Alleppey prawn curry

4 servings Prep: 15 mins, Cooking: 30 mins
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A regional Indian curry with great depth and flavour.

By Food24 February 25 2013
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Ingredients (12)

16 - 20 prawns — cleaned
2 Tbs coconut oil
8 shallots, sliced
1 tsp mustard — seeds
1 Tbs fresh ginger — grated
4 green chillies — halved
12 curry leaves
2 cup coconut milk
1 mango — unripe, peeled, wedges
3/4 tsp turmeric — ground
1 tsp red chilli — powder
salt — to taste
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Method:

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.



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