Recipe: Mauritius Prawn Curry

This recipe for grown ups for Mauritius Prawn Curry has been extracted from Aara’s Baby Food Recipe Book by founder Alia Arain.

Alia has sent us a letter explaining where she has found this special recipe:

I discovered this recipe whilst on our first family holiday in Mauritius. On one of our jaunts around the island, we came across a little restaurant, tucked away in the corner of the East Coast. The only reason we saw it was because of the queue that was snaking around out of the door and around the corner! With our tummy’s rumbling we joined the back of the queue with eager anticipation, and we certainly were not disappointed. Piles of fluffy rice, contrasted with tangy, succulent prawns were heaped on a plate, and given to us to enjoy on the roadside. The taste of this amazing concoction is hard to replicate, however after many hours in the kitchen this is the closest I’ve manage to get, to capturing it. Bon Appetite!

Mauritius Prawn Curry collage

Ingredients

800g cooked prawns

21g Rapeseed Oil

10g Garlic paste (or 2 cloves of fresh garlic)

5g Ginger paste (or 1 inch of ginger, julienne)

80g white onion, finely diced

10g Curry powder

5g Garam Masala

2.5g Salt (optional)

2.5g Black Pepper

1 finely chopped red chilli (optional)

5 fresh tomatoes finely diced (or 200g tinned tomatoes)

2 Bay leaves

Salt and pepper

300ml water

Preparation:

  1. Warm oil in heavy based pan. Put in the onions and fry until they are golden brown.
  1. Add the garlic, ginger, the tomatoes, bay leaves, and spices. Once the ingredients have come together, add in the prawns and stir well, so as the prawns are covered in the sauce.
  1. Add water. Stir, cover pan and allow to simmer on a low heat for 10 minutes.
  1. After 10 minutes, uncover and turn up the heat, to reduce the sauce (but not too much!).
  1. Once reduce to a thick sauce, remove the bay leaves, sprinkle with Coriander, turn off the heat and let it sit for a few minutes before serving.

Recommendation:

This quick, tasty dish is fantastic served with fluffy, steamed white rice… Fantastic when you don’t have the time and perfect for a busy London Mum!

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