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    Shelina Permalloo’s Mauritian prawn cari

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    Shelina Permalloo’s Mauritian prawn cari

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes

    Serves: 4


    5 tbsp vegetable oil
    ½ onion, grated
    3 cloves garlic, finely grated
    5cm piece ginger, peeled and finely grated
    6 curry leaves (or ½ tbsp dried curry leaves or 1 bay leaf)
    ½ x 25g pack coriander, stems chopped to give 2 tbsp, leaves reserved
    2 small green chillies, split in half lengthways
    2 tbsp Cooks’ Ingredients Curry Powder
    2 tomatoes, skinned, coarsely grated
    ½ x 400ml can Essential Coconut Milk
    2 x 180g packs Essential Raw King Prawns
    25g fresh coconut chunks, shredded, to serve
    Lime wedges 


    1. Heat the oil in a large pan over a medium heat. Add the onion, garlic, ginger, curry leaves, chopped coriander stems and chillies. Season with salt and cook for 3 minutes until softened.

    2. Stir the curry powder into 100ml water then pour into the pan and cook for 2 minutes, allowing the spices to cook out and become fragrant. Add the grated tomatoes, their juice and the coconut milk and bring to a simmer.

    3. Stir in the king prawns and cook them gently in the sauce for 3 minutes, until the prawns are pink, opaque and cooked through. Season. Remove from the heat and garnish with the coriander leaves, coconut and a squeeze of lime juice. Serve immediately.  

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