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Maunika Gowardhan's Andhra Spicy Prawn, Coconut and Mango Curry

Maunika Gowardhan's Andhra Spicy Prawn, Coconut and Mango Curry

A delicious curry with fresh flavours and a warm heat, packed with juicy prawns. 

5 out of 5 stars(2) Rate this recipe
Gluten free
  • Serves6
  • CourseMain meal
  • Prepare40 mins
  • Cook10 mins
  • Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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
  • 8 dried curry leaves (approx. 7-8)
  • 1 handful grated fresh coconut (about 30g), to garnish
  • ½ handful fresh mint, chopped, to serve
  • ½ handful 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.

Cook’s tip

Use unripe mango for this Andhra recipe as it gives a lovely tangy flavour alongside the sweetness of the prawns.


Typical values per serving when made using specific products in recipe


712kJ/ 170kcals



Saturated Fat












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