Tangy Raw Mango Prawns Curry with Coconut Milk

Raw Mango Prawns Curry Recipe

Raw Mango Prawns Curry is a delectable South Indian dish that combines the flavors of fresh prawns, tangy raw mangoes, and a creamy coconut milk base, enriched with aromatic spices. This curry is a delightful blend of sweet, spicy, and sour, making it a perfect main course to accompany steamed rice or your favorite side dishes. It is an ideal recipe for those who love seafood and enjoy the distinct flavors of South Indian cuisine.

Ingredients

Prep Time

• 20 minutes

Cook Time

• 30 minutes

Total Time

• 50 minutes

Servings

• 4 servings

Cuisine

• South Indian

Course

• Main Course

Diet

• Non-Vegetarian

Instructions

1. Marinate the Prawns:
   Begin by marinating the prawns with turmeric powder and lemon juice. Let the prawns sit in the marinade for 30 minutes to absorb the flavors.

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2. Prepare the Ground Paste:
   While the prawns are marinating, prepare the ground paste by combining the chopped onion, grated fresh coconut, and curry leaves in a blender or food processor. Add a little water and blend it into a smooth paste. Set the paste aside.

3. Sauté the Whole Spices:
   Heat oil in a kadai (deep frying pan). Once the oil is hot, add the cardamom pod and cinnamon stick, allowing them to release their aroma in the oil.

4. Cook the Aromatics:
   Add the chopped ginger and garlic to the hot oil. Sauté them for a minute or two, or until they soften and become aromatic.

5. Add the Ground Paste:
   Next, add the ground coconut-onion paste to the kadai. Stir the mixture and sauté it for about 5 minutes, or until the raw smell of the paste dissipates.

6. Incorporate the Prawns and Mango:
   Now, add the marinated prawns and diced raw mango to the pan. Mix everything together with the sautéed masala, ensuring the prawns and mango are well coated with the spices.

7. Add Coconut Milk and Simmer:
   Pour in the coconut milk, followed by salt, red chili powder, and vinegar. Stir everything together, and bring the mixture to a boil. If the curry seems too thick, add a little water to adjust the consistency.

8. Cook the Curry:
   Reduce the heat to low and let the curry simmer for 10 minutes, allowing the prawns and raw mango to cook through and the flavors to meld together. Keep an eye on the curry, and stir occasionally to prevent it from sticking to the bottom.

9. Taste and Adjust:
   After simmering, taste the curry and adjust the seasoning by adding more salt, chili powder, or vinegar, if necessary. The curry should have a balanced taste of spice, tang, and sweetness.

10. Serve:
    Once done, transfer the Raw Mango Prawns Curry to a serving dish. Serve it hot alongside steamed rice and enjoy the curry with a side of Urulai Kizhangu Puli Thokku for an extra burst of flavor.

Tips for the Perfect Raw Mango Prawns Curry:

• Freshness of Mangoes: The quality and ripeness of the raw mango are crucial to achieving the tangy flavor that balances the sweetness of the coconut milk. Choose a mango that is firm and slightly sour.
• Adjust Spice Levels: The amount of red chili powder can be adjusted depending on your heat tolerance. You can add more if you prefer a spicier curry or reduce it for a milder flavor.
• Coconut Milk: For a richer taste, you can use full-fat coconut milk, but if you’re looking for a lighter version, opt for low-fat coconut milk.
• Consistency: If you like a thicker curry, reduce the coconut milk slightly. Alternatively, add more water to make it a bit thinner if you prefer a soupy consistency.

Nutritional Information (Approximate per serving)

This Raw Mango Prawns Curry recipe brings together the best of South Indian flavors and textures, with succulent prawns and tangy mango, making it a wonderful choice for any special meal or a comforting weekday dinner.