Prawn and mango curry

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

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.