Kerala Prawn Curry with Raw Mango and Coconut Milk

A tangy and flavorful prawn curry from Kerala, featuring the sourness of raw mango and the richness of coconut milk. This dish is a perfect balance of sweet, sour, and spicy.

Prep Time

15 minutes

Total Time

45 minutes

Calories

520

Level

Medium

Yields

4 servings

Cost

£2.95

Season:

🌍 Year-round

Meal Type:

Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Seafood

Mood:

Comfort Food•Spicy

Ingredients

Servings

500gPrawns(Cleaned and deveined)

£6.50

1mediumRaw Mango(Peeled and diced)

£1.20

400mlCoconut Milk(Full fat for best results)

£1.30

1largeOnion(Finely chopped)

£0.40

1inchGinger(Grated)

£0.30

4clovesGarlic(Minced)

£0.20

2numberGreen Chilies(Slit lengthwise (adjust to spice preference))

£0.35

0.5tspTurmeric Powder

£0.10

1tspRed Chili Powder(Adjust to spice preference)

£0.10

2tspCoriander Powder

£0.10

0.5tspMustard Seeds

£0.05

1sprigCurry Leaves

£0.50

2tbspCoconut Oil

£0.25

To tasteSalt

£0.05

2tbspFresh Coriander Leaves(Chopped, for garnish)

£0.40

Total Cost

£11.80

£2.95 per serving

The Method

1
Heat coconut oil in a large pan or kadai over medium heat.
2
Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds.
3
Add chopped onion and sauté until golden brown.
4
Add grated ginger, minced garlic, and slit green chilies. Sauté until the raw smell disappears.
5
Add turmeric powder, red chili powder, and coriander powder. Sauté for a minute, stirring constantly to prevent burning.
6
Add the diced raw mango and cook for 2-3 minutes until it softens slightly.
7
Add the prawns and salt. Cook for 3-4 minutes, stirring occasionally, until the prawns turn pink.
8
Pour in the coconut milk and bring to a simmer. Do not boil.
9
Reduce the heat to low and simmer for 10-15 minutes, or until the gravy thickens slightly and the prawns are cooked through.
10
Garnish with fresh coriander leaves.
11
Serve hot with rice or appam.

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My Notes

Nutrition Information

Nutrition per serving (325g)

520 kcal / 2175 kJ

Carbs

15g

6% of RDA

Fat

35g

50% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Adjust the amount of red chili powder and green chilies to suit your spice preference.

Do not overcook the prawns, as they will become rubbery.

If you can't find raw mango, you can use tamarind pulp for a similar tangy flavor. Add about 1 tablespoon of tamarind pulp diluted in water.

For a richer flavor, you can use thick coconut milk. Alternatively, you can add a spoonful of coconut cream towards the end of cooking.

This curry tastes even better the next day, as the flavors have had time to meld.

Cooking Equipment

Stove

Large Pan or Kadai

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of red chili powder and green chilies to suit your spice preference.

Do not overcook the prawns, as they will become rubbery.

If you can't find raw mango, you can use tamarind pulp for a similar tangy flavor. Add about 1 tablespoon of tamarind pulp diluted in water.

For a richer flavor, you can use thick coconut milk. Alternatively, you can add a spoonful of coconut cream towards the end of cooking.

This curry tastes even better the next day, as the flavors have had time to meld.

Kerala Prawn Curry with Raw Mango and Coconut Milk

Ingredients

The Method