Maunika gowardhan's andhra spicy prawn, coconut and mango curry

Step by Step

Step 1

Put the prawns in a large bowl and sprinkle over ½ tsp turmeric and a pinch of the chilli powder; mix and set aside in the fridge to marinate.

Step 2

Whizz the ginger, garlic and 20ml water in a blender to a smooth paste. Heat the oil in a heavy-based pan over a medium heat. Add the onions and fry for 10-12 minutes, until light brown. Stir well and add the green chilli; fry for 20 seconds. Add the paste and stir well, making sure it doesn’t stick. Fry for 1 minute, then add the tomatoes and tomato purée. Stir well and cook for 4-5 minutes more.

Step 3

Add the remaining turmeric and chilli powder, and the ground coriander; fry for 1 minute, then tip in the prawns and cook for another minute. Turn the heat to low and add 250ml water, ½ the mango and the curry leaves. Season, cover and simmer for 5 minutes. Turn the heat off and finish with the grated coconut, fresh herbs and remaining mango.

Ingredient

Tomatoes

170 grams 0.37 lbs
Garlic cloves

5 5
Ground coriander

2 tsp 2 tsp
Green chilli

1 1
Mild chilli powder

0.75 tsp 0.75 tsp
Coriander

0.5 handful 0.5 handful
Ground turmeric

1 tsp 1 tsp
Tomato purée

1 tbsp 0.5 fl. ozs
Vegetable oil

2 tbsp 1 fl. ozs
Fresh root ginger

20 grams 0.04 lbs
Mint

0.5 handful 0.5 handful
Dried curry leaves

8 8
Shelled and deveined madagascan prawns

500 grams 1.1 lbs
Onions

200 grams 0.44 lbs
Unripe mango

140 grams 0.31 lbs
Grated fresh coconut

1 handful 1 handful

Maunika gowardhan's andhra spicy prawn, coconut and mango curry

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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