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King prawn and mango curry

25 MAY 2011
Prawn and mango curry Enlarge
Ingredients (Serves 4)

For the curry

  • 15g butter
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 3cm piece root ginger, peeled and finely chopped
  • 1 Alphonso mango, peeled, pitted and chopped
  • 2 green cardamom pods, crushed
  • 1 cinnamon stick
  • ½ tsp ground turmeric
  • 1 tsp medium chilli powder
  • 500g raw king prawns, thawed if frozen
  • 200ml Rubicon Mango Drink
  • 2 tbsp chopped fresh coriander

For the cumin-spiced basmati rice
  • 300g basmati rice
  • 25g butter
  • 1 tsp cumin seeds
  • 6 cloves
  • 2 bay leaves, torn into pieces

Method


Put the rice on to cook in a pan of lightly salted boiling water and leave to cook for about 12 minutes.

Meanwhile, start the curry. Melt the butter in a large saucepan and gently fry the onion for 4-5 minutes, until soft and golden. Add the garlic, ginger, mango, cardamom and cinnamon stick and cook gently for another 2-3 minutes. Stir in the turmeric and chilli powder, then add the prawns and Rubicon Mango Drink. Simmer for 5 minutes.

When the rice is almost cooked, melt the butter in a large frying pan and add the cumin seeds, cloves and bay leaves. Fry gently for 2-3 minutes.

Drain the rice thoroughly and add it to the frying pan, stirring to coat in the spice mixture. Season the prawns with a little salt and stir in the coriander.

Serve with the rice.

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