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Maunika Gowardhan's Andhra Spicy Prawn, Coconut and Mango Curry
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I use unripe mango for this Andhra recipe as it gives a lovely tangy flavour alongside the sweetness of the prawns.
500g shelled and deveined Madagascan prawns, tails left on
1 tsp ground turmeric
¾ tsp mild chilli powder
20g fresh root ginger, roughly chopped
5 garlic cloves, roughly chopped
2 tbsp vegetable oil
200g onions (2 medium), finely chopped
1 green chilli, split lengthways
170g tomatoes, finely chopped
1 tbsp tomato purée
2 tsp ground coriander
140g unripe mango, coarsely grated
7-8 dried curry leaves
handful grated fresh coconut (about 30g), to garnish
handful fresh mint and coriander leaves, chopped, to serve
1. Put the prawns in a large bowl and sprinkle over ½ tsp turmeric and a pinch of the chilli powder; mix and set aside in the fridge to marinate.
2. Whizz the ginger, garlic and 20ml water in a blender to a smooth paste. Heat the oil in a heavy-based pan over a medium heat. Add the onions and fry for 10-12 minutes, until light brown. Stir well and add the green chilli; fry for 20 seconds. Add the paste and stir well, making sure it doesn’t stick. Fry for 1 minute, then add the tomatoes and tomato purée. Stir well and cook for 4-5 minutes more.
3. Add the remaining turmeric and chilli powder, and the ground coriander; fry for 1 minute, then tip in the prawns and cook for another minute. Turn the heat to low and add 250ml water, ½ the mango and the curry leaves. Season, cover and simmer for 5 minutes. Turn the heat off and finish with the grated coconut, fresh herbs and remaining mango.
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Typical values per serving:
This recipe was first published in Thu Oct 01 15:18:00 BST 2015.