Prawn and Veg Mango Curry
Prawn and Veg Mango Curry
Made With Our Coastal Mango Curry
SERVES 2-3
10 MINS PREP
10 MINS COOK
You’ll find yourself deeply satisfied with this silky, fruity mango curry, which pairs the zing of mango, juicy prawns, savoury-sweet onion, nutty cashew and mellow coconut with exceedingly delicious results.
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Tailored to Taste
This simple, yet incredibly moreish dish, is such a triumph. It is inspired by the sun-kissed mango groves of India’s coastline, where coastal mango curries are often a staple. The subtle spicing pairs perfectly with the juicy prawns and tender crunch of mangetout and broccoli. A delightful dish for any day of the week. Serve with mango salsa for an extra flourish.
Ingredients
- 1 pack of The Spice Tailor Coastal Mango Curry
- 1 tbsp. vegetable oil
- 50g Tenderstem broccoli, halved
- 50g mangetout, halved
- 150g king prawns
To garnish (optional)-
- 1/2 tsp. vegetable oil
- A few curry leaves
- A small handful of cashews
- 2 tbsp. finely chopped coriander
For the mango salsa:
- 1/2 mango, finely diced
- Juice of 1 lime
- 1 tbsp. coriander, finely chopped
- A pinch of salt
Method
- First, if making, prepare your garnishes. Heat a ½ tsp. of vegetable oil in a small frying pan over a medium heat and fry the curry leaves for a few minutes until they are crispy. Remove the curry leaves from the pan and leave to one side on a piece of kitchen roll. Fry the cashews in the same pan for a few minutes until golden and leave to one side.
- If making, mix the mango salsa ingredients together, season with a little salt and set to one side.
- To prepare the curry, place a pan over a medium high heat and add a tbsp. of vegetable oil along with the spices from the spice sachet. Cook for 20 seconds until aromatic, before adding in the base sauce, broccoli and mangetout to cook for 1 minute more.
- Add in the main sauce and simmer for 1-2 minutes before adding in the prawns to simmer for a few minutes more, until the vegetables are tender and the prawns cooked through (adding a splash of water if needed).
- Serve with the mango salsa and rice. Finish with a garnish of crispy curry leaves, toasted cashews and the chopped coriander. Remove the whole spices before serving.
Tailored to Taste
This simple, yet incredibly moreish dish, is such a triumph. It is inspired by the sun-kissed mango groves of India’s coastline, where coastal mango curries are often a staple. The subtle spicing pairs perfectly with the juicy prawns and tender crunch of mangetout and broccoli. A delightful dish for any day of the week. Serve with mango salsa for an extra flourish.
Ingredients
- 1 pack of The Spice Tailor Coastal Mango Curry
- 1 tbsp. vegetable oil
- 50g Tenderstem broccoli, halved
- 50g mangetout, halved
- 150g king prawns
To garnish (optional)-
- 1/2 tsp. vegetable oil
- A few curry leaves
- A small handful of cashews
- 2 tbsp. finely chopped coriander
For the mango salsa:
- 1/2 mango, finely diced
- Juice of 1 lime
- 1 tbsp. coriander, finely chopped
- A pinch of salt
Method
- First, if making, prepare your garnishes. Heat a ½ tsp. of vegetable oil in a small frying pan over a medium heat and fry the curry leaves for a few minutes until they are crispy. Remove the curry leaves from the pan and leave to one side on a piece of kitchen roll. Fry the cashews in the same pan for a few minutes until golden and leave to one side.
- If making, mix the mango salsa ingredients together, season with a little salt and set to one side.
- To prepare the curry, place a pan over a medium high heat and add a tbsp. of vegetable oil along with the spices from the spice sachet. Cook for 20 seconds until aromatic, before adding in the base sauce, broccoli and mangetout to cook for 1 minute more.
- Add in the main sauce and simmer for 1-2 minutes before adding in the prawns to simmer for a few minutes more, until the vegetables are tender and the prawns cooked through (adding a splash of water if needed).
- Serve with the mango salsa and rice. Finish with a garnish of crispy curry leaves, toasted cashews and the chopped coriander. Remove the whole spices before serving.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Coastal Mango Curry
Full of aromatic warmth from mild spices, the fruity flavours of mango zing in this curry, and are beautifully balanced by notes of savouriness from onions and nuttiness from cashews and coconut.
Around India’s coastline, where mango groves are abundant, you’ll find mangoes widely used in cooking. Often a staple in dishes from India’s South-West coast, locals love mangoes for their versatility. The ripest mangoes are used to make ‘ghashi’ which is a mellow, coconut-based mango curry. This kit draws inspiration from these coastal mango curries and is packed full of the flavour of sun-kissed mangoes, creamy coconut and mild spices.
Restaurant quality meals in minutes
Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
