🇸🇨 Seychellois Cuisine

Cari Camar

Prawn Curry

Prep Time 40 minutes

Servings 4

Difficulty Medium

Calories 366 kcal

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

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.