This dish is a Mauritian curry, I say Mauritian because I used Mauritian curry powder but you can use what ever curry powder you have. Perhaps even a chili or 2, I couldn’t use chilies as I was cooking for the small ones too. The kids loved this, it was aromatic and full flavoured with the sweet taste of prawns. I also made some Mauritian roti to serve with the curry but unfortunately due to the pressures of an invading hungry mob into my photo studio (kitchen), they didn’t get photographed.
Mauritian Potato and Prawn Curry
Recipe Type: Dinner
- 5 medium size potatoes-cut into 2 inch dice
- 250g cooked and peeled frozen prawns
- 2 tbsp of vegetable oil
- 2 white onions-finely chopped
- 8-10 curry leaves
- 2 tbsp ginger garlic paste
- 1/2 tsp whole mustard seeds
- 1/2 tsp cumin seeds
- 1 tsp turmeric
- 3 tbsp of curry powder
- 1/2 can of chopped tomatoes
- salt to taste
- 1 cup of water
- Heat oil in a saucepan.
- Add mustard, cumin and curry leaves and fry for about 15 seconds then add the onions.
- Cook in low heat until onions are soft.
- Add ginger garlic paste and turmeric. Stir then add the potatoes.
- Cook for about 5 minutes.
- Season with salt.
- Add tomatoes and curry powder. Stir and allow to cook covered with a tight lid.
- Add about 1/2 cup of water.
- Simmer for 10 more minutes.
- Add the prawn about 5 minutes before the potatoes are fully cooked.