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Recipe: Prawn Curry with Raw Mango

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

Equipment

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

Ingredients
  

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

Instructions
 

  • 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