Chevrettes au curry

A popular dish in Tahiti — very light and delicate. It’s made with freshwater prawns called “chevrettes”, but any type of fresh prawn will do.

For 6:
700g fresh prawns, shelled
1 clove garlic
1 onion
1 tsp curry powder
200 ml coconut milk
salt, pepper

Peel and chop the onion and garlic, and soften them in the butter. Add the prawns and continue to cook for a few minutes. Season with salt, pepper, and curry powder. Add the coconut milk and lower the heat — the coconut milk must not boil. Simmer for a few minutes. The sauce should be the consistency of cream.

Serve with rice and sliced bananas (the bananas are an excellent addition to the standard recipe, recommended by our Tahitian hosts).

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