If sunshine could be served in a bowl, it would taste exactly like prawns with mango and coconut curry. Sweet, juicy mangoes melting into creamy coconut milk, tender prawns soaking up all that tropical flavor—it’s basically summer vacation on a plate. This is the kind of dish that makes you close your eyes and sigh after the first bite, equal parts comfort food and culinary adventure. In coastal kitchens across South Asia and the Caribbean, where seafood is fresh and mangoes practically fall off the trees, this vibrant curry is a beloved staple. And lucky for us, it’s easy enough to bring to our own weeknight tables.
Ingredients You’ll Need
Prawns: 500 grams, peeled and deveined
Mangoes: 1 ripe but firm, peeled and diced
Thick coconut milk: 1 cup
Thin coconut milk: 1 cup (second extracted milk from the grinder)
Fenugreek seeds: 1/4 teaspoon
Mustard seeds: 1/4 teaspoon
Turmeric powder: 1/2 teaspoon
Red chili powder: 1 teaspoon
Coriander powder: 1 teaspoon
Onion: 1 large, finely chopped
Garlic: 3 cloves, minced
Ginger: 1-inch piece, minced
Green chili: 1, finely chopped
Fresh curry leaves: A handful
Coconut oil: 2 tablespoons (or any cooking oil)
Salt: To taste
Sugar: 1/2 teaspoon
Step 1: Marinate the Prawns
In a bowl, mix the cleaned prawns with 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and a pinch of salt. Let them rest for 15–20 minutes while you prep the other ingredients. This little pause gives the prawns time to soak in a hint of spice and color.
Step 2: Prep the Mango
Peel and dice the mango into bite-sized cubes. Aim for a mango that’s ripe but firm—it should hold its shape in the curry without turning mushy.
Step 3: Make the Curry Base
Heat coconut oil in a wide pan over medium heat. Drop in fenugreek and mustard seeds and wait for them to pop. Add onions and sauté until golden and caramelized, about 5–7 minutes. Stir in garlic, ginger, and green chili until fragrant. Toss in the curry leaves and let them release their earthy aroma. Now comes the spice magic—turmeric, chili, and coriander powders. Give everything a good stir and let it bloom in the oil.
Step 4: Build the Curry
Pour in the thin coconut milk and let the base simmer gently. Add diced mangoes and cook for 3–4 minutes until they soften slightly but still hold their sweet bite. Slide in the marinated prawns and cook until they turn pink and tender, about 5–7 minutes. Finish with thick coconut milk, stir gently, and switch off the heat. Season with salt and a pinch of sugar to balance the tangy mango.
Variations to Try
Regional Twists: Add tamarind for a tangy punch or spices like cinnamon and cardamom for warmth.
Veggie Boost: Bell peppers, green beans, or even spinach can sneak in more texture and nutrients.
Turn Up the Heat: Add extra green chilies or chili powder if you like it fiery.
Tips for the Best Curry
Fresh is best: Go for fresh prawns and a ripe mango that’s firm enough to cube.
Balance the flavors: Play with the sweetness, spice, and tanginess until it feels just right for your family’s taste.
Don’t overcook: Prawns are delicate—watch closely so they stay juicy and tender.
Why This Curry Loves You Back
Prawns bring protein, iron, and B12 to the party. Mangoes are vitamin-packed little jewels (A and C galore!). Coconut milk is rich in good fats that give you energy without weighing you down. It’s nourishing comfort food you’ll feel good serving.
A Dish with Roots
This curry tells a story of tropical abundance and coastal traditions. Mangoes and coconuts are treasured in South Asian and Caribbean kitchens, and together with prawns, they create a dish that feels both festive and homey. It’s the taste of cultural heritage, wrapped in creamy, spicy, sweet comfort.
Serving It Up
Prawns with mango and coconut curry is made for gathering. Think hot steamed rice, pillowy naan, or soft rotis. My favorite? A steaming plate of red rice in summer with this curry ladled generously on top. It’s the kind of meal that brings people to the table quickly and keeps them there, savoring every bite.
