19th November 2017

Prawn Mango Curry

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.

Serves: A Family of Four

Prep. Time: 15 Mins.

Cooking Time: 15 Mins. (passive)

Ingredients:

  • 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.

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Step 3:     Add the remaining spice paste and 1 cup of warm water. Check for salt. Cook for another 5 to 6 minutes.

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Serve with steamed rice and fried fish.

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