Mauritian Prawn Curry

A myriad of sauces and spices are combined with tomatoes and aubergines in Nicola Clarke's sumptuous seafood curry
Mauritian Prawn Curry
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 1 aubergine
  • 1 canned chopped tomatoes
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp sweet mango chutney
  • 1 tbsp white wine vinegar
  • 1 tbsp granulated sugar
  • 1 tbsp raisins
  • 3 bay leaves
  • 1 tsp paprika
  • 1 tsp onion salt
  • 1 tsp celery salt
  • ½ tsp mixed herbs
  • ½ tsp turmeric
  • ½ tsp ground ginger
  • 1 tbsp curry powder
  • 1 tsp mixed spice
  • 500 g raw king prawns
  • 1 lime, juice only

To serve

  • basmati rice
  • fruit chutney
  • green mango or lemon pickles
  • raisins
  • poppadoms

Method

1. Preheat the oven to 180C/gas 4.

2. Heat the oil in a casserole dish over a medium heat, add the onions and aubergine and fry for 10 minutes until softened. Add the tomatoes and cook for 2-3 minutes. Add all of the remaining ingredients except the prawns and lime juice, and bring to the boil, adding a little water if the sauce is too thick. Cover and simmer for 10 minutes.

3. Meanwhile, put the prawns in a bowl and cover with half the lime juice to marinate.

4. Add the prawns and the remaining lime juice to the casserole, stir well to coat the prawns in the sauce, cover and cook in the oven for 30 minutes. Serve with rice, popadums and condiments.

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