This curry is expertly spiced using Schwartz Caribbean Street Food Seasoning to give a sweet, rich curry with a creamy texture and served with a simple to make Roti flatbread.
Heat the vegetable oil in a large frying pan and fry the onion and half the sweet potato over a medium-heat for 3-4 minutes, or until the onions have softened.
Stir in the coconut milk, Caribbean Street Food Seasoning and simmer slowly with a lid on until the sweet potato has softened, allow to cool slightly then transfer to a blender and liquidise the mixture until silky and smooth.
Pour the mixture back in the pan with the rest of the sweet potato and the allow to simmer for 10 minutes, or until potato has begun to soften with a lid on.
Meanwhile to make the roti, pre-heat a griddle pan over a medium high heat. Mix the flour with 5 tbs of water and knead until it forms a dough. Cut the dough in half and roll out until ½ cm thick. Cook on the griddle for 1-2 minutes on each side.
Add the prawns to the curry and cook for a further 3-4 minutes. Serve the curry with the roti and garnish with coriander.
Dice the sweet potato smaller to reduce the amount of time the curry needs to cook.