Fish and Shellfish Recipes - Mango and Prawn Curry Recipe

Ingredients

• 1 green mango

• 5ml/1 tsp hot chili powder

• 15ml/1 tbsp paprika

• 2.5ml/1/2 tsp ground turmeric

• 4 garlic cloves, crushed

• 10ml/2 tsp finely grated ginger

• 30ml/2 tbsp ground coriander

• 10ml/2 tsp ground cumin

• 15ml/1 tbsp palm sugar (jaggery)

• 400g/14oz can coconut milk

• 10ml/2 tsp salt

• 15ml/1 tbsp tamarind paste

• 1 kg/2 1/4lb large prawns (shrimp) chopped coriander (cilantro), to garnish

• steamed white rice, chopped tomato, cucumber and onion  salad, to serve

Serves 4

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Method:

1. Wash, stone (pit) and slice the mango and set aside. In a large bowl, combine the chili powder, paprika, turmeric, garlic, ginger, ground coriander, ground cumin and palm sugar.

2. Add 400ml/14fl oz/1 2/3 cups cold water to the bowl and stir to combine the ingredients.

3. Pour the spice mixture into a wok and place over a high heat and bring the mixture to the boil. Cover the wok with a lid, reduce the heat to low and simmer gently for 8-10 minutes.

4. Add the mango, coconut milk, salt and tamarind paste to the wok and stir to combine. Bring to a simmer and then add the whole prawns.

5. Cover the wok and cook gently for 10-12 minutes, or until the prawns have turned pink and are cooked. 

6. Serve the curry garnished with chopped coriander, accompanied by steamed white rice and a tomato, cucumber and onion salad.

Note: This sweet, spicy curry is simple to make, and the addition of mango and tamarind produces a very full, rich flavor. If you have time, make the sauce the day before to give the flavors time to develop.