Saturday, May 3, 2014

Mango Prawn Curry

I knew but I did it anyway. It was one almost-ripe Manila mango which had been sitting in the fruit basket for over a day. I lifted it up - large, smooth, cool on the skin. "How perfect! ", I thought to myself.

A little sniff told me it wasn't really ready but the more I looked at it, the more I was drawn to eat it. And that's how I ended up slicing a mango which had not reached its full potential, flavour-wise. That is also how this recipe came about.

I had already planned on cooking prawn curry for dinner. Adding blitzed mango into the mix seemed like a yummy thing to do. Ground hazelnut was thrown in for a little variety. It was also a case of 'why not?'. Soon, I started gathering more herbs, spices and so forth. The simple curry dish I had planned on making had become something a little more elaborate.

This is the result - a flavoursome curry with hints of prawn and mango sweetness.

Mango Prawn Curry

- 600g prawns (devein, remove shell but leave the tail on if you wish)
- 1 tbsp ground hazelnut
- 1 tsp brown sugar (or to taste)
- Pinch of salt
- 1 red chili (sliced thinly and fried crisp) for garnishing
- 3 tbsp cooking oil
- About 1/2 cup water

To Blend
- 1 mango (2/3 ripe, cubed)
- 1 medium onion (roughly chopped)
- 1 clove garlic (roughly chopped)
- 2 dried chili (rehydrated in hot water, chopped)

Curry Paste
Combine the following with just enough water to make it into a thick wet paste.
- 1 tbsp blended fresh red chili
- 1 tbsp curry powder
- 1 tsp coriander powder

Spices and Herbs

- 2 dried bay leaves
- 3 dried chili (rehydrated in hot water)
- 2 star anise
- 1 cinnamon stick
- 1/4 tsp mustard seeds

1) Some ingredients - mango, chili, onion, garlic
2) Blend mango, chili (dried), onion and garlic
3) Blended mango
4) Spices, herbs, curry powder and ground hazelnut

1) Blend mango, onion, garlic and 2 pcs of dried chili together, with 1 to 2 tbsp water into a smooth paste.

2) Heat oil in pan. Add spices and herbs, curry paste and ground hazelnut. Fry until fragrant.

3) Pour in mango mixture from note 1) above. Add 1/2 cup water. Cook for about three minutes.

4) Season with brown sugar (to taste) and a pinch of salt. Add the prawns. Turn gently until all are coated in gravy. Let it sit until cooked, which should take less than a minute on medium-high heat. Stir before dishing out.

5) Garnish with slices of fried chili.

Note :
If using mangoes with a strong flavour, seasoning may not be required.

1) Fry spices, herbs and curry paste
2) Fry until fragrant
3) Pour in mango puree
4) Finally, stir in the prawns

Best eaten with rice. If you're cooking this without the tails of the prawn attached, flatbread is a great alternative.

Rice with Mango Prawn Curry

Mango Prawn Curry fresh out of the wok!

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  1. It's a beautiful combo Sharon.Would love to try this as the season for mangoes is on...Looks so tempting! *drooling*

    1. Oh, thank you, Kanak. There's nothing I like more than mango season ;)

  2. I love cooking prawns with mangoes too! Yours certainly look very tempting!

    1. Aww..thank you, Shirley! I love the versatility - mangoes seem to go well with a lot of things.


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