Cari Crevette (Prawn Curry)
This recipe combines shellfish and spices in a fragrant, creamy Asian dish. It is the perfect dish to savour on a cold day and the best part is prawns come with multiple health benefits along with delicious flavours.
Recipe Ingredients
- Prawn (Needs to be washed and cleaned)
- 1 tbsp mustard, crushed
- ½ tsp fenugreek seed
- 1 tbsp cumin seed
- ¾ cup crushed tomato
- 2 green chillies
- Curry leaves
- Thymes
- Oil
- 1 medium onion, chopped
- 1 small potatoes, diced
- Coriander, chopped
- Curry powder (any brand)
- Salt to taste
- Pepper
- Ginger and garlic crushed
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp tumeric
Instructions
- 1
Heat the oil in a pan over medium heat
- 2
Add the potatoes
- 3
Season with salt and pepper
- 4
And fry them until the potatoes are cooked through and develop some colour
- 5
Remove them and keep aside
- 6
In the same pan, fry the prawm for 3 minutes
- 7
Season with some salt and pepper
- 8
And reserve
- 9
In the same pan over medium heat add the curry leaves, cumin seeds, mustard and fenugreek seed
- 10
Sauté for 1 minute
- 11
Now add the crushed garlic and ginger
- 12
Stir
- 13
Chopped onions
- 14
Cook until the onions are soft
- 15
Now add the tumeric, cumin and coriander powder and curry powder
- 16
Keep stirring to prevent the spices from burning
- 17
Cook them for 2 minutes
- 18
Now add the crushed tomatoes and mix
- 19
Add chillies
- 20
Add 3/4 cup of water to make a nice paste
- 21
Cover it with a lid and let it cook for 2 minutes and stir occasionally
- 22
Now add the potatoes
- 23
Along with 1/2 cup of water
- 24
Now the gravy is thicken
- 25
Add the prawn and mix well until it is well coated into the gravy
- 26
Season with salt and pepper
- 27
Turn off the heat
- 28
Finally garnish with coriander
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Credits: Source: Cuisine Mauritian