Cari Camar

Name: Cari Camar
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Seychellois
Ingredients: 600g large prawns, peeled and deveined; 300ml coconut cream; 1 onion, finely diced; 3 cloves garlic, minced; 1 thumb ginger, grated; 2 tomatoes, diced; 1 tbsp curry powder; 1 tsp turmeric; 1 sprig curry leaves; 1 tbsp vegetable oil; Salt and pepper; Fresh coriander

Kari Kamar (KAH-ree kah-MAR)

Prawn Curry

⏱ Prep Time 40 minutes

📈 Difficulty Medium

👥 Servings

🔥 Calories 366 kcal

Succulent prawns cooked in a fragrant Seychellois curry of coconut cream, tomato, ginger, and fresh curry leaves, a festive island favourite.

Nutrition & Info

Protein 28.0g

Carbs 14.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ shellfish ⚠ coconut

Equipment Needed

large skillet wooden spoon cutting board

Presentation Guide

Vessel: deep plate

Garnishes: coriander, curry leaves

Accompaniments: steamed rice, chatini coco, dal

Ingredients

600g large prawns, peeled and deveined
300ml coconut cream
1 onion, finely diced
3 cloves garlic, minced
1 thumb ginger, grated
2 tomatoes, diced
1 tbsp curry powder
1 tsp turmeric
1 sprig curry leaves
1 tbsp vegetable oil
Salt and pepper
Fresh coriander

Instructions

1
Heat oil in a large skillet. Sauté onion, garlic, ginger, and curry leaves until fragrant.
2
Add curry powder and turmeric. Stir one minute until spices are toasted.
3
Add diced tomatoes and cook five minutes until saucy.
4
Pour in coconut cream and bring to a gentle simmer.
5
Add prawns and cook four to five minutes until pink and curled. Do not overcook.
6
Season with salt and pepper. Garnish with coriander and serve with rice.

💡

Did You Know?

In Seychelles, the size and freshness of the prawns are a matter of intense local pride, with fishermen competing to bring home the largest specimens.

Chef's Notes

Equipment Tips

large skillet
wooden spoon
cutting board

Garnishing

coriander, curry leaves

Accompaniments

steamed rice, chatini coco, dal

The Story Behind Cari Camar

Cari camar showcases the abundance of the Indian Ocean waters surrounding Seychelles. Prawns, once an everyday catch, have become more of a celebratory ingredient as the fishing industry has evolved. The curry preparation follows the classic Seychellois technique of building flavour through layered spices and coconut, creating a sauce that is both rich and bright with the natural sweetness of fresh prawns.

🕐 Traditionally enjoyed special occasions and celebrations 📜 Origins: Indian-Creole seafood tradition

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