Follow these steps for perfect results
Prawns
de shelled
Curry leaves
Ginger
chopped
Cinnamon Stick
Raw Mango
diced
Cardamom Pods
Red Chilli powder
Onion
chopped
Fresh coconut
grated
Vinegar
Lemon juice
Garlic
chopped
Turmeric powder
Coconut milk
Marinate the prawns with turmeric powder and lemon juice for 30 minutes.
Grind the onion, fresh coconut, and curry leaves into a smooth paste with water.
Heat oil in a kadai (wok) and add whole spices.
Add ginger and garlic and sauté until softened.
Add ground coconut-onion paste and sauté until the raw smell disappears.
Add marinated prawns and raw mango, mixing with the masala.
Add coconut milk, salt, chilli powder, and vinegar.
Bring the curry to a boil.
Add water to adjust consistency if needed.
Boil on low heat for 10 minutes until prawns and mango are cooked through.
Check seasoning and adjust as needed.
Transfer to a serving dish and serve hot with steamed rice.
Expert advice for the best results
Adjust the amount of chilli powder to your preferred spice level.
Use fresh coconut milk for the best flavor.
Marinating the prawns helps to keep them tender.
Everything you need to know before you start
15 mins
Curry base can be made ahead.
Serve hot, garnished with fresh curry leaves and a wedge of lemon.
Serve with steamed rice or roti.
Accompanied by a side of raita.
Complements the spice and tanginess.
Refreshing and doesn't overpower the flavors.
Discover the story behind this recipe
Commonly made during mango season.
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