Mango Prawn Curry: Indian Summer Recipe

When the summer heat is on then why not put the half ripe mangoes to good use. Mango prawns is dish that is popular in Goa. This Indian curry recipe apes the style of a pickle. The prawns are literally pickled in a mango curry. This Goan recipe is not bereft of it's typical Goan ingredients like coconut and spicy red chillies. But raw mangoes is an innovative addition to this otherwise easy seafood recipe.

Mango prawns must be made in March because the mangoes in the curry will have to be unripe. This Indian curry recipe is at it's best in summer because you the perfect mangoes during this time. Be very careful with the mangoes you choose because even if they are slightly ripe, they will alter the taste of this Indian curry recipe greatly. Hot and sour is the best way to describe this dish.

1. Raw mangoes 2 (sliced into pieces)
2. Prawns 300 grams (around 10 pieces)
3. Onion 1 (chopped)
4. Ginger 2 inch piece
5. Garlic 6-7 pods
6. Coconut (grated) 1 cup
7. Dry red chillies 4
8. Green chillies 4 (slit)
9. Coriander seeds 1 tablespoon
10. Cumin seeds 1 tablespoon
11. Turmeric 1 teaspoon
12. Oil (coconut oil preferred) 2 tablespoons
13. Salt as per taste

Procedure For Mango Prawns:

• Grind the spices i.e. red chillies, coriander seeds, cumin seeds, ginger and garlic with the grated coconut. It should be a thick paste.
• Ideally you should be steaming the prawns in the curry but if you find the smell of raw seafood unappetizing then you can shallow fry them lightly.
• Heat oil in a deep bottomed pan and saute the onions in it. When they turn golden add the paste to the pan.
• Cook the paste for 5 minutes until oil starts leaving the sides of the gravy. Then add the mangoes, green chillies and salt. Pour 2 cups of water and let it boil.
• After the curry starts bubbling add the prawns and cook for 7-8 minutes on low flame.

You can garnish Mango Prawns with fresh coriander leaves and serve with hot steamed rise.