very nice curry.

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Name: Maurition Prawn Curry
Prep time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mauritian
Ingredients: 750 grams prawn cutlets (shelled and deveined); 2 tbsp peanut oil; 1 tbsp turmeric; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 teaspoon chilli powder (or use fresh chopped); 1/4 tsp mace; 2 cloves garlic (crushed together); 1 onion (finely chopped); 1/4 teaspoon cinnamon or a stick; 1 tbsp curry leaves; 400 grams crushed tomatoes; 1 lemon (juice and zest); 4 tbsp coriander fresh chopped; tin coconut cream

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INGREDIENTS

750 grams prawn cutlets ; (shelled and deveined)
2 tbsp peanut oil
1 tbsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1/2 teaspoon chilli powder ; (or use fresh chopped)
1/4 tsp mace
2 cloves garlic ; (crushed together)
1 onion ; (finely chopped)
1/4 teaspoon cinnamon ; or a stick
1 tbsp curry leaves
400 grams crushed tomatoes
1 lemon ; (juice and zest)
4 tbsp coriander ; fresh chopped
tin coconut cream

Servings

INSTRUCTIONS

1. Mix together powdered ingredients (turmeric, coriander, cumin, chilli, mace) and make into a paste with a little water. Mix in the ginger-garlic mixture.

2. Heat the oil in a fry pan and sauté the prawns (do not overcook). Season with salt and cracked pepper. Drain and set aside. In the same pan gently fry the onion until it softens.

3. Stir in the spice paste and cook for a minute or so before adding the tomatoes. Add a little water (about three quarters of the empty tomato can). Squeeze in the lemon juice and zest, add the curry leaves and coconut cream and simmer gently until thickened. Remove the curry leaves and cinnamon stick.

4. Add the prawns and toss through. Serve on top of steaming hot rice and garnish with chopped coriander leaves.

NOTES

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Maurition Prawn Curry

750 grams prawn cutlets (shelled and deveined) 
 2  tbsp peanut oil  
 1  tbsp turmeric  
 1  tsp ground coriander  
 1  tsp ground cumin  
1/2 teaspoon chilli powder (or use fresh chopped)
1/4 tsp mace  
 2 cloves garlic (crushed together) 
 1   onion (finely chopped) 
1/4 teaspoon cinnamon or a stick 
 1  tbsp curry leaves  
 400 grams crushed tomatoes  
 1   lemon (juice and zest) 
 4  tbsp coriander  fresh chopped
  tin coconut cream

1. Mix together powdered ingredients (turmeric, coriander, cumin, chilli, mace) and make into a paste with a little water. Mix in the ginger-garlic mixture.

2. Heat the oil in a fry pan and sauté the prawns (do not overcook). Season with salt and cracked pepper. Drain and set aside. In the same pan gently fry the onion until it softens.

4. Add the prawns and toss through. Serve on top of steaming hot rice and garnish with chopped coriander leaves.

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My version of Mauritian prawn curry :-) Bon appetite
thirushanaidu

Nutrition

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Serving Size: 1 Serving (168g)
Recipe Makes: 4

Calories: 126
Calories from Fat: 69 (55%)

Amt Per Serving		% DV

	Total Fat 7.6g	10 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 2.4g
Cholesterol 0mg		0 %
Sodium 143.2mg		5 %
Potassium 525.8mg		14 %
Total Carbohydrate 16.1g		5 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 11.5g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 126

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