[BritParrothead]

Hot-prawn and potato curry.

Serves 4

800g (1 lb 12oz) waxy potatoes, such as Desiree, peeled and cut into big chunks.
1tbsp sunflower or groundnut oil.
1 onion finely chopped.
1 garlic clove, finely chopped.
6cm (2 ½ in ) piece of root ginger, finely chopped.
2 tsp of 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 of chopped tomatoes.
300g (10 ½ oz) cooked peeled king prawns
Salt
2 tbsp torn fresh coriander leaves to garnish.

Boiled rice and green salad to serve.

Put the potatoes in a pan of cold water, bring to the boil and simmer for 10 minutes, 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.

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 minutes). Add the prawns and heat through in the sauce about (3 minutes). Season with salt to taste and garnish with the chopped coriander. Serve with rice and salad.