Tiger Prawn Curry

Tiger prawn curry is a coastal seafood curry that highlights the sweet, briny flavor of large tiger prawns in a spiced, often coconut-based sauce. While its roots lie in the broader Indian curry tradition, the dish has been widely adopted and adapted across the Indian Ocean rim, particularly in Mauritius, where it reflects the island’s Creole, Indian, and French culinary heritage.

Key ingredients typically include fresh or frozen tiger prawns, coconut milk, onions, garlic, ginger, and a blend of ground spices such as turmeric, cumin, coriander, and chili. A great version is distinguished by perfectly cooked prawns—succulent and never rubbery—and a sauce that is deeply aromatic, well-balanced between heat and creaminess, and thick enough to coat the seafood without being pasty. The freshness of the prawns and the quality of the spice blend are paramount.

Regional variations are significant. In Mauritius, the dish often incorporates local aromatics like curry leaves and thyme, with a pronounced tomato tang. In South India, it might be made with a thinner, more tamarind-forward gravy. Thai renditions frequently add galangal, lemongrass, and kaffir lime leaves for a fragrant, spicy broth.

A notable example can be found at Lakaz Creole in Grand Baie, Mauritius. Food vlogger Mark Wiens praised their version, noting the prawns were “perfectly cooked” and the sauce had “incredible depth of flavor from the spices and coconut milk,” calling it a must-try for visitors to the island.