Cooking Instructions
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Step 1
Put most of the
Shallots (10)
(reserving 2 tablespoons),
Fresh Ginger (2.5 cm)
,
Garlic (5 cloves)
,
Black Peppercorns (3 g)
,
Ground Turmeric (1 g)
,
Chili Powder (3 g)
, and
Ground Coriander (as needed)
into a mortar or blender and pound or blend to a coarse paste, without using any water.
Step 2
In a bowl, mix the spice paste,
Green Mango (1)
, and
Salt (1 pinch)
with the
Prawns (455 g)
. Cover and marinate for 2 hours in the refrigerator.
Step 3
After the two hours, transfer the mixture to a large pan and heat it over low heat. Cover the pan and gently bring it to a simmer, stirring once or twice. The prawns should release their liquid.
Step 4
Cover and continue to cook them in their own juices (add a few tablespoons of water only if required) on very low heat for 10-12 minutes, until the prawns and the mangoes are cooked and you have a thick sauce. Taste and season with more salt if required. Turn off the heat.
Step 5
Heat the
Coconut Oil (30 mL)
in a small pan. Add the
Mustard Seeds (2 g)
and when they pop and crackle, add the remaining shallots and
Curry Leaves (10)
. Fry it all until the shallots are golden.
Step 6
Take off the heat and pour the mixture on the curry. Serve with plain, steamed rice immediately and enjoy!
