Authentic Keralan Prawn Mango Curry with Warm Appams
Experience the vibrant coastal flavors of Kerala with tender prawns simmered in a tangy raw mango and coconut milk gravy. Enhanced with fragrant curry leaves and mustard seeds, this dish pairs wonderfully with soft appams.
45min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Marinate the cleaned prawns with a pinch of turmeric and salt for 10 minutes.
2
Heat coconut oil in a clay pot or manchatti, and crackle the mustard seeds.
3
Add sliced onions, green chilies, and curry leaves, sautéing until onions turn translucent.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Lower the heat and add turmeric powder and Kashmiri red chili powder, stirring quickly without burning.
6
Pour in the thin coconut milk and add the raw mango cubes, simmering until the mangoes are tender.
7
Gently drop in the marinated prawns and cook for 5 minutes until they turn pink and opaque.
8
Pour in the thick coconut milk, simmer on low for 2 minutes without boiling, then turn off the heat and serve warm with appams.
Ingredients
500g prawns, cleaned and deveined
1 cup raw mango, peeled and cubed
1.5 cups thick coconut milk
1 cup thin coconut milk
1 medium onion, thinly sliced
2 green chilies, slit
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1.5 tsp kashmiri red chili powder
1 sprig fresh curry leaves
1 tsp mustard seeds
1 tbsp coconut oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.