Ginger, Salt & Pepper

• Servings: 6-helping
• Time: 55 mins
• Difficulty: easy
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A classic Prawns curry from Kerala which has a sharp tangy flavor from Raw mangoes with the coconut milk to complement it. An easy peasy preparation anyone would love, the succulent prawns with the soft translucent mango flesh along with steaming hot rice, it's just one heavenly combination.

Summary

• Cuisine: indian
• Course: main course
• Preparation Time: 10 mins
• Cooking Time: 45 mins

Ingredients

1 Cup Prawns (cleaned)

1 number Raw mango

200 millilitres Coconut milk

1 teaspoon Mustard seeds

1.5 teaspoons Turmeric powder

1 tablespoon Chilli powder

A pinch of Asafoetida

1 pod Garlic

1 Inch Ginger piece

4 numbers Green chilli

Curry leaves

Salt to taste

2 Cups Water

1 tablespoon Oil

Steps

1. Slice the mango into long relatively thick slices. Chop the ginger and garlic fine. Slice the green chillies into two lengthwise

 

• In a pan, heat the oil. When hot add in the mustard seeds.
• Once the mustard starts to splutter, add the curry leaves, green chilli, turmeric, chilli powder, asafoetida.
• Once the masala is cooked add in the ginger and garlic and sautee
• Add in one cup of water and the mango slices. Cook till the slices turn translucent and soft

  

• The liquid will boil down and become thick. Now add the cleaned Prawns and a cup of water.

  

• Let it boil and become thicker.
• Once the prawn is cooked stir in the coconut milk strictly only on low flame
• Cook on low heat for 5-7 minutes till the smell of the raw coconut milk goes. Keep stirring throughout the time so that it does not boil and curdle.
• Serve hot with steaming hot rice.