Prawn and raw mango curry

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Plump, sweet tiger prawns are combined with the sharpness of green mango in this quick and easy curry from Karan Gokani. Serve with rice or string hoppers. 

First published in 2022






Heat the oil in a heavy bottomed deep saucepan over medium heat, and add the cinnamon, cardamom, dried red chilies, mustard seeds and fenugreek seeds


Once the mustard seeds splutter, add the onion and saute till golden, about 4-5 minutes. Add the garlic and ginger and cook for a further minute

  • 1 red onion, sliced
  • 1 tsp garlic, minced
  • 1/2 tsp ginger, minced

Add the ground spices and cook for 30 seconds, then add the curry leaves and mango and cook for another 30 seconds. Add 1/4 cup water, put a lid on and simmer for 4-5 minutes until the mangoes are tender


Add the coconut milk, prawns and green chilli and simmer for another 4-5 minutes uncovered until the prawns are cooked through


Finally, season the curry with salt and sugar. It should have a good balance of sweet, sour and spice

  • salt to taste
  • 1/2 tsp sugar

After giving up his job as a lawyer to pursue a career in food, Karan Gokani channelled his passion for South Indian cuisine into the launch of the now hugely popular Hoppers. As creative director, he oversees menu development at all three Hoppers sites.

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