A delicious curry with fresh flavours and a warm heat, packed with juicy prawns.
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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.
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
Energy | 712kJ/ 170kcals |
|---|---|
Fat | 7.9g |
Saturated Fat | 2.6g |
Carbohydrates | 9.2g |
Sugars | 7.6g |
Fibre | 2g |
Protein | 15.5g |
Salt | 0.7g |
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