Mango Prawn Curry

This recipe is easy to make and yet, it is amazingly delicious. You can enjoy it with plain white rice, roti and even bread.

Note:

• The spiciness and sourness of the curry depends on the amount of chilli powder you add and the type of mangoes you use.

• This recipe works best with small prawns. They tend to absorb the spices and flavours better than the bigger ones.

Get all the ingredients together.

First, crush the first set of onions and the fresh ginger together.

Then add it along with all the ingredients other than the mango, mustard seeds, onions for seasoning and curry leaves for seasoning.

Add the coconut milk and gently stir.

Cook on a medium heat until the prawns are half done. Stir occasionally or else the milk may curdle.

Now add the raw mango and stir it in gently. If you add the mango at the beginning, it will overcook. 

Bring to a slow boil, reduce the heat and simmer until the prawns are done. If you feel the gravy is too thick, you can add some hot water to it until you get the desired consistency. 

Meanwhile, heat about 1 or 2 tablespoons of coconut oil in another pan. Once it is hot, add the remaining onions (sliced), mustard seeds and curry leaves. Saute until onions turn translucent.

Add the seasoning mix to the prawn curry. Stir gently and cook for about 1 minute.

Enjoy with steaming hot, white rice.