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RECIPE
13 INGREDIENTS6 STEPS2HR 20MIN

Prawn Curry with Green Mango

5.0
1 Ratings

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Jeanie and Lulu's Kitchen

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.
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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.
2HR 20MIN
Total Time
20MIN
Active Time

Jeanie and Lulu's Kitchen

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
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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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 Shallot (10) (reserving 2 tablespoons), Fresh Ginger (1 inch), Garlic (5 clove), Black Peppercorns (1 teaspoon), Ground Turmeric (1/2 teaspoon), Chili Powder (1 teaspoon), and Ground Coriander (1 1/2 teaspoon) 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 pound). 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 tablespoon) in a small pan. Add the Mustard Seeds (1 teaspoon) and when they pop and crackle, add the remaining shallots and Curry Leaf (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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