Prawns with Raw Mango- Coconut Milk Recipe – Authentic Indian Curry

Last Updated on 2 months by Neha Deshmukh

Prawns With Raw Mango- Coconut Milk Recipe – Authentic Indian Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful prawn curry with raw mango and coconut milk. This isn’t just a dish; it’s a taste of home, reminding me of sunny afternoons and the comforting aromas from my grandmother’s kitchen. It’s a little tangy, a little spicy, and utterly delicious. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This prawn curry is a beautiful blend of flavors. The sweetness of the prawns perfectly complements the tartness of the raw mango, all brought together by the creamy richness of coconut milk. It’s a relatively quick dish to make, perfect for a weeknight meal, but special enough to impress guests. Plus, it’s a fantastic way to experience authentic South Indian cuisine.

Ingredients

Here’s what you’ll need to create this magic:

• 250 gms Cleaned prawns
• 1 Raw mango (pacha manga)
• 1 Onion (medium-large, sliced)
• 0.5-1 tbsp Chopped ginger
• 2 Green chilli
• 1 tbsp Coriander powder
• 0.5-1 tbsp Chilly powder
• 0.25 tsp Turmeric powder
• 1.5 cups Medium thick coconut milk
• 1 cup Thick coconut milk
• 4 Small onion / Pearl onion (sliced)
• 0.5 tsp Mustard seeds
• Salt to taste
• Curry leaves as needed
• Coconut oil as needed

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Raw Mango: This is the star! Look for a firm, slightly tart mango. It shouldn’t be overly ripe. The sourness balances the richness of the coconut milk beautifully.
• Coconut Milk: We’re using two types here. The medium-thick coconut milk forms the base of the curry, while the thick coconut milk adds a final layer of creaminess. You can find both at most Asian grocery stores. If you’re feeling ambitious, I’ve included a tip on making your own in the FAQs!
• Spice Levels: Traditionally, this curry has a good kick! But feel free to adjust the chili powder to your liking. My family prefers a milder version, so I usually use about ½ tbsp.
• Regional Variations: This recipe is inspired by Kerala cuisine, but you’ll find similar variations across South India. Some recipes include tomatoes, while others use tamarind for extra tang.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the masala paste. Grind the ginger, green chilies, coriander powder, chili powder, and turmeric powder into a smooth paste using a little water. A smooth paste is key for a flavorful curry.
2. In a cooking pot, combine the cleaned prawns, slices of raw mango, sliced onion, and that beautiful masala paste we just made. Give everything a good mix, ensuring the prawns are well coated.
3. Now, pour in the medium-thick coconut milk and add salt to taste. Stir gently to combine all the ingredients.
4. Time to cook! Place the pot on medium heat and let it simmer for about 15-20 minutes, or until the gravy thickens and the prawns are pink and fully cooked. Stir occasionally to prevent sticking.
5. Once the prawns are cooked, pour in the thick coconut milk. Bring it to a gentle boil, then immediately remove from the heat. We don’t want to curdle the coconut milk!
6. While the curry is simmering, let’s prepare the tempering. Heat coconut oil in a small pan. Once hot, splutter the mustard seeds. Then, add the sliced pearl onions and curry leaves and sauté until they turn golden brown and fragrant.
7. Finally, pour this lovely tempered onion mixture over the prawn curry and mix gently. Serve hot with steamed rice.

Expert Tips

• Don’t overcook the prawns! They become rubbery very quickly.
• Using good quality coconut milk really elevates the flavor.
• For a richer flavor, marinate the prawns in the masala paste for 30 minutes before cooking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the prawns for jackfruit or firm tofu. Marinate the jackfruit/tofu in the masala paste for extra flavor.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments: As I mentioned earlier, adjust the chili powder to your preference. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: This curry is often made during Onam and Vishnu Puja in Kerala. Some families add a touch of asafoetida (hing) to the tempering for a more festive flavor.

Serving Suggestions

This prawn curry is best served hot with steamed rice. A side of simple vegetable thoran (stir-fry) or a cooling cucumber raita complements it beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. What type of prawns work best for this curry?

Medium-sized prawns are ideal. They cook quickly and have a lovely texture. You can use fresh or frozen prawns, just make sure they are deveined and cleaned.

2. Can I use store-bought raw mango pulp instead of fresh mango?

While fresh mango is best, you can use store-bought pulp in a pinch. Use about ½ cup of pulp and adjust the seasoning accordingly.

3. How do I make coconut milk at home?

Grate 2 cups of coconut and soak it in 2 cups of warm water for about 30 minutes. Then, squeeze the coconut mixture through a cheesecloth to extract the milk. You’ll get both thick and thin coconut milk.

4. What is the best way to balance the sourness of the raw mango?

A touch of sugar can help balance the sourness, but I usually find the sweetness of the prawns and the richness of the coconut milk do the trick.

5. Can this curry be made ahead of time?

You can prepare the masala paste and chop the vegetables ahead of time. However, it’s best to cook the curry just before serving for the best flavor and texture.

6. What rice varieties pair best with this prawn curry?

Matta rice (Kerala red rice) is a classic pairing. Basmati rice or jasmine rice also work well.

Enjoy this delicious prawn curry! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!