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This is one of those brilliant I-can’t-believe-it-was-so-quick dishes that comes together in under an hour,” says chef and Great British Menu host Andi Oliver. “The fragrant broth is packed with succulent prawns.” Aromatic shrimp curry Serves: 4 Ingredients: 450g king prawns, peeled and deveined For the green seasoning marinade: 2 jalapeños, or other chillies of your choice, finely chopped 2 tbsp chopped chives 1 tbsp green seasoning (see below) Pinch each of salt and freshly ground black pepper For the curry sauce: 1 tbsp rapeseed oil 2 onions, very thinly sliced 2 garlic cloves, grated 1 red chilli, chopped 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 2 tbsp Caribbean curry powder 1 tsp ground cinnamon 1 tbsp tamarind chutney (see below) 1 tomato, finely chopped 1 x 400ml can of coconut milk Chopped coriander and/or fresh chilli, to serve For the green seasoning: 2 sprigs of thyme 10g fresh bay leaves 1 small bunch of flat-leaf parsley 1 small bunch of coriander 4 spring onions 10 garlic cloves, peeled 1 green chilli or 1 Scotch bonnet, depending on how much heat you like 6 little Caribbean seasoning peppers (about 20g), or a mix of red, yellow, and/or green mini sweet peppers ½ white onion 400ml cold pressed rapeseed oil or any neutral oil Salt and freshly ground black pepper For the tamarind chutney: 4 tbsp tamarind paste 2 tbsp sugar (demerara or dark soft brown sugar work best) 2 tsp coriander seeds 2 tsp ground allspice 2 tbsp green seasoning Airtight jar or container Method: 1. To make the green seasoning, add all the ingredients to a food processor and season to taste with salt and pepper. Whizz to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to two to three weeks. 2. To make the tamarind chutney, put all the ingredients into a small saucepan with 80 millilitres of water. Set over a medium–low heat and warm through, stirring now and again, until everything is melted and combined. Leave to cool, then transfer to a sealed jar or container and store in the fridge to use as needed. The chutney should keep well for three to four weeks. 2. Put the prawns in a medium bowl and add all the marinade ingredients. Mix well and rub the marinade into the prawns with your hands so that all the prawns are well coated. Refrigerate and leave to marinate for about 20 minutes. 3. Meanwhile, to make the curry sauce, get a medium, high sided frying pan over a low–medium heat and pour in the oil. When the oil is hot, add the onions and cook down for 10–15 minutes until soft and fragrant. Add the garlic and chilli and cook for a further three minutes. 4. Add the cumin, coriander, turmeric, curry powder, and cinnamon to the pan and cook, stirring, for one minute. Add the tamarind chutney, chopped tomato, coconut milk and 350 millilitres of water. Bring to a steady simmer for five minutes. 5. Heat a griddle pan or a heavy-based frying pan until red hot, then chuck on the marinated prawns, cooking on each side for around two minutes until nicely charred all over. Transfer the prawns to the curry sauce and simmer for around four minutes to bring it all together. Finish the curry with a sprinkling of some freshly chopped coriander and/or chillies. Serve with roti or plain or coconut rice. Recipe from ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Caribbean-inspired coconut and lime cheesecake Three one-pot recipes for washing up hater

President Joe Biden will travel to Papua New Guinea during a trip to the Indo-Pacific region this month, the White House announced Tuesday, marking the first visit of a sitting US president to the Pacific country.

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Katy Perry's previous comment on the Duchess of Sussex's wedding dress has resurfaced, following her performance at King Charles's coronation concert on Sunday (May 7). The popstar wore a metallic gold ball gown as she took to the stage on the grounds of Windsor Castle to perform her hits including 'Roar' and 'Firework,' which Princess Charlotte could be seen singing along to the former. She was a part of the star-studded lineup that also included Lionel Richie, Take That, Paloma Faith, Olly Murs, Andrea Bocelli and Sir Bryn Terfel. Sign up to our free Indy100 weekly newsletter As a result of the 38-year-old's royal performance, her comments from back in 2018 have reappeared once more where she gave her honest opinion of the Duchess of Sussex's wedding dress who got married to Prince Harry that same year. “I would have done one more fitting," Perry told Entertainment Tonight, adding that she preferred Princess Kate's dress when she married Prince William back in 2011. "I’m never not going to tell the truth! One more fitting, but I love you. Kate, Kate, Kate won, Kate won!" Meghan wore a Givenchy dress designed by Clare Waight Keller which had a bateau neckline and five-metre-long veil. In comparison Kate's wore an Alexander McQueen gown designed by English designer Sarah Burton, creative director of the luxury fashion house, and the lace design included a V-neckline, long sleeves, a fitted Victorian bodice. However, Perry did go on to wish Meghan and Harry well and also praised Meghan and the humanitarian work she has done. “I’m so happy for them, and, you know, I don’t know them from Adam, but it’s amazing what she’s doing with all this, her humanitarian efforts. You know, the fact that she’s a proud feminist, I love all that," she added. "I support her as another woman and love her and wish them both well.” Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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