The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Prawn Konkani


Prawn Konkani

Ingredients:

Allergens in bold

Onion

Green Chilli

Tomato

Raw Mango

Carrot

Lemon

Whole Dhana Jeeru

Basmati Rice

Fresh Curry Leaf

Crushed Ginger (sulphur dioxide and sulphites)

Aromatic Spice Blend

Desiccated Coconut (sulphur dioxide and sulphites)

Tomato Passata

Palm Sugar

Coriander

Prawns (crustaceans)

Nutritional Information:

Per serving: Energy (kcal) 668 Fat 6g of which saturates 2g Carbohydrates 118g of which sugars 24g Protein 37g Salt 1.7g

Recipe Description:

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.

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