Offlate, I’ve been craving for a nice meen curry (Seafood curry), and since it was the season of mangoes, I though this Prawns Mango Curry should be a good one to re-try.
I don’t remember the last time I cooked prawns….cos its been years…Seafood has always been a favorite and a special choice for me at most restaurants and homes…Amma’s fish curry …fish fry, kadukka fry, Lilly Aunty’s prawn fry, Mummys Natholi fry, Karimeen pollichathu at Kumarakom and Paragon restaurants…..I can go on and on…
A special mention here to Baby Marine Group here, one of the famous names in Seafood Industry in Calicut. I was fortunate enough once to be invited to their palatial home years back, when I used to volunteer for an NGO named OISCA. I will not exaggerate here…but I have never ever tasted such amazing seafood (crab and prawns) after that. We were served with such amazing seafood, Whole crabs with filling, huge tiger prawns fried, boiled, curried and what not. Thank you Mrs. Babu. I will remember you forever, and you are a great cook….I still have some pics of that lovely day. I may post them here later.
Once an expert at eating anything under water, I somewhere lost that capacity once I moved to Dubai, the land which serves worldwide cuisines under one destination. I developed an allergy that was so bad, it turned my life upside down. I could hardly eat anything, as I was allergic to a lot of stuff. It was a difficult period, and I m glad it’s over. I still have some discomfort when I eat prawns, but I adjust with some anti histamines.
So this is a warning to anyone who’s trying the Prawns Mango Curry recipe below. Kindly check if you have allergies for seafood. Please also note that you buy fresh organic prawns (Good Farming – Farmed in a way that respects the environment.) Our seas have suffered because of bottom trawling and over farming. So let’s show some respect here as well.
Ok, now back to this recipe. I was craving for prawns for a few days now, so when I could find some fresh prawns at the fish Market, I decided to give it a try. This Prawns Mango curry recipe is sooooo good, and the combination of Mango and Prawns in a little chatti (earthern pot…brings out a different flavor altogether) is the perfect thing for your weekend lunch. It goes extremely well with Matta rice and upperi/ thoran (sautéed vegetables) or even with tapioca.
My husband, who is very critical about fish curries, loved it too. It was quite spicy, so please adjust the heat levels as per your preferences. This would also be a change from the usual iftar specials. I could also call it healthy, cos it uses very little oil, and also used coconut oil, which is a healthy fat.
So please try the Prawns Mango Curry, and Im sure you ll make it again soon….Lip smacking delicious!!
- Small size Prawns - 500 gms, deveined (See Notes)
- Raw Mango - medium sized, cubed
- Mustard Seeds - 1/2 tsp (See Notes)
- Shallots - 10, sliced
- Fenugreek seeds - 1/2 tsp
- Fresh Ginger - 1/2 inch, chopped
- Curry Leaves - 2 sprigs
- Coconut oil - 2 tbsp
- Red Chilli Powder - 3 tsp
- Turmeric powder - 1/2 tsp
- Coriander Powder - 1 tsp
- Semi-Thick Coconut Milk - 200 ml
- Thick Coconut Milk - 100 ml
- Salt - to taste
- Heat the coconut oil in a chatti on medium flame.
- Add mustard seeds, and let them splutter. Once done, add fenugreek seeds, shallots, curry leaves, green chillies, and ginger. Sauté until the shallots are browned.
- In a small bowl, mix all the spice powders (red chilli, turmeric and coriander powder), add some water to make a loose paste.
- Add the paste to the chatti, mix them well. Add salt to taste.
- Add the chopped mango and prawns.
- Add the semi- thick coconut milk, give everything a quick stir, and let it cook
- As soon as the prawns turn translucent, pour in the thick coconut milk.
- As soon as it comes to a boil, take it off the heat.
- Now Add one heaped tablespoon of Virgin coconut oil over the aromatic (optional). Else you could temper with a few more shallots. Just adds to the taste.
Serve hot with rice.
1. Please ensure that you devein the prawns (the black line running along the back of the prawns, which is the intestinal tract. Although not poisonous, it leaves an unpleasant taste.
2. The taste of the curry depends on the mango and the quality of the coconut milk. The fresher the coconut milk, the better.
3. Adding Mustard seeds initially is also optional. Some prefer fish curries without the mustard flavor
4. For this recipe, smaller prawns are tastier.