Prawn and mango curry in an Indian-influenced coconut milk sauce loaded with chilli heat and subtle anise flavours from ajwain and fennel.
It’s quick and easy to cook too and it will go from your fridge to your table in under 30 minutes, even if your prawns are frozen!
Indian Mango & Shrimp Curry
Prawns sit at the heart of so many of my quick recipes because they are so convenient. You can get them out of the freezer, defrost them in 5-10 minutes and still get dinner on the table in 20-30 minutes.
Here they star in a sweet and sour prawn and mango curry that rocks plenty of Indian influences.
This recipe joins a couple of other Indian prawn curries, I have a quick Indian prawn curry and a wonderful king prawn bhuna.
The mango and king prawns offer plenty of sweetness in this recipe and that is balanced with sourness from both lime and amchur. A wonderfully sour spice that is made from raw unripe mango.
A spice that adds a sour element to many of my curries, including my glorious beef vindaloo and my personal favourite chicken pathia.
I add a little bit of anise flavour in the shape of some toasted fennel and ajwain seeds.
Coconut milk provides the base for the wonderful sauce, which is given a healthy dose of chilli.
If fishy curries are your thing check out my Keralan fish curry, Goan mackerel curry and my monkfish curry recipes!
Frequently Asked Questions
What size prawns should I use?
You want large prawns for this recipe. I use size 16-20, although you could get away with 20-30 if you cook them for a little less time.
Are frozen prawns ok?
Absolutely, I never use anything else! However, you should defrost them before cooking them or they will add too much water into the final curry.
The best way to defrost them is to run them under cold water for 5-10 minutes.
Are pre-blanched prawns ok?
Yes, but with the caveat that all you need to do is heat them up. If you attempt to cook them they will be like rubber bullets!
Can I use low-fat coconut milk?
You can, although I would not advise doing so the reduced fat content fundamentally changes the mouthfeel of the dish and not in a good way.
Serving Suggestions
Rice is an ever-popular staple to serve with curry and for me, plain boiled or steamed rice is the perfect side dish for this quick and easy shrimp and mango curry.
However, there are many other options out there, pilau rice is the obvious choice but we can go beyond rice.
I’m British which means potatoes as a side for everything and this turmeric and lemon roasted potatoes would be great with this shrimp curry.
Sticking with the potato vibe you could go with my roasted Bombay potatoes or aloo methi too! Both would be a great side for this delicious recipe.
Equipment Used
I only mention brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.
- Stovetop.
- Wok.
- Colander if you need to defrost the prawns.
- Stirring and serving spoons.
- Kitchen knife and paring knife.
- Chopping board.
- Grater.
- A combination of weighing scales, measuring cups and spoons.
Prawn and Mango Curry Recipe
An Indian-influenced prawn and mango curry that pairs sweet shrimp and mango with subtle aniseed flavours and a healthy punch of spice in a coconut milk sauce.
Ingredients
- 350-400g (13-14oz) Large Prawns
- 1 Medium (350g) Mango
- 1 Lime
- 1 Green Chilli Pepper
- 2 Garlic Cloves
- 15g (Thumb Sized Piece) Ginger
- 1 Tsp Fennel Seeds
- ½ Tsp Ajwain Seeds
- 1 Tbsp Cooking Oil
- 1½ Tsp Kashmiri Chilli Powder
- ½ Tsp Turmeric
- 1 Tsp Amchur
- 200ml (¾ Cup + 1 Tbsp) Tin Coconut Milk
- ½ Tsp Salt
- Handful of Fresh Coriander for Garnish
- Mild Red Chilli Pepper for Garnish
Instructions
- If your prawns and frozen defrost them by running them under cold water.
- Cut the mango into cubes 1.5cm (½") and squeeze over half of the lime, cut the other half of the lime into wedges and set aside.
- Cut the green chilli pepper in half lengthways.
- Peel and dice the garlic cloves as finely as you can garlic cloves.
- Peel and grate the ginger.
- Heat a wok over a medium-high heat, when it is hot toast off the fennel and ajwain seeds, then crush them in a pestle and mortar or spice grinder.
- Return the wok to a high heat, pour in the oil, and add the garlic, ginger and green chilli pepper and stir fry for 30 seconds.
- Toss in the toasted and crushed seeds along with the Kashmiri chilli powder, turmeric and amchoor and stir to coat the spices in the oil.
- Pour in the coconut milk and salt, then allow it to cook for a minute or two stirring to combine the spices.
- Throw in the prawns and diced mango and cook for 3-4 minutes or until the prawns are cooked.
- Serve hot garnished with lots of fresh parsley and the remaining lime wedges.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 635Total Fat: 32gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 422mgSodium: 2552mgCarbohydrates: 42gFiber: 6gSugar: 26gProtein: 50g
Calorific details are provided by a third-party application and are to be used as indicative figures only.