Fruity prawn and mango curry

This was delicious, and had so many levels of flavour: Lovely sweetness from the Mango, great meatiness from the prawns, and very flavoursome heat from the chilli and the spices. Very nice Saturday night meal, or a real mid-week treat. This recipe is from Maunika Gowardhan in Waitrose magazine, with a few minor adjustments I’ve included a recipe for pilaf rice as well, which is the perfect compliment to the curry.

Ingredients (serves 5):

• 500g Shelled and de-veined king/tiger prawns, tails left on

• 1 tsp tumeric

• 2 tsp ground coriander

• ¾ tsp mild chilli powder

• 20g fresh root ginger, roug hly chopped

• 5 garlic cloves, roughly chopped

• 2 medium onions, roughly chopped

• 1 green chilli, split lengthways

• 170g tomatoes, finely chopped

• 1 tbsp tomato puree

• 1 unripe mango, coarsely grated

• 7-8 curry leaves

• Handful of fresh mint and coriander, to serve

• Greek Yoghurt to serve

Method:

1. Cover the prawns in ½ tsp tumeric, and a pinch of the chilli powder, and leave to marinate

2. Blend the ginger, garlic and 20ml of water to a smooth paste. Place 2 tbsp of oil in a pan over a medium heat, and fry the onions for 10-12 mins, until lightly browned. Stir well, and add the green chilli. Add the paste after 20 seconds, stirring to make sure it doesn’t stick. Fry for 1 min, then add the tomatoes and puree. Cook for 4-5 mins more.

3. Add the remaining turmeric, chilli powder and the coriander, and fry for 1 min. Add the prawns and cook for another minute.

4. Turn heat to low, add 250ml of water, ½ the mango and the curry leaves. Season, cover and simmer for 5 mins. Scatter the herbs on top and serve with dollops of yoghurt, pilaf rice and buttery naan bread.

Pilaf Rice

Ingedients (serves 4 as a side):

• 400g basmati rice

• 5 cardamon pods

• 5 cloves

• 1/2 a large onion

• 6 peppercorns

Method:

1. Wash and thoroughly rince the rice 3-4 times. This removes starch, and will prevent it from clumping together, keeping it fluffy.

2. Cook the rice according to packet instructions (usually boil for 8-10 mins), or for best results, using a rice cooker.

3. Add the cardamon pods, cloves and peppercorns into the water in which you cook the rice.

4. Slice the onion, and fry over a medium heat for 6-8 minutes until golden brown.

5. Once the rice is cooked, season with salt, add in the onions and mix through.

Hope you like this one – It’s a great alternative if you’re bored of conventional curry recipes. As always, tell someone you know about the blog and my Instagram (@OTCooks_Eats), and if you try this recipe, let me know how you get on!

OT

x

#Mango #Chilli #Rice #Spices #Prawns #Curry #Indian