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
- 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
Preparation
Marinating 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 marinate for about 15-20 minutes to enhance their flavor.
Preparing the Mango
- Peel and dice the mango into bite-sized pieces. Ensure the mango is ripe but firm enough to hold its shape during cooking.
Method of Preparation
- Heat 2 tablespoons of coconut oil in a large pan over medium heat.
- Add fenugreek seeds and mustard seeds. Let them splutter.
- Add the chopped onions and sauté until they turn golden brown (about 5-7 minutes).
- Add minced garlic, ginger, and green chili. Sauté for another 1-2 minutes until the raw aroma disappears.
- Stir in the fresh curry leaves and let them release their fragrance.
- Add the remaining turmeric powder, red chili powder, and coriander powder. Stir well and cook for 1-2 minutes to allow the spices to blend with the onions and aromatics.
- Pour in the thin coconut milk and bring the mixture to a gentle simmer.
- Add the diced mangoes to the curry base. Cook for about 3-4 minutes, allowing them to soften slightly while retaining their shape.
- Add the marinated prawns to the curry and stir gently. Cook for 5-7 minutes, or until the prawns turn pink and opaque. Be careful not to overcook them.
- Pour in the thick coconut milk, stir, and switch off the flame.
- Season with salt and add sugar to balance the sourness of the mangoes.
- Serve hot with steamed rice, naan, or roti.
Variations
- Regional Twists: Some regions add tamarind for a tangy note or extra spices like cinnamon and cardamom.
- Vegetable Additions: Bell peppers, green beans, or spinach can enhance the dish’s texture and nutrition.
- Spicy Version: Add extra green chilies or chili powder for a spicier kick.
Tips for the Perfect Prawns with Mango and Coconut Curry
- Use fresh ingredients: Fresh prawns and ripe but firm mangoes enhance the dish’s overall flavor.
- Balance flavors: Adjust the sweetness, spice, and tanginess to your preference.
- Avoid overcooking: Prawns cook quickly, so monitor them closely.
Nutritional Benefits
- Prawns: Rich in protein, low in fat, and packed with essential nutrients like B12, iron, and zinc.
- Mangoes: High in vitamins A and C, fiber, and antioxidants.
- Coconut Milk: Contains healthy fats that are easily metabolized for energy.
Cultural Significance
This dish is a representation of tropical culinary traditions, particularly in coastal regions where seafood and tropical fruits are abundant. Coconut milk and mangoes are integral ingredients in many South Asian and Southeast Asian cuisines, reflecting their agricultural richness and cultural heritage.
Prawns with mango and coconut curry is a perfect harmony of tropical flavors—sweet, spicy, and creamy. It is ideal for festive gatherings or comforting weeknight dinners. With the right balance of flavors and fresh ingredients, this dish is sure to impress and satisfy your taste buds.
My Favorite Combination: Enjoying prawns mango curry with hot steamed red rice in the summer season!
