Prawn and raw mango curry
Ingredients
Metric
Imperial
- 2 tbsp of vegetable oil
- 1 in of cinnamon stick
- 2 green cardamom pods
- 2 dried red chillies
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1 red onion, sliced
- 1 tsp garlic, minced
- 1/2 tsp ginger, minced
- 1/2 tsp chilli powder
- 1/2 tsp turmeric powder
- 10 curry leaves
- 100g of green mango, peeled and cut into 1cm thick slices or batons
- 250ml of coconut milk
- 400g of tiger prawns, peeled and deveined
- 1 tbsp of Sri Lankan unroasted curry powder
- 1 green chilli, slit
- 1/2 tsp sugar
- salt to taste
SAVE RECIPE
Method
1
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
- 2 tbsp of vegetable oil
- 1 in of cinnamon stick
- 2 green cardamom pods
- 2 dried red chillies
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds
3
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
- 1/2 tsp turmeric powder
- 1 tbsp of Sri Lankan unroasted curry powder
- 1/2 tsp chilli powder
- 10 curry leaves
- 100g of green mango, peeled and cut into 1cm thick slices or batons
4
Add the coconut milk, prawns and green chilli and simmer for another 4-5 minutes uncovered until the prawns are cooked through
- 250ml of coconut milk
- 400g of tiger prawns, peeled and deveined
- 1 green chilli, slit
5
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
First published in 2022
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