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PrintPRAWN, MANGO AND COCONUT CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Blend the powdered mustard seeds with ½ cup of water. Heat the oil in a large non-stick saucepan and add the whole mustard seeds.
- When popped, add the curry leaves, black peppercorns and whole chillies add in the coconut milk, mustard seed paste, salt, sugar, rice powder and 2 cup of water. Bring to a boil.
- Add the prawns and simmer to low flame for about 3 - 5 minutes.
- Add the mango and cook for another 2 minutes. Adjust the seasoning and sugar to taste and serve sprinkled with chopped coriander.
INGREDIENTS
- 400 grams prawns, peeled, deveined and rinsed
- 2 ripe mangoes, peeled and cut into squares
- 400 ml coconut milk
- 1 teaspoon powdered brown mustard seeds
- 3 tablespoon IDHAYAM sesame oil
- 1 teaspoon brown mustard seeds
- 15 fresh curry leaves
- 10 black peppercorns
- 5-7 dried red chillies
- 1 teaspoon rice powder
- Salt, to taste
- Sugar, to taste
- Handful of chopped fresh coriander
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