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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.
This recipe appeared in the Waitrose Food magazine app. myWaitrose members can download the Waitrose Food app edition for FREE to their tablet and smartphone. Find out more.
Typical values per serving:
This recipe was first published in October 2015.