Ingredients for Mauritian Prawn Curry
- 1 tbsp turmeric
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp chili powder
- 1/2 tsp mace
- 1 inch fresh ginger, peeled and grated
- 2 garlic cloves, peeled and grated
- 1 large onion, chopped
- Salt
- 2 tbsp peanut oil
- 1 (14 1/2 ounce) can chopped tomatoes
- 1/2 lemon, juiced
- 1 cinnamon stick
- 10-12 curry leaves
- 1 lb prawns, peeled and deveined
- freshly grated nutmeg (for garnish)
- fresh coriander, chopped (for garnish)
- a few chilies, chopped (for garnish)
- 2-3 tbsp water
- lemon zest (for garnish)
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How to Make Mauritian Prawn Curry
- In a small bowl, combine 1 tbsp turmeric, 2 tbsp coriander powder, 1 tbsp cumin powder, 1 tsp chilli powder, and ½ tsp mace. Grate in 1 inch of peeled ginger and 2 cloves of peeled garlic.
- Add 2-3 tbsp water to the spice mixture to form a smooth paste. Set aside.
- Gently fry 1 large chopped onion in 2 tbsp oil until softened (about 5 minutes).
- Stir in the spice paste and cook for 1 minute, stirring constantly.
- Add 1 (14 oz) can of chopped tomatoes. Empty the tomato can with water and add it to the pan.
- Squeeze in the juice of ½ a lemon. Add 1 cinnamon stick and 10-12 curry leaves to the pan.
- Simmer the sauce for 30 minutes, allowing it to thicken and the flavors to meld.
- Add 1 lb peeled and deveined prawns to the sauce. Cook until pink and opaque (about 5-7 minutes).
- Serve hot, garnished with freshly grated nutmeg, lemon zest, chopped fresh coriander, and a few chopped chillies for extra heat.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
23g
Fat
7g
Carbs
4g
