How To make Prawn and Mango Curry
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This simple Indian curry is a good example of green mango use. To 50 g desiccated 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.
How To make Prawn and Mango Curry's Videos
Pachi Royyalu Mamidikaya Kura | Mango Prawns Curry | Amma Cheti Vanta | పచ్చి రొయ్య మామిడికాయ కూర
Hello Everyone here we are back with another exciting food Pachi Royyalu Mamidikaya Kura/ Mango Prawns Curry. Watch full video to know the process.
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Mango Prawn Curry (East Indian) | Mango Prawns Recipe | Prawn Curry with Mango | Mango Prawn Curry
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Mango Prawn Recipe
Prawn Curry with Mango |Prawn Mango Curry |prawm recipes
Prawn Mango Curry Recipe
Mango Prawn Curry is an Indian Style traditional curry made during summers when mangoes are available in plenty. A delicious tangy curry recipe that you cannot miss this summer.
Read the detailed recipe here -
Ingredients
Prawns - 300 grams, shelled and deveined
Mangoes, cut into slices - 2 small
Onion - 1 medium
Salt to taste
Oil - 2 tbsp
For the Curry Paste
Grated coconut - 1/2 cup
Red chillies - 8
Garlic - 6
Cumin seeds - 1 tsp
Turmeric - 1/2 tsp
Tamarind, a marble-sized ball soaked in water.
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Prawns Mango Curry | Mango Prawn Curry | Food House | #14
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mango prawn curry.
prawns mango curry.
pachi royyalu mamidikaya curry.
Prawn curry with raw mango slices by Chef Rego from Goa
The traditional Goan prawn curry. Where it came from to where it has reached today. A recipe i learnt from my Mothers kitchen, a recipe popular across Goa and the world. A delicacy and an everyday staple at the same time. The Goan prawn curry is a world favourite. Do let me know how you like to enjoy your prawn curry
Ingredients
Fresh white prawns - 250gms peeled and deveined
Green chillies slit - 2 nos
Sliced onion - 1 nos
Raw mango slices - 2 nos
Dried red chillies - 5-6 nos
Fresh grated coconut - 1 whole
Coriander seeds (dry) - 1 tbsp
Pepper corns - 5-6
Cumin seeds - 1/2 tsp
Garlic cloves - 5
Ginger - 1/2inch
Turmeric powder - 1/2 tsp
Tamarind pulp - 2 tsp
Salt to taste
Managed & Conceptualised by : Silverstream (Kevin Do Rego | Michelle Coutinho)
Director of Photography & Editing - Brijesh Kakoder
Marketing Head - Clarence Fernandes
Sound Recordist - Supraj Kerkar
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Allepey Prawn & Mango Curry
Juicy prawn curry in a subtly flavored sauce with coconut milk, tangy raw mangoes, ginger and green chillies.
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RECIPE:
Ingredients
500 Gms Prawns
75 ml Coconut Oil
350 Gms Shallots
30 Gms Ginger
30 Gms Green Chilly
25 Gms Curry Leaves
10 Gms Red chilly Powder
3 Gms Turmeric Powder
500 Gms Coconut Milk - Thick
100 Gms Raw Mango ( may reduce to 70gms or 60 gms if the mango is very sour!!)
10 Gms Salt
VARIATIONS:
- Fish: replace the prawns with cubes of filleted fish. You may directly add the fish to the cooked curry sauce
- Vegetarian: You may use Potatoes, Carrot, Beans and Cauliflower to make your Allepey Vegetable Curry!
Restaurant style prawn mango curry recipe | kitchen tales by Neethu | ASMR Cooking video
#prawnmangocurry #restaurantstyle #homemade #tasty #recipe #naadan
Restaurant style prawn mango curry
Prawns 1 kg
(I used white prawns for this curry )
25 no’s shallots
2 inch ginger
20 cloves of garlic
5 no green chilly
2 tsp turmeric powder
1 tsp coriander powder
1 tbsp Kashmiri chilli powder
1/2 tsp chilly powder
2 cup thick fresh coconut milk ( 1 full big size coconut)
Coconut powder 4tbs
2 medium size raw mango
2 large tomatoes
For tempering mustard seeds and small onion
Method
Mince onion into small pieces . then mince ginger , garlic, and green chilly. Heat a pot , here I used clay pot. Add coconut oil , then add minced onion sauté , sauté well then add minced ginger garlic green chilli. U don’t need to saute until it turns brown. Meanwhile u can cut Raw mango and tomatoes.. Add tomatoes to the Sauted onion , sauté until mushy , simmer the flame and add turmeric powder, coriander powder and both chilly powders . No need to to saute so long just few seconds is enough. Then add raw mango and salt sauté for few seconds and add prawns . Cook the prawns with lid covered . Remember to keep the flame low . Let the masala and the prawns mix really well. Add 2 cups thick coconut milk stir for a while. Mix 4 tbs coconut powder with 1/4 cup normal water and add this to the prepared prawn gravy . This is the key ingredient which gives the curry restaurant taste and creaminess
This goes really well with ghee rice , and chicken fry:)