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Prawns Mango Curry | Chemmeen Manga Curry

Updated: 7 days ago



Prawns Mango Curry
Prawns Mango Curry | Chemmeen Manga Curry

Prawns with Mango and Coconut Curry: A Tropical Delight


Prawns with mango and coconut curry is a vibrant, flavorful dish that beautifully marries the sweetness of mangoes, the richness of coconut milk, and the delicate taste of prawns. This tropical curry is a feast for the senses, offering a delightful blend of sweet, sour, and savory flavors. It is a popular dish in various coastal regions where fresh seafood and tropical fruits are abundant, particularly in South Asia and the Caribbean.


Ingredients

  1. Prawns: Fresh, medium to large-sized prawns, deveined and cleaned.

  2. Mangoes: Ripe yet firm mangoes that offer a sweet and slightly tangy flavor.

  3. Coconut Milk: Thick coconut milk for a rich, creamy texture.

  4. Spices: A blend of turmeric, red chili powder, and coriander powder for depth and warmth.

  5. Aromatics: Onions, garlic, and ginger for a flavorful base.

  6. Fresh Herbs: Curry leaves to enhance the tropical flavor profile.

  7. Sugar : To balance the taste.

  8. Oil: Coconut oil is preferred for its complementary flavor, but other cooking oils can be used.


Preparation

  1. Marinating the Prawns:

  • In a bowl, mix the cleaned prawns with a pinch of turmeric powder and salt. Let them marinate for about 15-20 minutes. This helps to infuse the prawns with initial flavors and slightly tenderize them.

  1. Preparing the Mango:

  • Peel and dice the mangoes into bite-sized pieces. It's important to choose mangoes that are ripe but still firm enough to hold their shape during cooking.

  1. Making the Curry Base:

  • Heat coconut oil in a large pan or pot over medium heat.

  • Add Fenugreek seeds and mustard seeds

  • Add finely chopped onions and sauté until they turn golden brown. This caramelization process adds a subtle sweetness to the curry.

  • Add minced garlic, ginger and green chilli. Then continue to sauté until the raw aroma disappears.

  • Add a handful of curry leaves for an aromatic touch.

  1. Adding the Spices:

  • Incorporate turmeric, red chili powder and coriander powder. Cook the spices for a few minutes, stirring continuously to prevent them from burning. This step is crucial for releasing the flavors of the spices.

  1. Creating the Curry:

  • Pour in the thin coconut milk and bring the mixture to a gentle simmer. Coconut milk forms the creamy base of the curry, adding a rich texture and mellow flavor.

  • Add the diced mangoes to the curry base and let them cook for a few minutes until they soften slightly but still retain their shape.

  1. Cooking the Prawns:

  • Add the marinated prawns to the curry and cook on medium heat until they turn pink and opaque. Prawns cook quickly, usually within 5-7 minutes. Avoid overcooking to prevent them from becoming rubbery.

  • Stir gently to ensure the prawns and mango pieces are evenly coated with the curry.

  1. Finishing Touches:

  • Garnish the curry with fresh curry leaves.

  • Serve the prawns with mango and coconut curry hot, accompanied by steamed rice, naan, or roti.


Variations

  • Regional Twists: Different regions add their unique twist to the dish. For instance, in Kerala, additional spices like fenugreek and mustard seeds might be added, and the curry could be enhanced with a bit of tamarind for a tangy note.

  • Vegetable Additions: Incorporate vegetables like bell peppers, green beans, or spinach for added texture and nutrition.

  • Spicy Version: Increase the amount of chili powder or add fresh green chilies for a spicier version of the curry.


Tips for the Perfect Prawns with Mango and Coconut Curry


  • Quality Ingredients: Use the freshest prawns and mangoes you can find. Fresh prawns have a sweet, delicate flavor that frozen prawns might lack. Similarly, ripe but firm mangoes will hold their shape and add a perfect balance of sweetness.

  • Balancing Flavors: The key to this dish is balancing the sweetness of the mangoes with the richness of the coconut milk and the heat from the spices. Taste as you go and adjust the seasoning to your preference.

  • Cooking Time: Prawns cook very quickly, so keep an eye on them to avoid overcooking. Once they turn pink and opaque, they are done.


Nutritional Benefits

This dish is not only delicious but also nutritious. Prawns are a great source of protein and low in fat, making them a healthy seafood choice. They are also rich in vitamins and minerals such as B12, iron, and zinc. Mangoes are packed with vitamins A and C, fiber, and antioxidants. Coconut milk, while rich in fat, contains healthy medium-chain triglycerides (MCTs) that are easily metabolized for energy. This combination makes prawns with mango and coconut curry a wholesome meal.


Cultural Significance

Prawns with mango and coconut curry is more than just a dish; it is a representation of tropical culinary traditions. In coastal regions, where seafood and tropical fruits are abundant, such dishes reflect the local agricultural bounty and culinary ingenuity. The use of coconut milk is prevalent in many South Asian and Southeast Asian cuisines, where coconut palms are a staple crop. Similarly, mangoes, often referred to as the "king of fruits," are celebrated for their versatility and sweet, luscious flavor.


Conclusion

Prawns with mango and coconut curry is a dish that encapsulates the essence of tropical cuisine. It offers a symphony of flavors—sweet, spicy, and savory—all harmoniously blended in a rich, creamy coconut base. This dish is perfect for those looking to explore new flavors and enjoy a hearty, nutritious meal. Whether served at a festive gathering or as a comforting weeknight dinner, prawns with mango and coconut curry is sure to impress and satisfy.


Ingredients :


  1. Prawns - 500 grams, peeled and deveined

  2. Ripe Mango - 1 , peeled and diced

  3. Thick coconut milk - 1 cup

  4. Thin coconut milk ( second extracted milk from the grinder ) - 1 cup

  5. Fenugreek seeds - 1/4 teaspoon

  6. Mustard seeds - 1/4 teaspoon

  7. 1/2 teaspoon turmeric powder

  8. 1 teaspoon red chili powder

  9. 1 teaspoon coriander powder

  10. 1 large onion, finely chopped

  11. 3 cloves of garlic, minced

  12. 1 inch piece of ginger, minced

  13. A handful of fresh curry leaves

  14. 2 tablespoons coconut oil (or any cooking oil)

  15. Salt - to taste

  16. Sugar - 1/2 teaspoon


Method of Preparation


  1. 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 marinate for about 15-20 minutes.

  2. Peel and dice the mango into bite-sized pieces. Make sure the mango is ripe but firm enough to hold its shape during cooking.

  3. Heat 2 tablespoons of coconut oil in a large pan over medium heat.

  4. Splutter Fenugreek seeds, followed by mustard seeds.

  5. Add the chopped onions and sauté until they turn golden brown. This should take about 5-7 minutes.

  6. Add the minced garlic, ginger and green chilli and sauté for another 1-2 minutes until the raw aroma disappears.

  7. Add the fresh curry leaves and stir for a few seconds to release their fragrance.

  8. Add the remaining turmeric powder, red chili powder, coriander powder to the pan. Stir well and cook for 1-2 minutes to let the spices blend with the onions and aromatics.

  9. Pour in the thin coconut milk and bring the mixture to a gentle simmer. Stir well to combine the spices with the coconut milk.

  10. Add the diced mangoes to the curry base. Cook for about 3-4 minutes, allowing the mangoes to soften slightly while still retaining their shape.

  11. Add the marinated prawns to the curry and stir gently to coat them with the sauce. Cook the prawns for 5-7 minutes, or until they turn pink and opaque. Be careful not to overcook the prawns, as they can become tough and rubbery.

  12. Add 1 cup of thick coconut milk and then switch off the flame.

  13. Season the curry with salt to taste and add sugar to balance the sourness of the mangoes.

  14. Serve the prawns and mango curry hot, accompanied by steamed rice, naan, or roti.


My favorite combination

Having prawns mango curry with hot steamed red rice in summer season :)



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