Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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!
Rate & Review
{{id}}
Discover Deals Near You
Tags
VIEW MORE TAGS VIEW LESS TAGSCurry Chicken Loaf
Spiced Eggplant Pasta
Chengdu Style Noodles With Coco Lime Shrimp
Slow Cooker Butter Chicken
Warm Middle Eastern Quinoa
Rum Raisin Bread Pudding
Parmesan Balsamic Zucchini Chips
Creamy Parmesan Chicken Sausage Soup
Chicken Pot Pie Bombs
Bratwurst Dogs
Steamed Shrimp Shu Mai
Classic Cole Slaw
Chinese Scallion Bread
Pecan Praline Bars
Parmesan Herb Fried Shrimp
One Pan Cheesy Baked Gnocchi
Recommended Recipes
{{name}}