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| 12 | Tiger prawns; peeled |
| 6 | Spring onions; washed and finely |
| | Sliced |
| 4 | Plum tomatoes chopped |
| 400 Milliliter | chicken stock |
| 1 | cloves garlic peeled, crushed |
| 200 Gramm | Ackees |
| 1/2 | Chilli |
| 100 Gramm | Callaloo or spinach |
| 100 Gramm | Carrots; peeled and cut into |
| | Slices |
| 2 Esslöffel | curry powder |
| 50 Milliliter | oil |
| 1/2 Bund | Coriander chopped |
| | Angostura bitters |
| 3 mittel | potatoes sweet |
| 150 Milliliter | Crème fraîche |
| | salt |
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Add a little oil and butter to the pan. Add the chillies, spring onions and garlic. Sweat for 1 minute. Add the tiger prawns to a separate pan and fry them.
Add the curry powder and sweat for a further minute. Add the tomatoes, carrots, callaloo, ackee and chicken stock. Simmer for 8 minutes. Add the tiger prawns. Simmer for a further minute and add the chopped coriander.
Yam crush: Wash and cut potatoes into halves, steam in their skins for 20 minutes.
Peel and mash whilst adding creme fraiche. Add salt to taste. Garnish with chives. Serve with the Tiger Prawns with Ackee Stew.
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