Prawn Curry with Raw Mango

One of my most treasured cook books is ‘The Suriani Kitchen’ by Lathika George; can’t decide if its special because it introduced me to the beauty of Suriani (Syrian Christians of Kerala) cusine, or because this book is a gift from some of the nicest people that I have ever worked with. Either way, its one of those rare cook books where I hope to cook my way through every single recipe! 😊

‘Fish and Mango Curry’ was the first recipe that i experimented with from the book, and I now look forward to making it every single summer. Its a simple coconut based curry that uses raw mango as its souring agent. While it tastes fantastic with fish, I’m partial to using prawns instead; the sweet flesh of the prawns is a beautiful contrast to the sour, green mango, and the heat of chilli.

The following recipe sticks to the original from the book for most part; minor changes to suit my personal preference include; 1) an addition of jeera (cumin) seeds to the masala 2) Red onion instead of shallot – its just easier to clean and slice 3) more green chili, and 4) an adjustment to the quantity of water recommended in the original. Here’s the recipe with step-by-step process shots.

Recipe: Prawn Curry with Raw Mango

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Kerala Cusine
Servings 4


  • A Chatti (clay pot with lid) / any heavy bottomed pot
  • A food processor / mixer


For the Masala Paste

  • 1 cup Fresh Coconut pieces
  • 1 tsp Ginger [chopped]
  • 10 -12 cloves Garlic
  • 2 Green Chilies
  • ½ tsp Turmeric Powder
  • tsp Salt
  • 1 tsp Red Chili Powder
  • ½ tsp Jeera (Cumin) Seeds
  • ½ cup Water

To Marinate

  • tsp Salt
  • ¼ tsp Turmeric Powder
  • ¼ tsp Red Chilli Powder
  • 500 gms Prawns

For the Curry

  • 2 tbs Coconut Oil
  • ½ tsp Methi (Fenugreek) Seeds
  • 10 – 12 Curry Leaves
  • 2 Green Chilies [slit]
  • 1 cup Red Onion [sliced]
  • 2 cups Warm Water


  • Wash and drain the prawns well. Marinate them with salt, turmeric and chili powder; place in the refrigerator until needed.
  • Grind all the ingredients listed under 'For the Masala Paste' to a fine paste1.
  • Heat coconut oil2 in a chatti / pot and add methi (fenugreek) seeds3.
  • Next, add the slit green chilies and curry leaves4.
  • Add onions and sauté until they soften and begin to turn translucent.
  • Add the ground masala paste.
  • Sauté the masala on low heat for 6 – 7 minutes or until it coagulates into a single mass.
  • Add 2 cups of warm water to the masala and stir well. Tip in the chopped raw mango.
  • Put a lid on and allow to simmer for 5 mins so that the mango softens. Taste check for salt and add a little more if needed at this point.
  • Add the prawns; stir gently and allow to simmer for a final 5 – 6 mins until the prawns curl and go opaque5.
  • Serve hot with steamed rice and enjoy!
Keyword Indian Prawn Curry, Kerala-style Prawn Curry, Prawn Curry, Prawn Curry Recipe, Prawn Curry with Coconut, Prawn Curry with Raw Mango, Prawns with Coconut, Prawns with Mango


1The texture of the curry relies heavily on how fine you grind the masala paste; a fine very fine paste ensures a creamy curry

2Its really important to use coconut oil in this recipe; it lends a unique flavor that can’t be substituted for. Am linking the amazing Narla, cold pressed virgin coconut oil that I use here.

3Cook the methi seeds briefly, for about 8 – 10 seconds as they can burn quickly. Burnt methi seeds taste quite bitter!

4Be careful when you add the curry leaves to the hot oil; they crackle and splutter oil all over! Add them from a safe distance and stand back.

5Always cook prawns on low heat! This is critical to ensuring they don’t overcook and go rubbery in texture. 5 – 6 mins is adequate. Turn the heat off as soon as they curl up and go opaque; then cover with a lid. The residual heat of the curry will ensure they cook through.

This mind-blowing curry rarely makes it to the dining table as am always tempted to serve myself some right at the stove 😀 Its also a huge hit with family and friends and has come to be on my family’s ‘must have for get-togethers’ list!

Let me know in the comments below if you decide to make this and need any further instructions. 🖖

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