Mighty Mauritian Style Prawn, Mango and Coconut Curry

 

 

Yum, yum, yum!  I’ve changed a few things to make it Slimmingworld friendly and sweetened it up with sweetener and a ripe mango.  I doubled the quantities so I could freeze the sauce separately but it did seem a little bit grainy in texture at first so I cooked it down for longer.  The starting recipe I saw on one of John and Lisa’s Weekends cooking program and was cooked by Shelina Permalloo

https://www.itv.com/john-and-lisas-weekend-kitchen/recipes/prawn-and-coconut-mauritian-curry-with-homemade-roti

 

INGREDIENTS

2 teaspoons of rapeseed oil, (or low cal spray oil)

6 spring onions chopped roughly

2 tablespoons of crushed fresh garlic, or ready made paste

2 tablespoons of grated ginger, or ready-made paste

2 red chillies sliced length-ways

2 large tomatoes finely chopped

A couple of tablespoons of coriander stalks finely chopped

20 fresh curry leaves, easily available from Asian shops or probably larger supermarkets, definitely worth finding them as they freeze great.

1/2 teaspoon fennel seeds

1/2 teaspoon of coriander seeds

1 cinnamon stick

6 tablespoons of mild madras curry powder

400ml water

400ml reduced fat coconut milk

Sweetener to taste

1 ripe mango roughly chopped

A large bag of raw prawns, I usually buy frozen just make sure they are fully defrosted.

(alternatively this could be made with firm white fish, chicken, tofu or just vegetables)

Coriander

 

METHOD

Heat the oil in a wok over a high heat and fry off the spring onions, garlic paste, ginger paste, chillies, coriander stalks and curry leaves until fragrant.

Crush the fennel seeds and coriander seeds in a pestle and mortar or coffee grinder.

Mix the curry powder and dry spices with 100ml water to make a paste and pour this into the curry. Break the cinnamon stick in half and add to pan. Allow this bubble and fry off.

Next add the tomatoes and mango and reduce for a few minutes before pouring in the coconut milk and rest of water.

Check the seasoning and add sweetener if required.

As you are using lower fat coconut milk you will need to simmer for quite a while to reduce to your preferred consistency.

Add in the defrosted prawns and cook for 2 minutes.

Turn off heat and allow prawns to cook in residual heat of pan.

Garnish with curry leaves and fresh coriander.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s