Creole Prawn Curry is a delicious and easy cooking Seychellois curry based on Chef Daniel Louis’ recipe.
Ingredients:
- 250g (about 15 pieces large prawns) cleaned and deveined (without shell)
- ½ small eggplant, peeled and diced (about 80g)
- 1 teaspoon salt, divided
- 1 teaspoon turmeric
- 1 small onion (about 2” diameter), finely chopped
- 8-10 curry leaves
- cinnamon stick
- 1 small tomato, finely chopped
- 1” piece of ginger, chopped
- 5 cloves garlic, roughly chopped
- 3 tablespoons curry powder
- ¼ teaspoon black pepper, freshly ground
- ½ cup water
- 1½ cup coconut milk
- 1 teaspoon lime juice
- 2 tablespoons parsley
- 2 tablespoons corn, safflower or other non-flavoured vegetable oil
Instructions:
- Apply ½ teaspoon salt and ½ teaspoon turmeric to clean prawns and allow to marinate while preparing other ingredients.
- Grind ginger and garlic in a chopper/grinder to make a coarse paste.
- Heat oil in a frying pan on medium heat. Add onion, curry leaves, and cinnamon stick, and stir for a minute, until onions soften and turn translucent.
- Add tomatoes and garlic and ginger paste, and cook until soft about 2 minutes.
- Add eggplant, curry powder, remaining ½ teaspoon turmeric, black pepper, and remaining ½ teaspoon salt. Add ½ cup water and allow to simmer for 8-10 minutes until eggplant is soft.
- Add prawns to the pan and sauté until they cook through and change colour (about 4-6 minutes).
- Add the coconut milk and lower heat to simmer. Simmer for about 6-8 minutes until curry has thickened.
- Add lime juice, stir. Garnish with parsley and serve with hot steamed rice or Creole Rice.
Critical Ingredients:
A good quality curry powder is essential to the recipe. Make sure it hasn’t been lying in your pantry for too long, as it may be bitter. If you don’t have eggplant, you can also use carrots. Curry leaves give essential flavour, but your curry will still taste great if you can’t find any. The parsley can be substituted by thyme.
