Prawn Mango Curry
Prawn Mango Curry
A mild Indian curry with fruits by Sapna Anand from Fast Indian Cooking with Sapna
  • Difficulty Level Easy
  • Technique Boiling
  • Cooking Time 30 minutes
  • Yield 3 to 4 servings
  • 250 grams of prawns, peeled, deveined and shelled leaving tail on
  • 2 tablespoons oil
  • ¼ cup coconut milk
  • 1 tablespoon water
  • 1 cup hot water
  • 3 sprigs curry leaves
  • 1 green chili slit lengthwise
  • 1 inch ginger
  • 2 pods garlic
  • 5 – 6 shallots
  • 1 teaspoon mustard seeds
  • A pinch of tsp chili powder
  • 1 heaped tbsp coriander powder
  • A pinch of ground fenugreek seeds
  • A pinch of turmeric powder
  • 3-4 tablespoon grated raw mango with skin on.
  • 1 teaspoon cashew nuts halved
  • Salt and pepper to taste
  1. Mince garlic and ginger. Finely slice shallots. Slit the green cili in half.
  2. In a pestle and mortar, lightly crush fenugreek seeds. Set it aside.
  3. Then also crush halved cashew nuts in the pestle and mortar. Add in a tablespoon of water to make it smoother.
  4. Heat a pan with 2 tablespoons of oil. Toss in mustard seeds and allow it to splatter. Reduce the flame and add in curry leaves and green chili to sauté.
  5. Add in the ginger and garlic, followed by the shallots. Continue to sauté until onions have turned translucent.
  6. Reduce heat to the lowest & add turmeric powder, chili powder, coriander powder and crushed fenugreek seeds. Mix it well then add in the grated mango and prawns.
  7. To the pan, add in the cashew nut paste until it has blended well with the ingredients. Season with salt and pepper.
  8. Add in hot water, followed by coconut milk over a medium heat. Once it starts to boil, take the pan off the heat and serve.

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