Mauritian prawn curry

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.

Comments                        add a comment

this is not a traditional mauritian prawn curry but ok

Prawns cam also be replace by fish, octopus or squids...enjoy

Ingredients

2 tbsp vegetable oil
2 Onions, finely chopped
1 aubergine, chopped into 3cm pieces
1 tinned 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
500g raw king Prawns
1 lime, juice only

To serve

Basmati rice
fruit chutney
green mango or lemon pickles
raisins
poppadoms

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