Chef Ray White serves a taste of the Caribbean at his local Jamaican restaurant. Learn how to make one of his staple dishes.

Prawns are cooked in tamarind, coconut, chillies to make a lip smacking curry. With a host of spices and herbs such as red chilli, turmeric, cumin seeds, mustard seeds simmered in thick coconut milk ...

Add the curry paste and fry for 30 seconds. Add the tomato purée, stock, coconut milk and courgette and simmer for 10 minutes. Add the prawns and cook for 4–5 minutes, or until pink and cooked ...

Add the blended mustard paste, turmeric, coconut milk, grated coconut and salt. Bring to a boil then simmer for 4-5 minutes. Add the prawns and green chillies and simmer for a further 3-4 minutes ...

2. Now lightly fry the prawns in a pan and keep them aside. 3. Heat coconut oil in pan. 4. Add chopped onions, garlic, green chillies, tomatoes, and turmeric powder, salt, curry leaves and yoghurt.

To amplify your coconut shrimp, try adding a splash of coconut milk to the mix for maximum flavor. Here's how.

Grace Parisi's Thai-inspired green curry sauce allows you to bring highly aromatic Thai flavors into your kitchen. Green ...

Heat coconut oil in a medium pot over medium heat. Add mustard seeds and cook until they crackle, 20 seconds. Add curry leaves and ... Pour in coconut milk and coconut cream, and simmer until ...

The late Geoffrey Bawa, Sri Lanka’s most celebrated architect, spent about 50 years at his country estate, Lunuganga, on the ...

Put the curry paste, coconut milk and stock into a wok or deep frying ... Simmer for 15-20 minutes until the potatoes are tender. Add the prawns, lime juice and fish sauce, and cook for 3-4 ...