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RECIPE
13 INGREDIENTS 6 STEPS 2hr 20min

Prawn Curry with Green Mango

5.0
1 Ratings
The Prawn and Raw Mango Curry is an Indian specialty made when mangoes are in season. The raw mangoes impart a light tangy flavor to the dish which is absolutely amazing.
Prawn Curry with Green Mango Recipe | SideChef
The Prawn and Raw Mango Curry is an Indian specialty made when mangoes are in season. The raw mangoes impart a light tangy flavor to the dish which is absolutely amazing.
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
2hr 20min
Total Time
20min
Active Time
$3.29
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 lb
Prawns , peeled, deveined
10
Shallots , peeled, roughly chopped
1 in
Fresh Ginger , peeled, diced
5 cloves
1 tsp
Chili Powder
or Paprika
1/2 Tbsp
Ground Coriander
1
Small Green Mango , peeled, freshly grated
2 Tbsp
Coconut Oil
1 tsp
Mustard Seeds
10
Curry Leaves
1 pinch
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
383
FAT
8.2 g
PROTEIN
17.3 g
CARBS
59.0 g

Cooking Instructions

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Step 1
Put most of the Shallots (10) (reserving 2 tablespoons), Fresh Ginger (1 in) , Garlic (5 cloves) , Black Peppercorns (1 tsp) , Ground Turmeric (1/2 tsp) , Chili Powder (1 tsp) , and Ground Coriander (1/2 Tbsp) 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 (1 lb) . 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 (2 Tbsp) in a small pan. Add the Mustard Seeds (1 tsp) 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!

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Nutrition Per Serving
Calories
383
% Daily Value*
Fat
8.2 g
11%
Saturated Fat
5.8 g
29%
Trans Fat
0.0 g
--
Cholesterol
144.0 mg
48%
Carbohydrates
59.0 g
21%
Fiber
5.1 g
18%
Sugars
33.8 g
--
Protein
17.3 g
35%
Sodium
740.4 mg
32%
Vitamin D
--
--
Calcium
103.4 mg
8%
Iron
1.6 mg
9%
Potassium
397.8 mg
8%
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