the boil, simmer for approx. 2 mins. until the sauce thickens, season the curry. Plate up the curry, garnish with the coriander.

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