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Vary sy laoka malagasy (Malagasy Prawn Curry with Vanilla Rice)

Vary sy laoka malagasy (Malagasy Prawn Curry with Vanilla Rice) is a traditional Malagasy (from Madagascar) recipe for a curry of prawns (shrimp) in coconut milk served with coconut and vanilla rice and sakay spicy condiment. The full recipe is presented here and I hope you enjoy this classic Malagasy version of: Malagasy Prawn Curry with Vanilla Rice (Vary sy laoka malagasy).

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesMadagascar Recipes



Ingredients:

500g (1 lb) of prawns (shrimp), or fish fillets, sliced into strips
1 green bell pepper
1 onion, chopped
2 tomatoes, chopped
4 garlic cloves, minced
1 tsp ginger, grated
juice of 1 lemon
1tsp turmeric
200ml (4/5 cup) of coconut milk
1 tbsp olive oil
3 tbsp cooking oil
1tsp salt

Coconut and Vanilla rice:
1 batch Malagasy coconut and Vanilla Rice

Sakay (Malagasy spicy condiment):
65g (½ cup) of Fresh Pili pili or red Thai or Red Birds eyes chillies
2 garlic cloves, peeled
4cm (1 ½ in) piece of ginger, peeled and sliced
2 tbsp olive oil
Salt to taste

Method:

For the Prawn Laoka: Marinate the prawns in a bowl with two pinches of salt, one tbsp of olive oil, lemon juice, crushed garlic and the crushed ginger. Set aside to marinate for about 5-10 minutes.

Heat 2 tbsp of oil in a wok and fry the marinated prawns for about 2 minutes, until they turn golden. Remove from the pan with a slotted spoon and set aside for later.

In the same pan, add a little more oil and fry the chopped onion. As the onions begin to brown (about 6 minutes) add the sliced tomato, the chopped bell peppers and the turmeric. Mix everything together.

Now Add the prawns back into the pan with 250ml (1 cup) of water. Stir in 1 tsp of salt, or to taste. Stir in the coconut milk and cook over gentle heat for about 8-10 minutes.

For the Sakay (Malagasy spicy condiment): Combine the chillies, garlic and ginger in a blender with one tbsp of olive oil. Process until smooth and add one more tbsp of olive oil. Season with salt to taste and serve as an accompaniment.

Serve the laoka on a bed of the coconut and vanilla rice and accompanied by the sakay.