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  • Writer's pictureOllie Tarrant

Fruity prawn and mango curry

Updated: Jan 2, 2021

This was delicious, and had so many levels of flavour: Lovely sweetness from the Mango, great meatiness from the prawns, and very flavoursome heat from the chilli and the spices. Very nice Saturday night meal, or a real mid-week treat. This recipe is from Maunika Gowardhan in Waitrose magazine, with a few minor adjustments I’ve included a recipe for pilaf rice as well, which is the perfect compliment to the curry.

Ingredients (serves 5):

  • 500g Shelled and de-veined king/tiger prawns, tails left on

  • 1 tsp tumeric

  • 2 tsp ground coriander

  • ¾ tsp mild chilli powder

  • 20g fresh root ginger, roug hly chopped

  • 5 garlic cloves, roughly chopped

  • 2 medium onions, roughly chopped

  • 1 green chilli, split lengthways

  • 170g tomatoes, finely chopped

  • 1 tbsp tomato puree

  • 1 unripe mango, coarsely grated

  • 7-8 curry leaves

  • Handful of fresh mint and coriander, to serve

  • Greek Yoghurt to serve


  1. Cover the prawns in ½ tsp tumeric, and a pinch of the chilli powder, and leave to marinate

  2. Blend the ginger, garlic and 20ml of water to a smooth paste. Place 2 tbsp of oil in a pan over a medium heat, and fry the onions for 10-12 mins, until lightly browned. Stir well, and add the green chilli. Add the paste after 20 seconds, stirring to make sure it doesn’t stick. Fry for 1 min, then add the tomatoes and puree. Cook for 4-5 mins more.

  3. Add the remaining turmeric, chilli powder and the coriander, and fry for 1 min. Add the prawns and cook for another minute.

  4. Turn heat to low, add 250ml of water, ½ the mango and the curry leaves. Season, cover and simmer for 5 mins. Scatter the herbs on top and serve with dollops of yoghurt, pilaf rice and buttery naan bread.

Pilaf Rice

Ingedients (serves 4 as a side):

  • 400g basmati rice

  • 5 cardamon pods

  • 5 cloves

  • 1/2 a large onion

  • 6 peppercorns


  1. Wash and thoroughly rince the rice 3-4 times. This removes starch, and will prevent it from clumping together, keeping it fluffy.

  2. Cook the rice according to packet instructions (usually boil for 8-10 mins), or for best results, using a rice cooker.

  3. Add the cardamon pods, cloves and peppercorns into the water in which you cook the rice.

  4. Slice the onion, and fry over a medium heat for 6-8 minutes until golden brown.

  5. Once the rice is cooked, season with salt, add in the onions and mix through.

Hope you like this one – It’s a great alternative if you’re bored of conventional curry recipes. As always, tell someone you know about the blog and my Instagram (@OTCooks_Eats), and if you try this recipe, let me know how you get on!



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