Green Mango & King Prawn Curry

Green Mango & King Prawn Curry is my refined interpretation of a much-loved coastal dish from Kerala, inspired by generations of seafood cooking shaped by the sea, the spice trade, and tropical abundance.

Traditionally, prawns were paired with raw green mango, an ingredient used long before tomatoes became commonplace in South Indian kitchens to bring brightness, balance, and natural acidity to the curry.

Historically, green mango served both flavour and function. Its sharp tang cut through the sweetness of fresh prawns while helping preserve the dish in Kerala’s warm climate.

Cooked slowly, often in earthenware pots, these curries were designed to deepen in flavour as they rested, becoming even more complex and harmonious the following day.

The spice profile remains intentionally restrained: gentle heat from chilli, warmth from turmeric, and the unmistakable aroma of fresh curry leaves. Coconut oil, a cornerstone of coastal South Indian cooking, provides richness and ties the dish to its seaside roots.

This Green Mango & King Prawn Curry is my personal expression of that heritage—respecting tradition while refining it for a modern table. Bright, elegant, and deeply comforting, it celebrates the timeless balance of heat, acidity, and freshness that defines Kerala’s coastal cuisine.

Golden roasted parsnips with white wine, shallot reduction.

Ingredients:

500g Small/Medium Raw Prawns or 6-8 Jumbo Prawns

1 Green Mango (Nam Doc)

Aromatics :

3 French Shallots

½-inch Fresh Ginger

2 Fat Garlic Cloves

1–2 inches Green Chilli

2 Sprigs Fresh Curry Leaves

¼ tsp Turmeric Powder

1 tsp Kashmiri Chilli Powder

½ tsp Coriander Powder

1 tsp Table Salt

½ tbsp Coconut Oil

Thin Coconut Milk (100ml coconut milk + ½ cup water mixed)

Thick Coconut Milk (300ml - so the rest of the can)

Tempering Ingredients:

¼ tsp Fenugreek Seeds

3 Shallots (Finely Sliced)

1 sprig Fresh Curry Leaves

1 tbsp Coconut Oil

Step 1: Prepare The Aromatics

Start this recipe by prepping the aromatics using a mini food processer. Don't think of putting this into a nutribullet or blender as it will create a paste which we do not need.

If you don't have a food processor, you can use a sharp knife and patience to finely mince each of the ingredients so it's a brunoise style cut (very tiny cubes) .

No ingredient in this recipe can be omitted or substituted (Eg. using pre-made pastes for ginger/garlic/ green chilli)

• Grind/ pulse together the aromatics : shallots, garlic, ginger, green chilli and curry leaves in a food processor (not blender) until super fine chopped. Do not make it a paste.

• In your cooking pot, add the above shallot spice mixture

• To that, add the turmeric powder, coriander powder, red chilli powder and salt. 

• Now add 1/2 tbsp coconut oil and start mixing it thoroughly, with your hand.

  Wear a food-safe glove if you are worried about staining nails (turmeric).

• Now add THIN coconut milk to the mixture and mix well.

Step 2: Prepare The Gravy

Once you have your delicious braising liquid ready, it's time to add the heat and cook it to perfection. The cook-time will depend on the prawn size, as green mango cooks very quickly.

If you are using jumbo prawns, remove the shell from the body but leave the tail & heads on - it makes for a beautiful and impressive presentation.

For smaller prawns, peel them and take the tails off.

• Bring the liquid mixture to a boil , then turn heat down to low.

• Add the prawns and mix gently. Remain on low heat.

• Cook half covered, until prawns are tender and soft (around 15 min).

• Swirl the pan occasionally to ensure the gravy is not sticking & also to avoid curdling.

  Note, for jumbo prawns it could take around 25-30 min on low heat to get creamy and soft in texture. I'm not after juicy prawns.

• Once the prawns are fully cooked to the desired texture, increase the heat to medium , add the raw mango pieces & cook until they are tender around 5 minutes.

• Using a fork, mash majority of the cubes so they release their tangy flavour into the gravy.

• Pour the remaining thick coconut milk into the pot and swirl the pan (mixing with a spoon can cause prawn heads to fall off)

• Reduce the heat to low for a couple of minutes and simmer gently.

• Taste for salt again & adjust if needed. It is critical to ensure correct salt level for flavour to shine.

Your magnificent dish is ready for the tempering (final stage).

If you are planning on serving this dish the next day, then stop here and let the curry cool down completely before refrdigerating. (You can reheat on the stove once you are ready to serve guests).

Golden roasted parsnips with white wine, shallot reduction.

Step 3: Prepare The Tempering & Serve

Given this step takes less than 5 minutes to do , it is non negotiable as the flavours added are mouthwatering and elevate the dish to it's true glory.

Tempering is the final flavour-building step, where aromatics are gently fried in hot oil/ghee to release their essential oils and deepen aroma.

This infused oil is poured over the finished curry, adding warmth, complexity, and a signature coastal finish that elevates the dish and brings all the flavours together.

• In a tadka pan or small frying pan, heat the coconut oil until shimmering and very hot.

• Add the shallots and curry leaves, sautéing until deeply golden and aromatic.

• Sprinkle in the fenugreek seeds and cook for just five seconds, then immediately turn off the heat to prevent bitterness.

• Pour this fragrant spiced oil straight over the curry and gently swirl the pan to allow the flavours to bloom and distribute evenly.

Serve my Green Mango & King Prawn Curry with plain white rice or for something a little bit special - my Celebration Rice