Prawn and mango curry

There are times when one is craving something tangy and delicious without spending too much time and effort making it. Here’s a quick fix recipe that’s light, delicious and ready in a jiffy!

10-12 large prawns (seriously big ones)

3 tbsp chopped raw mango

1 tbsp chopped shallots or onion

2 cloves garlic – bash and chop

1 piece ginger – bash and chop

Pinch of methi seeds

½ tsp mustard seeds

12 curry leaves

Coconut oil – 1 tbsp

1 tbsp rice flour

Slit green chilies – 3

Haldi – ½ tsp

1 cup – thick coconut milk (can)

Heat oil, add mustard and crackle – add methi, curry leaves, ginger, garlic, haldi and onion – once translucent, add 2 tbsp coconut milk diluted in ½ cup water and a tbsp of rice flour and the kairi – boil till kairi softens a bit and add prawns.

As soon as they curl up and turn pink, add the coconut milk, salt to taste and a pinch of sugar.

At the very end, put in a tsp of raw coconut oil and immediately switch off gas – serve with plain rice

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