4.2/5 rating (14 votes)

Malagasy Laoka with Vanilla Rice

Madagascan Prawn Curry

  • Heat Mild
  • Serves 4
  • Dietary Info CONTAINS-COCONUT LACTOSE-FREE DAIRY-FREE
  • Prep 5 mins
  • Marinade 5 mins
  • Cook 20 mins
Malagasy Laoka with Vanilla Rice

You know the prawn curry is going to be good but what about the coconut and vanilla rice?

Hari says

Food from around the world is one of my favourite topics and I am so excited to be working with WaterAid to bring you a selection of dishes from their field officers based across the globe.

WaterAid works in some of the poorest countries to help people unlock their potential with clean water by getting the Government and businesses to work together. They put water, hygiene and sanitation at the top of the agenda to create lasting change and the incredible work the field officers do is vital. 

First up, we have the AMAZING Ernest who lives in Madagascar. He has shared one of his family favourite dishes with me so I can share it with you.

In Madagascar, the main or Malagasy everyday food is rice and laoka is the side dish served with it. In this case the centre piece in the coconut and vanilla rice and the side dish is the prawn curry. Unlike an Indian curry it doesnt have any chilli in it but it is traditional to serve these dishes with Sakay which is a hot and fiery condiment to mix into the dish. It is simply beautiful so give it a go and let me know what you think below.

To find out more about the work that is going on with WaterAid in Madagascar take a look here.

  • Ingredients
  • Method

Prawn Laoka

  • 500g of shrimp, prawn or any fish fillets
  • 1 green pepper
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 4 garlic cloves, minced
  • 1 tsp ginger, grated
  • juice of 1 lemon 
  • 1tsp turmeric
  • 200ml of coconut milk
  • 1tbsp olive oil
  • 3tbsp cooking oil
  • 1tsp salt

Coconut and Vanilla rice

  • 250g rice
  • 500ml of water
  • 100ml coconut milk
  • 1 vanilla pod, or a teaspoon of vanilla extract
  • 1 tsp of salt

Sakay (Malagasy spicy condiment)

  • ½ cup of Fresh Pili pili or red Thai or Red Birds eyes chillies
  • 2 garlic cloves, peeled
  • 4cm piece of ginger, peeled and sliced
  • 2 tbsp olive oil
  • Salt to taste

Method

Prawn Laoka

  1. Marinate the prawns in a bowl with two pinches of salt, one tbsp of olive oil, lemon juice, crushed garlic and the crushed ginger. Let them marinade for about 5-10 minutes.
  2. Heat 2 tbsp of oil and fry the marinated prawns for a until they turn golden. Remove from the pan and keep to one side for later.
  3. In the same pan, heat a little more oil and fry the chopped onion. As the onions begin to brown add the sliced tomato, the chopped green peppers and the turmeric. Mix everything together.
  4. Add the prawns back into the pan with one cup of water.
  5. Stir in 1 tsp of salt or to taste.
  6. Add in the coconut milk and cook on a gentle heat for about 8-10 minutes.

Coconut & Vanilla Rice

  1. Add water to the pan and heat over medium heat.
  2. Wash the rice and add to the pan with 1 tsp of salt and the vanilla seeds or extract. Cover the pan and let it cook until all the water is absorbed.
  3. Stir the coconut milk into the rice and cook further until rice is tender and the liquid has all been absorbed.

Sakay (Malagasy spicy condiment)

  1. Put the chilies, garlic and ginger into a blender with one tbsp of olive oil.
  2. Blend until smooth and add one more tablespoon of olive oil.
  3. Add salt to taste.

Nutritional information

Typical values* per Serving
Calories290
Fat (g)11
of which saturates (g)9
Carbohydrates (g)23
of which sugars (g)12
Fibre (g)6
Protein (g)28
Salt (mg)645
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Hari Ghotra