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Spicy Prawn & Green Mango Curry

-Serves 3 - 4

Talk about easy Indian seafood dishes, this recipe inspired by the famous Kerala Cheemen-Manga curry definitely takes the cake. Coconut milk, ginger, green chilies, fresh spices and raw green mango for that special tang simmered with fresh, wild-caught prawns. Serve it with simply steamed rice or the traditional way with Hoppers.

Image by Luisa Brimble
Ingredients for Spicy Prawn & Green Mango Curry

  • ​1 tablespoon finely chopped ginger

  • 2 green bird’s eye chilies, slit

  • 1 tablespoon coriander powder

  • 1 teaspoon chili powder, or to taste

  • 1/4 teaspoon turmeric powder

  • 3 tablespoons coconut oil

  • Raw mango (pacha manga), peeled and cut into 1-cm cubes

  • 250g peeled, deveined prawns

  • 1 medium onion - thinly sliced

  • 1.5 cups medium thick coconut milk

  • 1 teaspoon salt, more to taste

  • 1/2 cup coconut cream

  • 1 teaspoon mustard seeds

  • ​4 large shallots, thinly sliced

  • 20 curry leaves

Recipes

  1. Blend together ginger, green chilies, coriander powder, chili powder and turmeric powder with a little water.

  2. Start by frying sliced onion in 1.5 tablespoons coconut oil, until translucent. Add spice mix and fry for a few minutes until fragrant.

  3. Add coconut milk, season with salt, and stir to combine. Add chopped mango and bring to the boil. Reduce heat, cover and cook for about 10 minutes until mango is al-dente.

  4. Add prawns and simmer for 3-4 minutes until cooked. Finish with coconut cream - stir well.

  5. Heat 1.5 tablespoons coconut oil in a small frying pan; add mustard and let it splutter. Add sliced shallots & curry leaves - fry for a few minutes until shallots are golden brown.

  6. Plate prawn-mango curry and pour over hot oil with seasonings. Serve hot with rice or Hoppers.

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