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 (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
- Black pepper
- Ginger and garlic, crushed
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp tumeric
- 1 cup water
Instructions
- 1
Heat the oil in a pan over medium heat
- 2
Add the potatoes
- 3
Season with salt and pepper
- 4
Fry the potatoes until cooked through and golden
- 5
Remove the potatoes and keep aside
- 6
In the same pan, fry the prawn for 3 minutes
- 7
Season with salt and pepper
- 8
Remove the prawn and reserve
- 9
In the same pan over medium heat, add the curry leaves, cumin seeds, mustard and fenugreek seed, sauté for 1 minute
- 10
Add the crushed garlic and ginger, stir
- 11
Add the chopped onion and cook until the onion is soft
- 12
Add the tumeric, cumin powder, coriander powder and curry powder
- 13
Keep stirring to prevent the spices from burning
- 14
Cook for 2 minutes
- 15
Add the crushed tomato and mix
- 16
Add the green chillies
- 17
Add 3/4 cup of water to make a nice paste
- 18
Cover with a lid and let it cook for 2 minutes, stirring occasionally
- 19
Add the fried potatoes
- 20
Add 1/2 cup of water
- 21
Cook until the gravy thickens
- 22
Add the prawn and mix well until coated in the gravy
- 23
Season with salt and pepper
- 24
Turn off the heat
- 25
Garnish with chopped coriander
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Credits: Source: Cuisine Mauritian