This is a Goan Hooman (curry) with prawns and raw mango. There is less use of herbs, spices and aromatics. However, the particular chillies used, give the curry a distinct flavor. There is no added oil and the dish can be made in only a couple of easy steps. It is important not to miss out on the hing also. The end result is that, you get a lip-smacking prawn mango curry and you end up eating more rice than usual. (For more recipes using Mango, click here)
Serves: A Family of Four
Prep. Time: 15 Mins.
Cooking Time: 15 Mins. (passive)
- Prawns (cleaned, deveined and seasoned with ½ tsp. salt) – ½ cup
- Coconut (grated) – 1 cup
- Turmeric – ¼ tsp.
- Red Chillies (Canacona/Guntur/Mapusa) – 4 to 5
- Raw Mango (peeled, sliced and seasoned with ¼ tsp salt) – 1
- Onion (finely chopped) – 1
- Asafoetida – a pinch
- Tamarind – ½ of a small marble sized ball
- Salt – ½ tsp. or to taste
Step 1: Grind the coconut, chillies, turmeric and tamarind to a fine paste.
Step 2: Add the onion, asafoetida, prawns, raw mango, 1 tbsp. of the ground spice paste, salt and ½ cup water to a pan. Cover and cook on low heat for 8 to 10 minutes till the mango slices are tender.
Step 3: Add the remaining spice paste and 1 cup of warm water. Check for salt. Cook for another 5 to 6 minutes.
Serve with steamed rice and fried fish.