Green Mango And Prawn Curry

Rummaging through the vegetable compartment of my fridge today, I saw some shiny eggplants and fresh basil. My mind drawing a blank, I opened the freezer door, staring at the contents in there. Two things that instantly jumped out were frozen prawns and some beautiful frozen raw mango cubes. And idea started shaping up in my head and lunch in the form of Green Mango And Prawn Curry with steamed white rice was ready within the hour. This curry has a melting pot of influences crammed in it. With a hint of Indian and a dash of Thai, it was extremely simple to make and the flavours were to die for. I especially loved the tang of the green mangoes being balanced by the sweetness of the coconut milk.


Serves 3-4 Prep Time - 5 mins Cooking Time - 15 mins
500g precooked prawn meat
1/4 cup raw mango cubes
1/4 cup broccoli florets
1 small eggplant, diced
1 small onion, coarsely chopped
1/4 cup freshly chopped basil leaves
1 tbsp fried shallots
1 cup coconut milk
1 tbsp ginger paste
7-8 curry leaves
1/4 cup water
1/2 tsp turmeric powder
1 tsp red chilli powder
2 tsp sugar
salt to taste
1 tbsp oil

Heat oil in a deep saucepan over high heat. Add ground ginger, curry leaves, fried shallots and prawns. Stir fry on high heat for 2 minutes. Add the onions, mango and eggplant. Stir fry for another 2 minutes. Add all the remaining ingredients, reduce heat to low and simmer for 8-10 minutes. Remove from heat, cover and set aside for 5-10 minutes before serving hot with steamed white rice.