Put most of the
(reserving 2 tablespoons),
Fresh Ginger (1 in)
Garlic (5 cloves)
Black Peppercorns (1 tsp)
Ground Turmeric (1/2 tsp)
Chili Powder (1 tsp)
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)
Salt (1 pinch)
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.
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!