Name: Goan Prawn & Raw Mango Curry
Prep time: 20 min
Cook time: 20 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Prawns, medium sized, cleaned and deveined; ½ cup Raw Mango, peeled and sliced thinly; 1 cup Freshly Grated Coconut; 5 Dried Kashmiri Chilies, soaked in warm water; 1 tbsp Coriander Seeds; ½ tsp Ground Turmeric; 4 clove Garlic; ½ medium Onion, finely chopped; 1 tbsp Coconut Oil; ½ cup Coconut Milk, thick extract; 1 tsp Salt, to taste

55 mintotal

40 min hands-on15 min hands-off

Prep 20 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

In a blender, combine the freshly grated coconut, soaked Kashmiri red chillies, coriander seeds, turmeric powder, and garlic cloves. Add a little water and grind to a very fine, vibrant orange paste.
Heat coconut oil in a clay pot or heavy pan. Add the finely chopped onion and sauté until translucent.
Pour the ground coconut-spice paste into the pan. Stir and cook for 3-4 minutes until the raw smell of the spices disappears.
3–4 min
Add half a cup of water to adjust the consistency. Bring the curry to a gentle boil.
Add the raw mango slices and cook for about 5 minutes until they begin to soften and release their tanginess into the gravy.
5 min
Gently add the cleaned prawns and salt. Simmer for just 4-5 minutes until the prawns curl up and turn pink. Overcooking will make them rubbery.
4–5 min
Lower the heat completely, stir in the thick coconut milk, and let it warm through for 1 minute without boiling. Turn off the heat.
1 min

How to tell it's done

Plump, tender prawns and soft, tart mango slices in a smooth, deeply vibrant orange coconut broth.

Getting it right

Tip

The tartness of the raw mango replaces the need for tamarind or kokum in this dish, lending a fruity, sharp, and highly appetizing sourness that balances the sweet coconut milk perfectly.

What to serve it with

Best savored with unpolished red Goan rice or hot steamed Basmati rice.

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Ingredients