Mauritian prawn curry is a bright, fragrant dish that brings together the island’s diverse culinary influences—Indian spices, Creole sweetness and a touch of French technique. If you haven’t been to Mauritius, this curry offers a delicious way to experience those tropical flavors at home. It’s an approachable family recipe that balances warmth and freshness: turmeric gives the sauce its golden color, tomatoes add acidity, potatoes make it comforting, and green chilli adds a gentle heat. Frozen cooked prawns make the dish quick to prepare while fresh vegetables add texture and color.
This version keeps the cooking straightforward and flexible. Use a medium curry powder for depth, and add fresh coriander at the end for brightness. Serve with sticky white rice to soak up the sauce. The result is a satisfying main course suitable for weeknights, weekend dinners with friends, or a simple special-occasion meal that evokes the island’s tropical charm.
| Serves | 4 |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
| Allergy | Shellfish |
| Meal type | Main Dish |
| Misc | Child Friendly, Serve Hot |
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 1 can chopped tomatoes
- 3 large fresh tomatoes, chopped into cubes
- 2 large par‑boiled potatoes, cut into 2 cm cubes
- 1 teaspoon turmeric
- 1 green chilli, deseeded and finely chopped (adjust to taste)
- 1 red pepper, chopped into small chunks
- 1 sprig fresh thyme
- 100 g fresh green beans, trimmed and halved
- 1 tablespoon curry powder (medium heat works well)
- 400 g frozen cooked prawns, thawed
- 1 cm fresh ginger, finely chopped
- 1 teaspoon ground cumin
- 2 tablespoons fresh coriander, finely chopped
NOTE
If you prefer, omit the fresh tomatoes and add other vegetables such as sugar snap peas or mushrooms. For a more intense sauce, simmer the curry longer before adding the prawns. Because prawns are already cooked, add them only in the final 5–6 minutes so they stay tender. Adjust chilli and curry powder to suit your family’s spice tolerance.
DIRECTIONS
| 1. | |
| Warm the oil in a large pan over medium heat. Add the chopped onions and cook until soft and translucent, about 5–7 minutes. | |
| 2. | |
| Add the garlic and ginger, stirring for about 1 minute until fragrant. | |
| 3. | |
| Stir in both the canned and fresh tomatoes, then add red pepper, par‑boiled potatoes, green beans and the sprig of thyme. Cook for 5 minutes to combine flavors. | |
| 4. | |
| Add turmeric, curry powder and ground cumin. Season with salt and pepper and simmer for 5–10 minutes, until the vegetables are tender but not mushy. If the sauce reduces too much, add a little boiled water to reach your preferred consistency. | |
| 5. | |
| Remove the thyme sprig, then stir in the fresh coriander and the thawed prawns. Cook for a further 5–6 minutes, just until the prawns are heated through and coated in the sauce. | |
| 6. | |
| Taste and adjust seasoning. If you want more heat, add extra chopped chilli or a pinch of chilli flakes. For a creamier texture, stir in a splash of coconut milk at the end. | |
| 7. | |
| Serve the curry immediately with sticky white rice and a small sprig of coriander on top. This dish also pairs nicely with flatbreads or lightly steamed vegetables. | |
Leftovers keep well in the refrigerator for 1–2 days. Reheat gently on the stove so the prawns remain tender. To make this recipe vegetarian, substitute the prawns with firm tofu or chickpeas and cook slightly longer to allow flavors to develop. Enjoy this Mauritian prawn curry as a quick, flavorful way to bring island-inspired food to your table.