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Prawn Mango Curry

I am madly in love with this Prawn Mango deliciousness. It's a match made in heaven. Prawn potato being second on that list. But this is something else. The sourness from the mango and tamarind, hot spice from the red Kashmiri chillies, mild sweetness from the coconut and those prawns lending their own flavours makes this dish outstanding. Undoubtedly, there are many variations but this is how I make it at home.

Prawn Mango Curry

Prawn Mango Curry served with rice and salad


  • 30 medium prawns de-veined. Marinate in salt for 20 minutes. Rinse off in water and strain. Apply 1 tsp ginger-garlic paste and set aside.

  • 2 green mangoes sliced

Grind to a fine paste:

  • 10 red Kashmiri chillies deseeded

  • 5 pepper corns

  • 1 tsp. Mustard

  • 1 tsp. Jeera

  • 1 tbsp. Coriander seeds

  • 1 small Onion

  • 5 big flakes Garlic

  • ½ tsp. Turmeric powder

  • ½ grated coconut Or 20 ml coconut milk

  • 1 sprig curry leaves

  • 1 lime sized tamarind

Cut: 1 medium sized onion

1 sprig curry leaves

*Set aside 50 ml Coconut milk for the gravy


- In 1 tbsp oil fry the curry leaves, then add the ground masala. Stir continuously.

- Once it browns a bit and starts to clump up, add water (approx. 3 cups. Put one cup first and keep adding water depending on how thick or thin you want the gravy to be).

- Add about *50 ml coconut milk bring to a rolling boil. (Use less coconut milk if you want the curry to be spicy and red. More coconut milk will make the curry sweeter and more yellowish).

- Add salt to taste.

- Boil for about 5 minutes, add prawns and sliced green mangoes. Simmer until cooked (approx. 8 minutes). Switch off the gas. It's ready to serve!


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