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Kari Koko (Seychellois King Prawn and Coconut Curry)
Kari Koko (Seychellois King Prawn and Coconut Curry) is a traditional Seychellois (from the Seychelles) recipe for a curry of king prawns in a coconut milk gravy flavoured with massale (the local curry powder). The full recipe is presented here and I hope you enjoy this classic Seychellois version of: Seychellois King Prawn and Coconut Curry (Kari Koko).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
2
Rating: 
Tags : CurrySpice RecipesSeychelles Recipes
This is a classic curry from the Seychelles that serves king prawns in a rich tamarind and coconut milk base. This is presented with an authentic recipe for Seychellois massalé (curry powder).
Ingredients:
350g fresh raw king prawns (about 15-20), peeled, deveined and cleaned
3 tbsp vegetable oil
1 onion, sliced
3 garlic cloves, finely chopped
3cm (1 in) piece of fresh root ginger, peeled and grated
2 green chillies, split lengthways
5 curry leaves
½ tsp ground turmeric
1 tsp tomato puree (or 1 tomato, diced)
3 tbsp tamarind paste
400g (14 oz) tin of coconut milk
Sea salt and freshly-ground black pepper, to taste
For the Seychellois massalé (spice powder):
2 tbsp coriander seeds
2 tsp cumin seeds
2 tsp black peppercorns
6 cardamom pods (seeds only)
½ tsp cloves
1 whole cinnamon stick (or 1 tsp ground cinnamon)
1 tsp chilli powder
1 tsp freshly-grated nutmeg
To garnish:
1 tbsp flat-leaf parsley, chopped
1 lime, cut into wedges
Method:
Begin by preparing the massalé. Dry roast the coriander, cumin, peppercorns, cardamom, cloves and cinnamon in a small pan over a medium-high heat for 30 seconds until aromatic, being careful not to let them burn. Turn out onto a plate to cool, then grind in a spice grinder or pulverise using a pestle and mortar. Add the chilli powder and nutmeg and pulse to combine. Transfer to an airtight jar and keep for future use (this will make more than you need in this recipe).
Season the prawns with salt and pepper, then set aside.
Heat the oil in a deep saucepan (or a wok) on a medium-high heat. Fry the onion for 3-4 minutes until softened, then add in the garlic, ginger, chillies and curry leaves to cook for a few minutes until fragrant. Mix in 2 tbsps of the massalé, the turmeric and the tomato puree, stirring gently. Pour in the tamarind paste and coconut milk and simmer for 15 minutes until the sauce has thickened and reduced. Add in the prawns and ½ tsp of salt and cook for 5 minutes until they are opaque and tender.
Check the seasoning and, to finish, garnish with parsley and lime wedges.
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