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

Name: Maunika Gowardhan's Andhra Spicy Prawn, Coconut and Mango Curry
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 6
Ingredients: 500 g shelled and deveined Madagascan prawns, tails left on; 1 tsp ground turmeric; ¾ tsp mild chilli powder; 20 g fresh root ginger, roughly chopped; 5 garlic cloves, roughly chopped; 2 tbsp Vegetable oil; 200 g onions (2 medium), finely chopped; 1 green chilli, split lengthways; 170 g tomatoes, finely chopped; 1 tbsp tomato purée; 2 tsp ground coriander; 140 g 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

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

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Ingredients

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

Method

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.
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.
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.