Prawn and raw mango curry

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



  1. 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 seeds
  2. Step 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 minute
  3. Step 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 tender
  4. Step 4

    Add the coconut milk, prawns and green chilli and simmer for another 4-5 minutes uncovered until the prawns are cooked through
  5. Step 5

    Finally, season the curry with salt and sugar. It should have a good balance of sweet, sour and spice