Fruity prawn and mango curry
Updated: Jan 2
This was delicious, and had so many levels of flavour: Lovely sweetness from the Mango, great meatiness from the prawns, and very flavoursome heat from the chilli and the spices. Very nice Saturday night meal, or a real mid-week treat. This recipe is from Maunika Gowardhan in Waitrose magazine, with a few minor adjustments I’ve included a recipe for pilaf rice as well, which is the perfect compliment to the curry.
Ingredients (serves 5):
500g Shelled and de-veined king/tiger prawns, tails left on
1 tsp tumeric
2 tsp ground coriander
¾ tsp mild chilli powder
20g fresh root ginger, roug hly chopped
5 garlic cloves, roughly chopped
2 medium onions, roughly chopped
1 green chilli, split lengthways
170g tomatoes, finely chopped
1 tbsp tomato puree
1 unripe mango, coarsely grated
7-8 curry leaves
Handful of fresh mint and coriander, to serve
Greek Yoghurt to serve
Cover the prawns in ½ tsp tumeric, and a pinch of the chilli powder, and leave to marinate
Blend the ginger, garlic and 20ml of water to a smooth paste. Place 2 tbsp of oil in a pan over a medium heat, and fry the onions for 10-12 mins, until lightly browned. Stir well, and add the green chilli. Add the paste after 20 seconds, stirring to make sure it doesn’t stick. Fry for 1 min, then add the tomatoes and puree. Cook for 4-5 mins more.
Add the remaining turmeric, chilli powder and the coriander, and fry for 1 min. Add the prawns and cook for another minute.
Turn heat to low, add 250ml of water, ½ the mango and the curry leaves. Season, cover and simmer for 5 mins. Scatter the herbs on top and serve with dollops of yoghurt, pilaf rice and buttery naan bread.
Ingedients (serves 4 as a side):
400g basmati rice
5 cardamon pods
1/2 a large onion
Wash and thoroughly rince the rice 3-4 times. This removes starch, and will prevent it from clumping together, keeping it fluffy.
Cook the rice according to packet instructions (usually boil for 8-10 mins), or for best results, using a rice cooker.
Add the cardamon pods, cloves and peppercorns into the water in which you cook the rice.
Slice the onion, and fry over a medium heat for 6-8 minutes until golden brown.
Once the rice is cooked, season with salt, add in the onions and mix through.
Hope you like this one – It’s a great alternative if you’re bored of conventional curry recipes. As always, tell someone you know about the blog and my Instagram (@OTCooks_Eats), and if you try this recipe, let me know how you get on!