Caribbean Prawn, Pawpaw and Avocado Curry.

This dish is a meal in itself but it also makes a great accompaniment to jerk chicken (recipe to follow). It's not a hot Indian style curry, it's fruity and fragrant, just what you would expect from Caribbean cooking, evocative of white sands, sparkling blue seas and tropical fruit. The recipe below will serve two as a main, we halved the recipe to make side dishes for two to go with the jerk chicken.



Caribbean Prawn, Pawpaw and Avocado Curry

450g of peeled prawns
1 small pawpaw (papaya), diced into 1-2cm cubes
1 avocado, diced into 1-2cm cubes
1 garlic clove, sliced
1 small onion, finely chopped
1 inch piece of ginger, peeled and finely chopped
1 hot green chilli, finely chopped
100g of raisins
250g natural yoghurt
Juice of a lime
125ml of chicken stock
2 tablespoons of vegetable oil
2 teaspoons of ground cumin
1/4 of a teaspoon of cayenne pepper
1 teaspoon of paprika
2 teaspoons of curry powder
1 teaspoon of ras el hanout (or 1/4 teaspoon of turmeric)
Oil
Salt, pepper, sugar.

Heat oil in a frying pan and cook the onion until soft and translucent. Add the chopped garlic and ginger and cook for one minute. Stir in the curry powder, cumin, cayenne pepper, paprika, ras el hanout and chopped chilli and cook for one minute.
Add the prawns and cook for two-three minutes.
Pour in the stock and add the yoghurt and stir to combine.
Place the avocado, pawpaw and raisins in a bowl, squeeze lime juce over them and add to the pan. Heat through for a minute or so and then adjust flavours to suit using salt, pepper and sugar. Be careful not to cook the curry too long once the pawpaw and avocado have been added or they will fall apart, be particularly careful with the avocado.