Andi Oliver’s Antiguan curry butter shrimp and grits

Method

1. Fry the plantains in 100ml rapeseed oil over medium heat until golden – about 5 minutes per side. Add to a blender and whizz (or mash with a potato masher), then leave to one side.
2. Now bash the curry powder, cardamom seeds and a pinch of black pepper in a pestle and mortar. Put the shellfish in a bowl, then add the spices with a splash of oil and toss to coat. Marinate for 20 minutes.
3. 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 add the cornmeal, stirring reasonably vigorously with a wooden spoon – we don’t want any lumps! Keep stirring until the cornmeal becomes tender (about 8 minutes). Tip in the mashed plantain and give it another good old stir so that the plantain runs all the way through the mix. Take off the heat, then beat in the last 100ml coconut milk.
4. Heat a heavy-based frying pan over high heat with a splash more oil. When it’s hot, tip in half the shellfish, fry until pink and golden-tinged (about 1-2 minutes), transfer to a plate and repeat with the rest.
5. Return all the shellfish to the pan, reduce the heat to medium-high, throw in the butter and fish stock and bubble for 2 minutes. Take off the heat, add the lime juice, check the seasoning and serve piled on top of the soft grits with extra lime wedges.