Crevettes au Curry (Prawn Curry) is a traditional Malagasy (from Madagascar) recipe for a classic curry of prawns (shrimp) in a spiced tomato base with chilli. The full recipe is presented here and I hope you enjoy this classic Malagasy version of: Prawn Curry (Crevettes au Curry).
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Ingredients:
500g peeled prawns
1 onion, finely chopped
5 tbsp oil
1 1/2 tsp grated garlic
1/4 tsp grated ginger
1 hot chilli, finely chopped
3 tbsp tomato purée
200g tinned, chopped, tomatoes
750ml water
2 1/2 tsp curry powder
1 fish stock cube
1/2 tsp salt
1/2 tsp lemon juice
1/4 tsp freshly-ground black pepper
Method:
Heat 2 tbsp of the oil in a large saucepan. Use to fry the onion over medium heat for about 4 minutes, or until tender. Stir in the ginger, garlic and chilli. Fry for 1 minute then turn the ingredients into a bowl and set aside.
Add the remaining 2 tbsp oil to the pan, stir in the tomato purée and fry, stirring constantly, until lightly browned. Add the diced tomatoes and cook for 5 minutes then stir in the onion mixture. Add the water, curry powder, stock cube and 1/2 tsp salt. Stir to combine and bring to a simmer.
Heat the remaining 1 tbsp oil in another pan. When hot, add the prawns and fry until pink. Season with a little salt, the lemon juice and black pepper. Fry until the liquid evaporates then stir into the curry sauce base. Cook until the mixture has thickened then serve hot on a bed of rice.
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