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Shelina Permalloo’s Mauritian prawn cari
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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
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.
Typical values per serving:
This recipe was first published in August 2021.