Easy, Serves 4, Prep time: 30 mins.
The perfect accompaniment for your next Sunday afternoon saturnalia, this mango prawn curry is fresh, fragrant and flavourful, and is sure to make heads turn, if you’re entertaining guests.
- Prawns*, medium, 250 gm.
- Raw Mango, medium, 1 no.
- Shallots (Madras small onions), 7-8 no.
- Ginger, 1-inch piece
- Garlic,6 cloves
- Curry leaves, 2 stalks
- Fenugreek seeds, 1/2 tsp
- Red chilli powder, 1 tbsp
- Coriander powder, 1.5 tbsp
- Turmeric powder, 1/2 tsp
- Salt, 2 tsp
- Coconut milk, 1st extraction (thick), 1 cup
- Coconut oil, 2 tbsp
*Feel free to substitute the prawns with any other seafood of your choice. For a vegetarian option, vegetables like carrots, yam, okra and potatoes cut into batons can be used.
- Wash your prawns with plenty of water. To clean and shell your prawns, remove the head and tail using your hand . Peel the shells and legs away from the flesh of the prawns. To de-vein a prawn, use a paring knife to make a slit along the middle of the stomach to expose the dark vein and pull it out. For the opposite side, make a slit along the back and pull out the vein or directly pull out the vein from the head portion.*
*Feel free to skip this step if your prawns are shelled and deveined.
2. Peel all the vegetables. Cut the shallots into quarters. Cut your peeled raw mango into batons (1/2 inch * 1/2 inch * 2 inch). Finely chop the ginger and garlic. In a small bowl, combine the chilli, turmeric and coriander powders with a little water to form a thick masala paste. Keep aside.
3. Heat a large pan on a medium flame, and add the coconut oil followed by the addition of the fenugreek seeds. Once the fenugreek seeds begin developing a slight colour, add in the sliced shallots, curry leaves, ginger and garlic. Saute until the shallots become translucent.
4. Add the soaked masala paste to the pan and fry well for 5 minutes or until the oil starts to separate. At this point, add in your raw mango and 1/2 cup of water along with the salt. Bring the gravy to a boil.
5. After the gravy thickens, add the coconut milk and let it simmer for 5-7 minutes. Once the raw mango softens and the curry comes together, add the cleaned prawns. Cook for 5 minutes on a low flame to reveal a simple yet delicious raw mango curry. Adjust the salt and serve hot with boiled rice and fried appalams.