Prawn And Mango Curry Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-This simple Indian curry is a good example of green mango use.,
Directions:
To 50 g desicatted coconut add just enough boiling water to moisten,
stir and set aside (or use 70 g fresh coconut). Peel 800 g green
prawns and devein them. Peel two green mangoes and cut the flesh
into 2 cm cubes.
Into the bowl of a food processor put 3 birdseye chillies (or less to
taste), a tablespoon of ground coriander and the coconut. Process to
a paste.
Peel and slice 2 onions. Chop half a bunch of fresh coriander.
In a saucepan, heat 2 tablespoons of oil and fry the onions gently
until they are transparent. Add 2 or 3 fresh or dried curry leaves
and the coconut paste and continue frying over a low heat, stirring
occasionally, for about 10 minutes. Add 500 mL water. salt to taste,
half a tablespoon of turmeric, the mango and simmer for 10 minutes.
Add half a cup of thick coconut milk and the prawns and cook for a
further few minutes, just until the prawns turn pink.
Remove to a serving dish, scatter the chopped coriander leaves over
the top an serve with rice.
Makes 4 to 5 servings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald
1/12/93.
Posted by Stephen Ceideberg; February 18 1993.
Source from luhu.jp
stir and set aside (or use 70 g fresh coconut). Peel 800 g green
prawns and devein them. Peel two green mangoes and cut the flesh
into 2 cm cubes.
Into the bowl of a food processor put 3 birdseye chillies (or less to
taste), a tablespoon of ground coriander and the coconut. Process to
a paste.
Peel and slice 2 onions. Chop half a bunch of fresh coriander.
In a saucepan, heat 2 tablespoons of oil and fry the onions gently
until they are transparent. Add 2 or 3 fresh or dried curry leaves
and the coconut paste and continue frying over a low heat, stirring
occasionally, for about 10 minutes. Add 500 mL water. salt to taste,
half a tablespoon of turmeric, the mango and simmer for 10 minutes.
Add half a cup of thick coconut milk and the prawns and cook for a
further few minutes, just until the prawns turn pink.
Remove to a serving dish, scatter the chopped coriander leaves over
the top an serve with rice.
Makes 4 to 5 servings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald
1/12/93.
Posted by Stephen Ceideberg; February 18 1993.
Source from luhu.jp