Prawn Mango Curry is a delightful South Indian dish that replicates the sothi that most South Indian usually cook in their houses. They make sothi with various ingredients using both vegetarian and non- vegetarian. In this recipe, I have added raw mango, which works perfectly well when cooked in this authentic coconut milk prawn curry. The slight sour tang and sweetness of the raw mango beautifully complements the rich, creamy coconut milk, and the succulent prawns add a burst of flavor to every bite. This unique combination makes for a dish that is simply heavenly.
Substitutes and Tips for Prawn Mango Curry
Spice Level Adjustments
If you are a spice lover, consider adding more green chillies to this recipe. The original curry is not at all spicy; rather, it is very subtle and sweet. Increasing the number of green chillies can elevate the heat level and add a delightful kick that complements the sweet mangoes and creamy coconut milk perfectly. Adjust the quantity based on your personal spice tolerance.
Prawn Mango Curry Coconut Milk Alternatives
You may use packaged coconut milk or cream instead of fresh coconut milk for this Prawn Mango Curry; however, be aware that nothing can beat the taste of actual fresh coconut milk, and the taste may differ. The most healthful choice is to make fresh coconut milk, as packaged coconut creams and coconut milk contain unwanted calories. Freshly made coconut milk offers a richer, more authentic flavor that enhances the overall taste of the dish, making it a superior choice for those who value both taste and nutrition.
Using Raw Mango that is Half-Ripe for Prawn Mango Curry
Use half-ripe mangoes if possible for the best taste, as they offer a combination of sourness and sweetness that adds additional flavor to the curry. Ensure you chop the mangoes into uniform sizes so that they cook evenly at the same timing. Also, do not boil the mangoes for more than 5 minutes. Although I have mentioned in the ingredients that the time needed for the mangoes to cook is 5 minutes, this can vary depending on how raw or ripe your mangoes are. Therefore, you should check for doneness after cooking for about 2-3 minutes. Once the desired doneness of the mangoes is achieved, switch off the flame; otherwise, the mangoes might dissolve in the curry.
Substitute for Coriander Seeds & Cumin Seeds
If you are running out of coriander seeds or cumin seeds or want to quicken the curry-making process, after adding the onion slices and once they have turned golden brown, add in the ginger garlic paste and sauté for 3 minutes on low flame. Then, add 2 teaspoons of coriander powder and 1 teaspoon of cumin powder and sauté on low flame for about 4 to 5 minutes. After this step, follow the process as I have described in the instructions. By doing so, you will still be able to achieve the same tasty Prawn Mango Curry.
Serving Suggestions For Prawn Mango Curry
Prawn Mango Curry pairs beautifully with plain rice and some vegetable kootu or sabzi. Check out my Bhindi Masala or Mixed Vegetable Fry recipe on the blog—it’s a perfect match for this curry and plain rice, creating an absolutely delicious meal when paired together.
For more delicious prawn recipes, feel free to check out the options below:
Enjoy this exotic and flavorful Prawn Mango Curry with your loved ones and make every meal a special occasion!
Prawn Mango Curry
Description
This delicious prawn and mango curry combines the rich flavors of coconut milk with the tangy sweetness of mangoes, resulting in a delightful and aromatic dish. The prawns are seasoned with a blend of roasted spices and simmered with onions, curry leaves, and a ginger-garlic paste. Adding coconut milk enriches the curry, while the mango chunks infuse it with a zesty twist. Garnished with fresh coriander leaves, this curry is a perfect balance of sweet, spicy, and savory, making it an ideal dish to enjoy with steamed rice or roti.
Ingredients for the Prawn Mango Curry
Instructions on how to make the Prawn Mango Curry
Instructions on how to make the Prawn Mango Curry
Instructions on how to make the Prawn Mango Curry step-by-step with photos
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Roast Spices
In a pan, add the coriander seeds and cumin seeds and roast on low flame for 2 minutes until aromatic. Transfer these to a mixer jar once cooled down and grind to a coarse powder. Set aside.
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Prepare the Base
In a pan, heat the coconut oil. Once the oil is hot, add the mustard seeds and dried red chillies. After the mustard seeds crackle, add the sliced onions. Sauté the onions on medium flame for 1 minute.
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Add Curry Leaves and Ground Spices
Add the curry leaves and continue sautéing on medium flame until the onions turn golden brown. Add the ground spice powder and sauté on low flame for 2 minutes.
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Incorporate Aromatics
Add the ginger garlic paste and sauté on low flame for 3 minutes. Then, add the green chillies and turmeric powder, and sauté on low flame for another minute.
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Cook the Prawns
Add the deshelled prawns and sauté on medium flame for 1 minute until the masala coats the prawns well. Add salt and sauté for another 5 minutes on medium flame.
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Add Coconut Milk and Mangoes
Pour in the diluted and thick coconut milk and mix well. Cover the pan and cook on low flame for 5 minutes. Uncover, add the chopped mango pieces, and give a quick mix. Cover again and cook for another 5 minutes until the mangoes are cooked.
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Garnish and Serve
Turn off the flame, add chopped coriander leaves, and serve hot.
