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Prawn, mango and butternut curry

Recipe from: 4/1/2004 12:00:00 AM
prawn curry

Ingredients 10
Servings 4


  • 15
    olive oil
  • 450
    raw prawns, peeled
  • 125
    cherry tomatoes, halved
  • 1
    x 450 ml packet readymade cook-in curry sauce
  • 65
  • 250
    butternut, peeled, cubed and roasted
  • 1
    mango, cut into large cubes or wedges
  • salt and freshly ground black pepper
  • a handful of fresh coriander leaves
  • 4
    rotis, warmed, to serve


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.

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.


Read more on: fish/seafood  |  sauté

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