Prawn Curry
Mauritian
Intermediate
Main CourseMauritian Prawn Curry Recipe: An Authentic Island Delight
Prawn Curry
30 mins
Cooking Time
Intermediate
Difficulty
15
Ingredients
Seafood
Diet
Mauritian Prawn Curry, locally called Cari Crevettes, reflects the island’s blend of Indian, Creole and French culinary roots. Unlike heavy coconut-based curries, this version highlights toasted curry powder, thyme and curry leaves simmered with tomatoes to create a balanced, lightly spiced sauce. Fresh seafood plays an important role in Mauritian coastal homes, especially during warm months when prawns are at their best. The recipe cooks quickly, making it ideal for family lunches where rice, achard and flatbreads complete the table.
Ingredients
UNITSIngredients
500 gRaw prawns (cleaned & deveined, shell removed, tail intact)
2 tablespoonsVegetable oil
1Onion (large, finely chopped)
4Garlic cloves (crushed)
1 tablespoonFresh ginger (crushed)
2 sprigsFresh thyme
8–10Curry leaves
2Tomatoes (medium, finely chopped)
1 tablespoonTomato paste
1½ tablespoonsMauritian curry powder
½ teaspoonTurmeric powder
1Green chilli (finely chopped)
250 mlWater
To tasteSalt
As requiredFresh coriander leaves (chopped, for garnish)