Antiguan Curry Butter Prawns with Plantain Grits

Ingredients:

3 very ripe plantains, peeled and cut into 1.5cm slices
100ml coconut oil, plus 2 extra splashes
1 tbsp Antiguan curry powder
Seeds from 10 green cardamom pods
1kg peeled and deveined king prawns
800ml chicken stock, preferably fresh
1 tsp sea salt flakes
400ml tin coconut milk
300g coarse cornmeal
60g unsalted butter
150ml fish stock
Juice of ½ lime, plus extra wedges to garnish

Method:

Fry the plantain slices in 100ml coconut oil over medium heat until golden (about 5 minutes per side). Transfer to a blender and whizz (or mash with a potato masher), then scrape into a bowl and set aside.

Combine the curry powder, cardamom seeds and a pinch of black pepper in a mortar then bash with a pestle until the cardamom seeds are powdered. Put the prawns in a bowl, then scatter over the spices and add splash of oil. Toss to coat the prawns then set aside to marinate for 20 minutes.

Meanwhile, in a deep pan, gently warm the chicken stock, salt and 300ml of the coconut milk over a medium heat. Once it starts to simmer, gradually work in the cornmeal, stirring reasonably vigorously with a wooden spoon to ensure there are no lumps. Keep stirring until the cornmeal becomes tender (about 8 minutes). Tip in the mashed plantain and give it another good old so that the plantain blends all the way through the maize mixture. Take off the heat, then beat in the remaining 100ml of coconut milk.

Place a heavy-based frying pan over high heat with a splash more oil. When it’s hot, add in in half the prawns, fry until pink and golden-tinged (about 1-2 minutes), transfer to a plate and repeat with the remainder.

Return all the prawns to the pan, reduce the heat to medium-high, add in the butter and fish stock then bring to a simmer and cook for 2 minutes. Take off the heat, add the lime juice, check the seasoning and serve the prawns piled on top of the soft grits, Garnish with lime wedges and serve.