Prawn And Mango Curry

Generally, the main composite for a curry is spices. Then its the various types of meat, seafood and vegetables for a different variety, also to elevate the flavours. Curries does need that sour tinge, usually with asam/tamarind, tomato or the sour-tang fruits and/or a combination of these ingredients (pineapple salted fish curry, pumpkin and salted fish curry, and papaya and sardine curry. This prawn curry speak for itself on the sour notes from mango, cooked with prawns and a curry paste made with dried chillies, lemon grass, fresh turmeric and belacan/shrimp paste. Indeed, for the super yum big bold Asian tastes.

Ingredients
400g prawns - de-vein and leave the tail on
1 medium size (about 200g) mango - slice into long medium size pieces with the skin on
10g (a small ball) tamarind/asam - mix with some water to extract juice
1/4 cup oil
Salt for taste

Curry paste (blend/ground)
6-8 dried red chillies
1 tsp black pepper seeds
1 tsp cumin seeds
1 tsp fennel seeds
5 shallots
4 garlic
1 inch ginger
1 inch fresh turmeric
1/2 inch roasted belacan/shrimp paste

Method
When oil is heated, fry curry paste till aromatic and oil splits.
Add 1/2 litre of water, tamarind juice and season with salt.
Stir to combine and let it simmer.
Once heated through, add prawns and mango.
Simmer to cook both.
(Note: watch over so that prawns are not over cooked)
Remove from heat.

Don't forget to trend alongside "cook with nava-k" on every other social media please!!

Kindly Bookmark and Share it: