Curry de Crevettes

Name: Curry de Crevettes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Comorian
Ingredients: 500g large shrimp, peeled and deveined; 250ml coconut milk; 3 tomatoes, diced; 1 onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1/2 cinnamon stick; 1 teaspoon ground turmeric; 2 tablespoons vegetable oil; Salt and pepper to taste; Fresh parsley for garnish

Curry de Crevettes (kuh-REE duh creh-VET)

Comorian Shrimp Curry

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 305 kcal

Plump shrimp cooked in a silky coconut curry sauce with tomatoes, ginger, and a whisper of cinnamon. This elegant yet simple dish reflects the French-Comorian culinary marriage.

Nutrition & Info

Protein 28.0g

Carbs 10.0g

Fat 17.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

skillet knife

Presentation Guide

Vessel: shallow bowl

Garnishes: fresh parsley, lime wedge

Accompaniments: steamed rice

Ingredients

500g large shrimp, peeled and deveined
250ml coconut milk
3 tomatoes, diced
1 onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 cinnamon stick
1 teaspoon ground turmeric
2 tablespoons vegetable oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions

1
Heat oil in a skillet over medium heat. Saute onion for 3 minutes.
2
Add garlic and ginger, cook 1 minute.
3
Add tomatoes, turmeric, and cinnamon stick. Cook 5 minutes until tomatoes soften.
4
Pour in coconut milk and bring to a simmer.
5
Add shrimp and cook for 4-5 minutes until they turn pink and curl.
6
Remove cinnamon stick. Season with salt and pepper.
7
Garnish with parsley and serve over rice.

💡

Did You Know?

The waters around Moheli island are particularly rich in large shrimp, and local fishermen there use traditional woven basket traps that have remained unchanged for generations.

Chef's Notes

Equipment Tips

skillet
knife

Garnishing

fresh parsley, lime wedge

Accompaniments

steamed rice

The Story Behind Curry de Crevettes

Shrimp curry in the Comoros blends French colonial cuisine with local cooking traditions. The French introduced the idea of dedicated shrimp dishes, while Comorian cooks contributed their coconut milk base and aromatic spice blends.

The dish is particularly popular on Moheli and Anjouan islands where shrimp are abundant. It is considered a slightly more refined dish than everyday fish preparations.

Curry de crevettes exemplifies how Comorian cuisine absorbs outside influences while maintaining its coconut-and-spice identity.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: French colonial era

Comments (0)

No comments yet. Be the first to share your thoughts!