Mauritian Prawn Curry

19 ingredients
9 steps

Ingredients

  • 1 tablespoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon mace
  • 4 cm piece fresh ginger
  • 2 garlic cloves
  • 1 onion (finely chopped)
  • salt
  • 2 tablespoons peanut oil
  • 400 g chopped tomatoes
  • 1/2 lemon (juice and zest required)
  • 1 stick cinnamon
  • 1 tablespoon curry leaf
  • 750 g prawns, peeled and deveined
  • grated nutmeg
  • 1/2 cup chopped fresh coriander
  • 3 -4 green finger chilies
  • water

Directions

  1. 1
    Measure out the turmeric, coriander, cumun, chilli power and mace into a bowl and grate over the peeled ginger and garlic.
  2. 2
    Add some water to form a paste and then leave to the side.
  3. 3
    Fry the onion gently until it softens.
  4. 4
    Stir in the spicy paste and cook for a minute or so, stirring the whole time.
  5. 5
    Pour in the tomatos and then fill a can with water and add that to the pan as well.
  6. 6
    Squeeze in the lemon juice and put the cinnamon stick and curry leaves into the pan.
  7. 7
    Simmer the sauce for 30 minutes so that it can thicken and the herbs can settle.
  8. 8
    Add the prawns to the sauce and let them cook through.
  9. 9
    Serve the dish and garnish with nutmeg, lemon zest, fresh coriander and chillies.

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