Prawn and mango curry


Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

A fruitful number this. Some grated coconut (packet desiccated is fine too), fresh coriander leaves and little chunks of ripe mango can be served alongside. Poppadums wouldn’t go amiss either. Look out for Alphonso mangoes, available from April to June. Slice into one of these blondes and you’ll find thick, ochre-orange flesh that’ll slip down, with a nectar and flavour as heady as it is bright.


  • 5 cloves garlic, roughly chopped
  • 3 cm piece fresh root ginger, peeled and chopped
  • 3 onions, roughly chopped
  • 4 hot green or red chillies, left whole
  • 6 cardamom pods, bruised
  • 4 tbsp vegetable oil
  • 2 sprigs curry leaves (optional)
  • 3 tsp ground garam masala
  • 2 tbsp Patak’s Kashmiri Masala Paste
  • 1 x 400 g can chopped tinned plum tomatoes
  • 1 x 400 ml can coconut milk
  • 2 large ripe mangoes (about 400 g), peeled and cut into chunks
  • 300 g shelled raw tiger or other largeish prawns salt


Put the garlic, ginger and onions in a processor and process to a paste, adding a drop of water if necessary. Fry the chillies and cardamom pods in the oil in a frying pan until the chillies blister, then throw in the curry leaves (if using) and fry for a further 20 seconds or so. Add the onion paste and 2 tsp of the garam masala and fry until the paste darkens in colour. Then stir through the Kashmiri Masala Paste - keep stirring to avoid burning. Add the plum tomatoes and 100ml water, and let everything bubble together for about 10 minutes. Stir through the coconut milk and the mangoes and bubble up for a further 10 minutes, adding an extra dash of water if it thickens too much. Stir in the prawns and cook for a further 3 minutes, or until the prawns are just cooked, stirring through the remaining garam masala and salt to taste just before serving. Serve in bowls, with rice, and shower with any bits and pieces you have.