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Prawn and Mango Curry Recipe

Prawn and Mango Curry recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

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This simple Indian curry is a good e ample of green mango use. To 50 g desiccated coconut add just enough boiling water to moisten, stir and set aside (or use 70 g fresh coconut). Peel 800 g green prawns and devein them. Peel two green mangoes and cut the flesh into 2 cm cubes. Into the bowl of a food processor put 3 birdseye chillies (or less to taste), a tablespoon of ground coriander and the coconut. Process to a paste. Peel and slice 2 onions. Chop half a bunch of fresh coriander. In a saucepan, heat 2 tablespoons of oil and fry the onions gently until they are transparent. Add 2 or 3 fresh or dried curry leaves and the coconut paste and continue frying over a low heat, stirring occasionally, for about 10 minutes. Add 500 mL water. salt to taste, half a tablespoon of turmeric, the mango and simmer for 10 minutes. Add half a cup of thick coconut milk and the prawns and cook for a further few minutes, just until the prawns turn pink. Remove to a serving dish, scatter the chopped coriander leaves over the top an serve with rice. Makes 4 to 5 servings. From Raw Materials by Meryl Constance, Sydney Morning Herald 1/12/93.
Posted by Stephen Ceideberg February 18 1993.

Prawn and Mango Curry recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
619 people have voted
Last Reviewed on 2019-07-24



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