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PrintPRAWN CURRY WITH GREEN MANGOES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Combine prawns with turmeric powder, ginger-garlic paste and salt in a bowl and set aside to marinate for 15 minutes.
- Combine coconut, red chilies, coriander seeds and peppercorns with sufficient water and grind it to a fine paste.
- Heat oil in a pan; add mustard seeds and when it crackle, add curry leaves, fenugreek seeds and fry for a minute.
- Add onions and sauté till translucent. Then add the grounded paste with sufficient water. Allow to cook for 1 minute.
- Now add raw mangoes, prawns and sufficient salt and cook covered for 10-15 minutes until prawns and mangoes get tender.
- Add coconut milk and stir and cook for 2 minutes and remove from heat.
- Serve hot with rice.
INGREDIENTS
- 500 grams Prawns, peeled and deveined
- 200 gram Grated Coconut
- 1 raw Mango, cut into wedges
- 5 dried Red Chilies
- ½ tablespoon turmeric powder
- 1 tablespoon Ginger-Garlic paste
- ½ teaspoon Fenugreek seeds
- ½ teaspoon Mustard seeds
- 1 large Onion, finely chopped
- 2 Green Chilies, cut lengthwise
- 1 tablespoon Coriander seeds
- 15 black peppercorns
- 2 sprigs curry leaves
- 200 ml coconut milk
- Salt to taste
- 4 tablespoons IDHAYAM Sesame oil
8 comments for “Prawn Curry with Green Mangoes”
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