Mauritian Prawn Curry
Dive into the vibrant flavors of the Indian Ocean with this authentic Mauritian Prawn Curry! This delectable dish combines tender, succulent prawns with a rich, spiced coconut milk sauce infused with aromatic curry leaves, garlic, ginger, and a medley of bold spices like turmeric, paprika, and cumin. The base of sautéed onions and tomatoes creates a luscious, flavorful gravy that perfectly complements the sweetness of the prawns. Ready in just 40 minutes, this comforting curry is ideal for busy weeknights or an exotic dinner party centerpiece. Garnished with fresh coriander and a zesty squeeze of lime, it pairs beautifully with steamed rice or warm flatbreads like naan or roti. Bring a taste of Mauritius to your table with this easy-to-make, crowd-pleasing seafood curry!
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Recipe Information
Ingredients
- 500 grams Prawns (cleaned and deveined)
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 3 medium Tomatoes (diced)
- 200 ml Coconut milk
- 2 tablespoons Curry powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Paprika
- 0.5 teaspoons Ground cumin
- 8 leaves Fresh curry leaves
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 whole Lime (for garnish)
- 1 teaspoon Salt
- 100 ml Water
Instructions
Start by preparing the prawns. Ensure they are cleaned and deveined properly. Rinse them and pat dry with a paper towel.
Heat the vegetable oil in a large pan or skillet over medium heat. Add the chopped onions and sauté until golden and softened, about 5 minutes.
Add the minced garlic, grated ginger, and curry leaves. Stir well and sauté for 1-2 minutes until fragrant.
Mix in the curry powder, turmeric powder, paprika, and ground cumin. Stir the spices into the onion mixture, allowing them to bloom for 30 seconds to 1 minute.
Add the diced tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.
Pour in the coconut milk and water, stirring to combine. Season with salt and bring the mixture to a simmer.
Reduce the heat to low and let the curry simmer for 5 minutes, allowing the flavors to meld together.
Gently add the prawns to the curry and stir to coat. Cook for 5-7 minutes, or until the prawns turn pink and are fully cooked through.
Taste the curry and adjust seasoning if needed. Remove from heat and sprinkle chopped coriander leaves over the top.
Transfer the curry to a serving dish and garnish with lime wedges. Serve hot with steamed rice or flatbreads like naan or roti.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 1661 mg | 72% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.0 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 717 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
