Madagascar Coconut Shrimp Curry (Coco Crevettes) is a simple to make African based shrimp meal using coconut milk, spices, and a hint of tomato.
Madagascar Coconut Shrimp Curry
By Sue Lau | Palatable Pastime
Madagascar Coconut Shrimp Curry (Coco Crevettes) is my recipe of the day with the blogging group Fish Friday Foodies. We join up monthly to post on various themes concerning seafood. And love every minute of it.
This month we were challenged to come up with something African in nature. And I decided to do a shrimp curry from Madagascar also known as Coco Crevettes. I am assuming that is from French influence.
However, the dish is very much Indian influenced by the use of coconut milk and curry. Although that feels more like South India to me, towards the coast. Which makes sense, since cuisine along the Indian ocean tends to be more coconut based. And coconut palms along the ocean seems very apropos.
Also, the curry comes together quick once the shrimp and rice are prepped. You could serve this with a fresh green salad. Or something like a cucumber kachumber. Especially since it doesn’t have much in the way of veggies. Outside of maybe onion, which doesn’t really count.
Fish Friday
- African Tin Mackerel & Bell Peppers Stew from Sneha’s Recipe
- Caldo de Peixe (Cape Verdean Fish Stew) from Culinary Adventures with Camilla
- Camaroonian Fish Stew from Making Miracles
- Madagascar Coconut Shrimp Curry (Coco Crevettes) from Palatable Pastime
- Moroccan Shrimp Tagine with Ginger and Fennel from Karen’s Kitchen Stories
Madagascar Coconut Shrimp Curry (Coco Crevettes)
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Madagascar Coconut Shrimp Curry (Coco Crevettes)
Madagascar Coconut Shrimp Curry
Ingredients
- 2 pounds large shrimp or prawns peeled and deveined
- 1 cup chopped onion
- 3 cloves garlic sliced
- 2-3 small hot green Thai chillies sliced
- 2 tablespoons coconut oil
- 1 cup diced fresh tomato
- 1 tablespoon grated ginger
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 13.5 ounce can unsweetened coconut milk
- salt and black pepper to taste
- 2 tablespoons chopped cilantro or fresh coriander
- hot steamed rice
Instructions
- Saute the onion and garlic with the sliced chillies in the coconut oil until the onion softens.
- Add the tomatoes, ginger, tomato paste, curry powder, coconut milk, salt and black pepper, stirring well to mix.
- Then add the shrimp and cook until they are opaque and lightly curled.
- Stir in the cilantro before serving.
- Serve with hot steamed rice.
Notes
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That looks delicious. But we are up for curry any day of the week. I made a tofu curry last night. Will have to make one with shrimp now! Thanks for the inspiration.
Have you guys done the thing using pressed tofu instead of paneer in recipes? It’s an additional option.
This looks like a wonderfully cozy and tasty meal – the color of that sauce is gorgeous!
That would be the tomato products punching up the tone from yellow to red. Punches up the flavor, too. 🙂
This dish sounds amazing. It’s so interesting how tomato found their way into African dishes. Probably from all of the colonization. I’m definitely trying this.
Yes, it was a French colony for a very long time.
This sounds amazing. My recipe, that was so good, had many of the same flavors however I had to sub evaporated milk for the coconut milk as Frank has an adverse reaction to coconut milk.