For 2 (For 4)
Onion: 1 (2)
Green Chillies: 4 (4)
Tomato: 1 (2)
Raw Mango: 2 (4)
Carrot: 1 (2)
Lemon: ½ (1)
Dhana Jeeru: 1 pod (1 pod)
Basmati Rice: 1 bag (2 bags)
Curry Leaves: 1 pod (2 pods)
Crushed Ginger: 1 sachet (2 sachets)
Aromatic Spice Blend: 1 pod (2 pods)
Desiccated Coconut: 1 sachet (2 sachets)
Sautéed Tomato Paste: 2 sachet (4 sachets)
Palm Sugar: 1 pod (2 pods)
Coriander: 1 bunch (2 bunches)
Prawns: 1 pack (2 packs)
Per serving: Energy (kcal) 667 Fat 12g of which saturates 3g Carbohydrates 124g of which sugars 37g Protein 32g Salt 0.14g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Like everyone else in the region, the Konkani people of coastal south western India are ingenious users of every part and preparation of the coconut, so you might expect their curries to be simmered in coconut milk. This dish is intriguingly different: while there’s toasted coconut in the base of the sauce, the star of the show is unripe raw mango. Like many of the region’s tangy tropical fruits, it’s a souring agent, used to impart lip-smacking flavour to these juicy prawns as well as contributing their own satisfying, almost al dente texture. It’s a distinctly exciting experience, a stir-fried curry fit to burst with volatile flavours.
Preparation time:For 2 - 35 minsFor 4 - 45 mins
Cooking time:For 2 - 40 minsFor 4 - 50 mins
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