Prawn, mango and coconut curry
This curry is light, fresh and so satisfying – prepare to enter taste heaven!
Preparation time: 30 minutes
Cooking time: 20 minutes
3 tbsp ground nut oil
1 onion, finely chopped
1 tsp fennel seeds, lightly crushed
½ tsp ground fenugreek
1 tsp black onion seeds
1 tsp ground coriander
20 dried or fresh curry leaves
6 garlic cloves, crushed
1 tbsp finely chopped fresh ginger
1 green chilli, deseeded and finely chopped
1 under-ripe mango stoned, peeled and diced
400ml (14floz) can coconut milk
400g (14oz) large peeled raw prawns
4 tbsp chopped fresh coriander
lime juice and wedges to serve
1. Heat the oil in a large pan, add the onion and a good pinch of salt and cook for 10 minutes until softened and light golden. Add the spices and the curry leaves and cook for 2-3 minutes until aromatic. Add the garlic, ginger and chilli and cook for 2 minutes.
2. Add the mango and coconut milk, bring to the boil and simmer for 5 minutes before adding the prawns. Cook for 3 minutes or until the prawns are cooked through. Scatter with the coriander, add a squeeze of lime and serve with wedges of lime.
You could easily make this curry right up to the point where you add the prawns. Simply cool and then chill the sauce until you’re ready – overnight would be fine. To finish, heat thoroughly before adding the prawns and continuing as above.