Prawn Curry with Green Mango

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.

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.

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.

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.

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.

Take off the heat and pour the mixture on the curry. Serve with plain, steamed rice immediately and enjoy!