Mauritian Prawn Curry Recipe

Origin: Mauritius Period: Traditional

Ingredients:

1 tbsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli powder
1 tsp ground mace
4cm length of ginger, grated
2 garlic cloves, grated
1 onion, finely chopped
salt to taste
2 tbsp groundnut oil
1 x 400g tin chopped tomatoes
juice and finely-grated zest of 1/2 lemon
1 stick cinnamon
1 tbsp curry leaves
750g raw prawns, peeled
grated nutmeg
handful of chopped coriander leaves
4 green finger chillies, chopped

Mauritian Prawn Curry Preparation:

Method:

Add the turmeric, coriander, cumin, chilli powder and made to a bowl along with the ginger and garlic. Add a little water to form a paste and set aside.

Meanwhile fry the onion in a little oil until it softens. Stir-in the spice paste and cook for a minute before adding the tomatoes and 400ml water. Add the lemon juice and zest, cinnamon stick and curry leaves. Allow to simmer for 30 minutes so that the sauce thickens. Add the prawns and allow to cook through. Cook for 2 minutes then pour the curry into a bowl and add the nutmeg. Sprinkle the coriander over the top along with the chopped chillies. Serve with boiled rice.

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