This Goan prawn curry with mangoes uses ripe but slightly sour mangoes to build a sauce that sits somewhere between sharp and sweet. The masala is made from scratch by frying whole spices with ginger, grinding them coarse, then cooking the paste before anything else goes into the pan. Coconut milk goes in on a low flame and stays there for a good twenty to thirty minutes before the prawns are added. That slow simmer is what brings the mango, coconut and spice together into a cohesive sauce. If you are looking for a prawn and mango curry that is straightforward to cook and genuinely satisfying, this one is worth trying.
About the Recipe
The recipe calls for two types of dry red chillies, long and round, which give different qualities of heat and colour to the masala paste. Tamarind extract is added to the spring onion and ground spices before frying, keeping the sourness from tasting raw or sharp.
The mangoes are cooked covered until pulpy before the coconut milk goes in, so they dissolve into the sauce rather than sitting as chunks. Prawns are added only in the final five minutes and then left covered off the heat. The tempering is done separately and stirred in just before serving.
Why You Will Love This Recipe
The mango does real work in this curry. It cooks down completely into the coconut milk base, giving the sauce a natural body and a gentle sourness that works alongside the tamarind. There is no need for a thickener or pastes from a jar.
The timing of the prawns is also worth noting. Because they go in at the very end and finish off the heat, they stay tender rather than turning rubbery, which is the most common problem with prawn curries cooked at home.
Cooking Tips
The most common mistake here is adding the prawns too early. They need only five minutes in the simmering curry, followed by two to three minutes covered with the flame off. Adding them sooner will make them tough.
Keep the flame low once the coconut milk is in and stir gently. Heavy stirring can cause the coconut milk to look grainy. Grind the masala coarse rather than smooth so the paste has some texture when it fries.
Top Tips
- Use mangoes that are ripe but carry a slight sourness. Fully sweet mangoes will make the curry one-dimensional.
- Grind the masala to a coarse paste, not a smooth one. A little texture in the paste gives the sauce more character.
- Keep the flame on low once coconut milk goes in and stir gently. High heat or aggressive stirring will cause the coconut milk to separate.
- Add the prawns only after the mango and coconut milk have cooked together for the full 20 to 30 minutes. The sauce needs that time to develop.
- Do the tempering in a separate small pan just before serving and stir it in at the end. It loses its effect if it sits in the curry for too long.
- If your mangoes are very sweet, increase the tamarind extract slightly to keep the sourness balanced.
Serving and Storing Suggestions
Serve this curry hot with plain steamed rice. The sauce is thin enough to be absorbed into the rice, so a thicker accompaniment like bread is less suited here.
Leftovers keep well in the refrigerator for one day. Reheat gently on a low flame without boiling, as the coconut milk can separate and the prawns will toughen if heated too aggressively. Do not freeze, as the prawn texture deteriorates on thawing.
Similar Recipes
- Prawns in Spicy Coconut Sauce
- Malabar Chemmeen Curry
- Konkani Masala Prawns
- Coconut Prawns with Cucumber Salad
Nutrient Benefits
Prawns are a good source of protein and relatively low in fat. Mangoes provide vitamin C and vitamin A. Coconut milk adds calories and fat-soluble vitamins, so portion size is worth keeping in mind if you are watching your fat intake. The spices used, including cumin, coriander and fennel, contribute small amounts of iron and other minerals.
Goan Prawn Curry with Mangoes
Ingredients
- 500 gms, peeled, deveined, tails intact, washed, drained Prawns
- 3 , small, sweet and slightly sour, ripe, peeled, chopped Mangoes
- 1 tsp Oil
- 2 cups Coconut Milk
- Salt as per taste
- For the masala:
- 1 tsp Oil
- 1/4 inch piece Ginger
- 4 Long Dry Red Chillies
- 4 Round Dry Red Chillies
- 1/4 tsp Cumin Seeds
- 1/2 tsp Coriander Seeds
- 1/4 tsp Fennel Seeds
- 1/4 tsp Black Peppercorns
- 1/4 tsp Turmeric Powder
- 1 , chopped, white part only Spring Onion
- 1 to 2 tblsp Tamarind Extract
- 1/4 tsp Salt
- For tempering:
- 1 tsp Oil
- 2 Dry Red Chillies
- Coriander Leaves - few, chopped
- Spring Onions - few, chopped, green part only
Instructions
- Heat oil in a frying pan for the masala.
- Fry the ginger for a minute.
- Add the red chillies, cumin seeds, coriander seeds, fennel seeds, black peppercorns and turmeric powder.
- Stir-fry for 2 minutes and remove the pan from heat.
- Cool and then grind to a coarse paste.
- Heat oil in a pan.
- Add the ground paste with little water and fry for 2 minutes.
- Add the chopped mangoes and cook, covered, for another 2 to 3 minutes or till the mangoes become pulpy.
- Reduce flame to low and add the coconut milk.
- Stir gently to mix well.
- Cover and cook for 20 to 30 minutes.
- Add the prawns and cook for 5 minutes.
- Switch off the flame and keep covered for another 2 to 3 minutes.
- Heat oil for tempering and fry the tempering ingredients.
- Add to the curry and remove.
- Serve hot with rice.
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Frequently Asked Questions
Which mangoes work best for this Goan prawn curry with mangoes recipe?
Small, ripe mangoes that carry a slight sourness work best. Varieties that are purely sweet will make the sauce taste flat, because the sourness is what balances the coconut milk and tamarind. If you can only find very sweet mangoes, increase the tamarind extract by half a tablespoon to bring back that balance. The mangoes should be ripe enough to cook down to a pulp within two to three minutes of being covered.
Can I use tinned coconut milk instead of fresh?
Yes, tinned coconut milk works fine in this recipe. Use a full-fat variety for a richer sauce. Shake the tin well before opening, as the cream separates from the liquid when stored. If the tinned coconut milk is very thick, thin it slightly with a few tablespoons of water before adding it to the pan. Keep the flame on low once it goes in, regardless of whether you use tinned or fresh.
Why do the prawns go in so late in the cooking?
Prawns cook very quickly and become rubbery if they are in the pan for too long. The recipe adds them only after the mango and coconut milk sauce has cooked for 20 to 30 minutes, then gives them five minutes on the flame followed by two to three minutes covered with the heat off. That residual heat finishes the cooking gently. Adding prawns earlier means they will be overcooked and tough by the time the sauce is ready.
What is the purpose of using two types of dry red chillies in the masala?
Long dry red chillies tend to give more heat, while round dry red chillies, sometimes called Byadgi chillies in Goan and Konkani cooking, contribute a deeper red colour and a slightly different flavour. Using both gives the masala a more balanced heat and a richer colour than using just one type. If you can only find one variety, use whichever is available and adjust the quantity to your heat preference.
Can I make the masala paste ahead of time?
Yes. You can fry the spices, cool them and grind the paste a day in advance. Store it in a covered container in the refrigerator. When you are ready to cook, fry the paste in oil with a little water as the recipe directs. Making the paste ahead does not affect the final result and can save time on the day you plan to serve the curry.
