Prawn, mango and butternut curry

Fairlady
4 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

15.00 ml fresh chillies — 573
450.00 g prawns — peeled
125.00 g cherry tomatoes — halved
1.00 curry sauce — cook-in
65.00 ml cream
250.00 g butternut — peeled, cubed and roasted
1.00 mango — cubed, wedged
0.00 sea salt and freshly ground black pepper
0.00 fresh coriander — chopped
4.00 roti — to serve
Tap for ingredients
Tap for ingredients

Method:

Heat the oil and fry the prawns and the cherry tomatoes in a large frying pan until lightly coloured, then add the curry sauce and the cream.
Simmer for about three minutes and then add the roasted butternut cubes and the mango.
Season with salt and pepper and cook for another two to three minutes until the prawns are cooked through.
Stir in fresh coriander and serve with warm rotis.

COOK’S NOTES:
You can use any cook-in curry sauce, just prepare as suggested on the packaging.
If mangoes are not in season, use tinned ones, but then add at the end and just warm through.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.