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Indian influenced prawn and mango curry served with lime and coriander rice.
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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.
Course Main Course
Cuisine Anglo Indian
Keyword Indian prawn and mango curry, prawn and mango curry, shrimp mango curry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 Servings
Calories 635kcal
Author Brian Jones

Ingredients

  • 350-400 g King Prawns 13-14oz
  • 1 Medium Mango 350g
  • 1 Lime
  • 1 Green Chilli Pepper
  • 2 Garlic Cloves
  • 15 g Ginger ½ Thumb Sized Piece
  • 1 teaspoon Fennel Seeds
  • ¼ teaspoon Ajwain Seeds
  • 1 tablespoon Cooking Oil
  • 1½ teaspoon Kashmiri Chilli Powder
  • ½ teaspoon Turmeric
  • 1 teaspoon Amchur
  • ⅛ teaspoon Asafoetida
  • 200 ml Tin of Coconut Milk ¾ Cup + 1 tablespoon
  • ½ teaspoon Salt
  • 1 Handful Fresh Coriander (For garnish)
  • 1 Mild Red Chilli Pepper (For garnish)

Instructions

  • If your prawns are 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.
    Prawn and Mango Curry process shots 1 of 10
  • Cut the green chilli pepper in half lengthways.
  • Peel and dice the garlic cloves as finely as you can.
  • Peel and grate the ginger.
  • Heat a 30cm or 12" frying pan over a medium-high heat. When it is hot, toast the fennel and ajwain seeds, then crush them in a pestle and mortar or spice grinder.
    Prawn and Mango Curry process shots 3 of 10
  • Return the pan to a high heat, pour in the oil, and add the garlic, ginger and green chilli pepper and stir fry for 30 seconds.
    Prawn and Mango Curry process shots 4 of 10
  • Toss in the toasted and crushed seeds along with the Kashmiri chilli powder, turmeric, amchoor and asafoetida, then stir to "bloom" the spices in the oil.
    Prawn and Mango Curry process shots 6 of 10
  • Pour in the coconut milk and salt, then allow it to cook for a minute or two over a medium-high heat, stirring to combine the spices.
    Prawn and Mango Curry process shots 8 of 10
  • Throw in the prawns and diced mango and cook for 3-4 minutes for smaller prawns and 5-6 minutes for larger prawns.
    Serve hot, garnished with lots of fresh coriander and the remaining lime wedges.
    Prawn and Mango Curry process shots 9 of 10

Video

Nutrition

Serving: 1 | Calories: 635kcal | Carbohydrates: 42g | Protein: 50g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Cholesterol: 422mg | Sodium: 2552mg | Fiber: 6g | Sugar: 26g
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