Raw Mango Prawn Curry Kerala Style | Mango & Prawn Curry with Coconut Milk
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 Servings
 
Ingredients
  • Prawns - 250 gms, peeled
  • Raw mango - 1, small
  • Thick coconut milk - 1 cup/250 ml
  • Shallots - 150 gms, thinly sliced
  • Ginger - 2-inch piece, finely chopped
  • Garlic - 8 to 10 cloves, finely chopped
  • Green chilli - 3 to 4, finely chopped
  • Curry leaves - 4 sprigs
  • Coconut oil - 4 to 6 tablespoons
  • Dry red chilli - 2
  • Turmeric powder - ½ tsp
  • Coriander powder - 1 tsp
  • Red chilli powder - ½ tsp
  • Salt to taste
Instructions
  1. Peel and devein the prawns. Also remove the heads. Wash them thoroughly and set aside until needed.
  2. Finely chop the ginger, garlic cloves and green chillies. Thinly slice the shallots. Peel the raw mango and cut out the flesh from both sides. Then cut each side into thin slices.
  3. Now start cooking by heating oil in a kadai or wok. Once the oil is hot, reduce flame and add chopped ginger, garlic and chillies. Sauté the aromatics for a minute or two.
  4. Then add ¾ of the sliced shallots and the fresh curry leaves to the kadai. Sauté the shallots on medium flame for about 10 minutes until they turn golden brown.
  5. After about 10 minutes, add the powdered spices - turmeric, coriander and red chilli. Add a couple splashes of water and cook the spices on medium-low heat until oil starts to release, about 3 minutes.
  6. Next lower the flame to minimum and add the thick coconut milk; give a good stir. Let the liquid come to a boil.
  7. Once the coconut milk starts simmering, add the raw mango pieces and salt to taste. Give a nice stir to evenly distribute mango pieces.
  8. Let the raw mango cook for a while and become a little tender. Also the gravy would have thickened by now. Add about a cup of water and bring it to boil.
  9. Once the gravy starts to boil again, add the washed prawns and let them simmer in the gravy. Cover the kadai and leave it on low flame for 5 minutes.
  10. Uncover the pan and check the consistency of the gravy; if it’s too thick, adjust it by adding a little more water.
  11. Taste and adjust the seasoning at this stage. Switch off the flame and leave the raw mango prawn curry on the stove top while you prepare the tadka.
  12. In a small frying pan, heat two tablespoons of oil and add a handful of curry leaves and a couple of dry red chillies broken into two pieces. Let them become fragrant for a few seconds.
  13. Then add the remaining sliced shallots to the frying pan. Fry the shallots in oil for 4 to 5 minutes on medium high heat until it becomes crispy & golden.
  14. Switch off the flame. Now pour this prepared tadka mixture over the raw mango prawn curry that is resting in your kadai on the stovetop. Give a final mix!
  15. Your delicious raw mango prawn curry is ready! Serve it warm with plain white rice and enjoy Indian summer!
Recipe by Flavor Quotient at https://flavorquotient.com/2025/06/raw-mango-prawn-curry-kerala-style/