Prawn Mango Curry - Kerala Style

Step 1: Heat the Pan and Oil

Place a pan on the stove and let it heat up for a few seconds. Pour 2 tablespoons of extra virgin coconut oil into the hot pan.

Step 2: Sauté Fenugreek Seeds

Once the oil is hot, add 1/2 teaspoon of fenugreek seeds. Sauté for a few seconds until they turn light brown.

Step 3: Add Aromatics

Add 2 tablespoons of chopped shallots (or small onions) to the pan. Stir well until the shallots soften. Then, add 1/2 tablespoon of chopped garlic and 1/2 tablespoon of chopped coriander, along with 1 sliced green chili. Continue to stir.

Step 4: Incorporate Tomatoes and Curry Leaves

Add 1/2 chopped red tomato to the mixture. Stir until the tomatoes soften. Then, add a few sprigs of fresh curry leaves and continue to stir to combine all ingredients.

Step 5: Add Dry Spices

Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of Kashmiri chili powder, and 1 teaspoon of coriander powder. Stir thoroughly to ensure the spices are well combined with the other ingredients and cooked until aromatic.

Step 6: Cook Prawns

Add 150-200g of peeled and deveined prawns (with tails on for extra flavor) to the pan. Stir the prawns with the spice mixture for a few minutes until they start to change color.

Step 7: Simmer with Water

Pour approximately 1/2 cup of water into the pan. Stir well and let the curry simmer, allowing the prawns to cook through and absorb the flavors.

Step 8: Add Coconut Milk and Season

Once the curry is simmering, add approximately 1 cup of thick coconut milk. Stir gently to mix. Add salt to taste and continue to stir.

Step 9: Introduce Mango Slices

Add 1/4 of a sliced ripe mango to the curry. Stir gently to incorporate the mango, which will add a unique tanginess and sweetness to the dish.

Step 10: Final Simmer and Serve

Let the curry simmer gently for a few more minutes until it reaches your desired consistency and the flavors are fully developed. The aroma will be incredible. Serve hot with appam, hoppers, string hoppers, or rice.

• Ensure continuous stirring of spices to prevent burning and achieve a rich flavor.

• Adjust the amount of water based on your desired curry consistency.

• Using fresh curry leaves will enhance the authentic aroma and taste of the curry.

• You can substitute shallots with small onions if preferred.

• For a tangier flavor, use a slightly less ripe mango.

• Other seafood like fish or squid can be used instead of prawns.