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Tiger prawns and mussels cari

This recipe is very similar to the way we cook fish in Reunion Island. There aren't any mussels in this part of the world, but the sauce works really well with shellfish. It's rather easy to make too. And quite an impressive dish to serve at a dinner party.

Picture of a tiger prawns and mussel cari, still in the pan, with parsley on top, the recipe is available on the blog of the cookery school Gourmandises Academie, Cambridge



 1 kg of mussels

8 whole tiger prawns

A tin of chopped tomatoes

One chopped onion

4 cloves of garlic

Ginger, the size of a tsp

A bit of chopped parsley

Vegetable oil

Fresh thyme



Start by removing the heads of the tiger prawns. In a pan, add three tbsp of vegetable oil, and  add the heads. As soon as they start colouring, add the onion and the thyme. Crush the garlic and ginger into a paste and add to the pan. Once your garlic is cooked add a tin of chopped tomatoes. Turn the heat down and let the sauce simmer for 30 minutes, stirring every now and then, add a bit water if the sauce starts drying out. After 30 minutes, add the prawns tails, once they start colouring throw in the mussels. Lid on and let everything cook for 5 minutes.  Add some fresh parsley before serving.

Bon appétit!


You can watch the step by step method of this recipe on YouTube

As it is courgettes season, you might also want to check out my chocolate courgettes cake