Alleppey prawn curry

Recipe from: 25 February 2013
prawn curry

Ingredients 12
Servings 4
Time 00:15

Ingredients

  • 16 - 20
    prawns (cleaned)
  • 2
    Tbs
    coconut oil
  • 8
    shallots - sliced
  • 1
    tsp
    mustard seeds
  • 1
    Tbs
    grated fresh ginger
  • 4
    green chillies - slit in half
  • 12
    curry leaves
  • 2
    cup
    coconut milk
  • 1
    unripe mango - peeled and cut into wedges
  • 3/4
    tsp
    turmeric powder
  • 1
    tsp
    red chilli powder
  • Salt to taste
 

Method

00:30
 
Heat oil and fry mustard seeds. Add shallots, ginger, curry leaves and green chilli. Cook for a few minutes until the onions are starting to turn transparent.

Add turmeric powder and red chilli powder, then unripe mango, coconut milk, prawns and salt.

Simmer until prawns are cooked and turn pink.

Remove curry leaves and serve hot with steamed basmati rice.

Reprinted with permission of Harpreet Longani, Executive Sous Chef at Bombay Brasserie at Taj Cape Town.

 

Read more on: simmer  |  recipe  |  sauté  |  seafood  |  curry
 

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