Prawn-Mango Curry Recipe

Prawn-Mango Curry is a delicious and flavorful dish that combines succulent prawns with the sweetness of ripe mangoes. The curry is made with a blend of aromatic spices, coconut milk, and tangy tamarind paste, creating a perfect balance of flavors. The prawns are cooked until tender and then simmered in the creamy curry sauce, allowing them to absorb all the delicious flavors. The addition of mangoes adds a refreshing and tropical twist to the dish, making it a perfect choice for a summer meal.

3.7
29 Rating -
Rate
Non Vegdiet
15minstotal
15m.total
Prawn-Mango Curry
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Ingredients for Prawn-Mango Curry Recipe

  • 125 gram Prawns, Peeled And Deveined
  • 1/4 Ripe Mango, Peeled And Cut Into Chunks
  • 1/4 Onion, Finely Chopped
  • 1/2 cloves Cloves Of Garlic, Minced
  • 1/4 inch Ginger, Grated
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Red Chili Powder
  • 1/4 cup Coconut Milk
  • 1/4 tablespoon Tamarind Paste
  • 1/2 tablespoon Oil
  • as required Fresh Coriander Leaves For Garnish
  • As required Salt To Taste

Directions: Prawn-mango Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and sauté onions, ginger, and garlic until golden brown.
  • STEP 2.Add the spices - turmeric, cumin, coriander, and red chili powder - and cook for a minute.
  • STEP 3.Add the prawns and cook until they turn pink and are cooked through.
  • STEP 4.Stir in the coconut milk, tamarind paste, and mango chunks. Simmer for 5-7 minutes.
  • STEP 5.Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

  • Choose ripe and sweet mangoes for the best flavor in the curry.
  • Adjust the spice level according to your preference by adding more or less chili powder.
  • If you prefer a thicker curry, you can add a tablespoon of coconut cream or cashew paste.

Storage and Serving

  • Leftover prawn-mango curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry gently on the stovetop or in the microwave before serving.
  • Serve the prawn-mango curry with steamed rice, naan bread, or roti for a complete meal.
Nutrition
value
165
calories per serving
9 g Fat19 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    19g
  • Carbs
    2g
  • Fiber
    2g

MacroNutrients

  • Carbs
    2g
  • Protein
    19g
  • Fiber
    2g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    80mg
  • Iron
    2mg
  • Vitamin A
    74mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    270mg
  • Vitamin B9
    2350mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    1mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    39mg
  • Manganese
    < 1mg
  • Phosphorus
    210mg
  • Selenium
    18mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp