Raw Mango-Prawn Curry (Flavoured With Prawn-Head Stock)
The weather was playing spoil-sport in the middle of the German summer. Was a gloomy day. Time to cheer myself up with another kitchen adventure.
You’d be surprised to know that for the truly blue mangy that I am, I had never made a fish curry. This is partly due to the fact that I’m still getting familiar with this protein and also I don’t have access to all the varieties of fish that we get in Mangalore.
So I decided to attempt a fish curry. Had picked up a raw mango during my weekend trip to the Indian store. This heightened my craving for a raw mango fish curry. Spoke to my mom and sis about the ingredients for the curry and what variety of fish would work well with raw mango curry. Armed with this info, I walked into the fish store in my neighbourhood, hoping to find the close cousin of our Bangude, the English Mackerel.
My excitement turned to disappointment when I found out that there were no mackerel. But then, my eyes fell on this juicy, flavour-some crustacean anthropods which would, not just go well with the raw mango curry but would actually take it to another level. The Tiger Prawn! Hence decided to make a Raw Mango-Prawn curry.
Got back home and hit upon the idea of extracting every bit of flavour from the prawns. After gathering all the necessary inputs, here’s my take on the Raw Mango-Prawn Curry flavoured with the Prawn Head Stock. I hope you love it!
Raw Mango & Prawn Curry
Ingredients
For the Raw mango- Prawn curry:
- 1 tbsp Coconut oil
- 2 nos Green chillies, slit
- 1 inch Ginger, julienned
- 1 no Onion, medium, thinly sliced
- ½ cup Prawn-head stock
- ½ kg Prawns (medium sized), deveined and shell removed, separate the prawn heads and retain them for the prawn-head sauce
- ½ tsp Turmeric powder
- Salt, as acquired + 1 tsp
- 1 no Raw mango, peeled, cut into thick wedges
- 2 cups Water
For the ground Masala:
- 4 nos Dry red chillies, Long, I used Kumti
- 4 nos Dry red chillies, Short I used Ramnad
- 2 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Black peppercorns
- ¼ tsp Fenugreek seeds
- 1½ cup Freshly grated coconut
- 1 tsp Turmeric powder
- Tamarind, lemon sized ball, (optional – see notes)
- ½ cup Water
Instructions
Marinating the prawns:
- Clean the prawns, drain excess water, marinate them with the ½ tsp turmeric powder and 1 tsp salt and set aside
Preparing the ground Masala:
- In a pan, dry roast the red chillies, coriander seeds, cumin seeds and black peppercorns until you get a nice aroma. Finally add the fenugreek seeds and roast for a few seconds. Transfer to a plate to cool
- In the same pan, roast the grated coconut along with turmeric powder until you get a nice aroma from the coconut. Transfer to the plate to cool.
- Grind all these along with the tamarind (optional – see notes) and water to a fine paste. Keep aside. Reserve the masala water from the mixie
Preparing the prawn-head Stock:
- Prepare the prawn-head stock as mentioned in this link
Preparing the Curry:
- In a large enough vessel, heat the coconut oil and toss in the ginger and green chillies and fry till translucent. Toss the onions and fry till they turn translucent.
- Add the ground masala paste. Mix well and fry until the raw smell goes away.
- Add the reserved masala water and about 2 cups of water (see notes) and salt. Mix well and bring to a rolling boil
- Add the prawn-head stock and mix well. Check the salt and add more if needed
- Add the raw mango and cover and cook on medium heat for about 5 mins
- Add the prawns and continue to cook on medium flame for about 8 mins
- Serve hot with Rice!
Notes
- If you do not like your curry to be very tangy, skip the tamarind as the raw mango would then suffice for the necessary sourness
- The amount of water you add is completely dependent on the consistency you prefer. Feel free to increase or decrease its quantity based on your preference
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After relishing the Raw Mango-Prawn curry, here are some more seafood recipes to try
