Prawn and raw mango curry
Tiger prawns and green mango are cooked with curry leaves and coconut milk in this simple and speedy Sri Lankan curry.
- Cooking:
- Serves: 4 persons
Ingredients
- 2tbsp of vegetable oil
- 1in ofcinnamon stick
- 2green cardamom pods
- 2dried red chillies
- ½tspmustard seeds
- ¼tsp fenugreek seeds
- 1red onion, sliced
- 1tspgarlic, minced
- ½tspginger, minced
- ½tspchilli powder
- ½tspturmeric powder
- 10curry leaves
- 100g ofgreen mango, peeled and cut into 1cm thick slices or batons
- 250ml ofcoconut milk
- 400g oftiger prawns, peeled and deveined
- 1tbsp of Sri Lankan unroasted curry powder
- 1green chilli, slit
- ½tsp sugar
- saltto taste
Instructions
Step 1
Heat the oil in a heavy bottomed deep saucepan over medium heat, and add the cinnamon, cardamom, dried red chilies, mustard seeds and fenugreek seedsStep 2
Once the mustard seeds splutter, add the onion and saute till golden, about 4-5 minutes. Add the garlic and ginger and cook for a further minuteStep 3
Add the ground spices and cook for 30 seconds, then add the curry leaves and mango and cook for another 30 seconds. Add 1/4 cup water, put a lid on and simmer for 4-5 minutes until the mangoes are tenderStep 4
Add the coconut milk, prawns and green chilli and simmer for another 4-5 minutes uncovered until the prawns are cooked throughStep 5
Finally, season the curry with salt and sugar. It should have a good balance of sweet, sour and spice