Prawns in Green Mango Curry

Prawns in Green Mango Curry is easy to make and is one of the tastiest light prawn curries I have tried so far!

Prawns in Green Mango Curry is easy to make and is one of the tastiest light prawn curries I have tried so far!

It is such fun to celebrate the rains with your own kind of comfort food. If you are not having any rain in your place, you can still celebrate the joy of eating good food, isn’t it? In order to enjoy Mumbai rains even better, right now, I can only think of a comfortable bowl of piping hot, Indian seafood curry. In my home menu, I enjoy to iterate prawns in many ways. One fine rainy day, I stood in front of the fridge, door open, thinking of what can be made with whatever was there in the fridge. I spotted a raw mango at one corner and some fresh curry leaves waiting to be cooked into an aromatic dish. So I was totally enamoured with the idea of mixing shrimps, raw mangoes and curry leaves for a light and comforting curry.

marinating the prawns for the curry.jpg

Don’t forget to marinate the prawns for an enhanced flavour.

A dish with few ingredients, like this one, relies heavily on the quality. So choose fresh prawns, rather than the frozen ones. Also, this recipe, according to me, works best with those raw mangoes which have just started ripening. You will know this when you cut open a raw mango and see a hint of light orange tinge. But be careful, sweet mangoes are absolutely a no-no for this recipe. We want moderately sweet-n-sour (more sour and less sweet) green mangoes only.

 

I didn't break the dried red chillies as my kids can't tolerate chillies. So I always add whole chillies, which we adults smash a bit when we serve the curry in our plates. In this way, the kids don't find the dish spicy and we adults enjoy the same curry with a spicy kick!

I didn’t break the dried red chillies as my kids can’t tolerate chillies. So I always add whole chillies, which we adults smash a bit when we serve the curry in our plates. In this way, the kids don’t find the dish spicy and we adults enjoy the same curry with a spicy kick!

 

If your mango is totally raw, still you can go ahead with this recipe. Just boil some water, add the mango slices and boil again for 5 min. Rinse and use these mangoes for the recipe. Also, in this case, you will have to add a little sugar to balance the sourness in the curry.

I made my Prawns in Green Mango Curry, inspired by a very old recipe cooked by my mother almost a decade ago. I closed my eyes and savoured every bite of this flavour-packed curry. This is not an overstatement, but this is the curry to die for. Besides, it was not heavy at all and was very quick to make. This dish has a bit of a spicy kick to it from the fact that I have used dried red chillies for this recipe, but please feel free to alter the amount of the same according to your palate.

As most of you know by now, I have a thing for curries, always. Sometimes I get so carried away while making curries that I forget to take pictures to blog about that. This time, I somehow knew that this dish has to be good, so I made it a point to click pictures. But again, the aroma was so tempting that I somehow clicked this picture a moment before it was gone!

I am already thinking of another great way of making shrimp curry. Maybe I will share the idea in one of my next blog posts. Meanwhile, do enjoy this amazing South-Indian curry, as I did. And hurry, before even the green mangoes are over!

Prawns in Green Mango Curry

Ingredients:

Prawns (deveined): 1 kg

Sweet-n-sour raw mango (thinly sliced): 1 cup

Mustard seeds: ¼ tsp

Curry leaves: 20

Finely chopped onions: ¼ cup

Turmeric powder: ½ tsp

Dry red chillies: 3

Coconut cream: 3 tbsp

Fried whole green chillies (optional, for garnishing): 6

Sugar: ¼ tsp (amount has to be adjusted according to the sourness of mangoes)

Salt: ¾ tsp

Warm water: 2 cups

Rice bran oil: 2.5 tbsp

 

Method:

Marinate the prawns for 15 min with half the amounts of turmeric powder and salt, respectively. Heat oil and lightly fry the prawns, in a medium flame, for about 3 min. Remove the prawns in a bowl.

sauteing the mangoes.jpg

 

In the same oil, add the roughly broken, dried red chillies. When these change colour, add the mustard seeds and the curry leaves. Add the onions and fry till golden brown and soft. Immediately introduce the raw mangoes, along with salt and turmeric powder, and sauté for 1 min. Cover and let it cook on a medium flame, stirring occasionally. Continue to cook until the mangoes become soft (but not mushy) and have a brownish tinge.

 

The mangoes are cooked now.

The mangoes are cooked now.

 

Add the fried prawns. Sauté for 5 min. Cover and cook for 3 min.

adding the prawns to the kadhai.jpg

 

Add the coconut cream. Also, add warm water and sugar. Stir and cook covered for 10 min.

gravy.jpg

delicious prawns in green mango gravy.jpg

Prawns in Green Mango Curry

Prawns in Green Mango Curry

Ingredients

  • Prawns (deveined): 1 kg
  • Sweet-n-sour raw mango (thinly sliced): 1 cup
  • Mustard seeds: ¼ tsp
  • Curry leaves: 20
  • Finely chopped onions: ¼ cup
  • Turmeric powder: ½ tsp
  • Dry red chillies: 3
  • Fried whole green chillies (optional, for garnishing): 6
  • Coconut cream: 3 tbsp
  • Sugar: ¼ tsp (amount has to be adjusted according to the sourness of mangoes)
  • Salt: ¾ tsp
  • Warm water: 2 cups
  • Rice bran oil: 2.5 tbsp

Instructions

  1. Marinate the prawns for 15 min with half the amounts of turmeric powder and salt, respectively. Heat oil and lightly fry the prawns, in a medium flame, for about 3 min. Remove the prawns in a bowl.
  2. In the same oil, add the roughly broken, dried red chillies. When these change colour, add the mustard seeds and the curry leaves. Add the onions and fry till golden brown and soft. Immediately introduce the raw mangoes, along with salt and turmeric powder, and sauté for 1 min. Cover and let it cook on a medium flame, stirring occasionally. Continue to cook until the mangoes become soft (but not mushy) and have a brownish tinge.
  3. Add the fried prawns. Sauté for 5 min. Cover and cook for 3 min.
  4. Add the coconut cream. Also, add warm water and sugar. Stir and cook covered for 10 min.
http://www.cosmopolitancurrymania.com/prawns-in-green-mango-curry/

 

Latest Comments

Leave a Reply

Your email address will not be published. Required fields are marked *