Title: Prawn & mango curry
 Categories: Indian, Seafood, Ceideburg 2
      Yield: 4 Servings
 
      1    Text Only
 
  This simple Indian curry is a good example of green mango use. To 50 g
  desiccated coconut add just enough boiling water to moisten, stir and
  set aside (or use 70 g fresh coconut). Peel 800 g green prawns and
  devein them. Peel two green mangoes and cut the flesh into 2 cm cubes.
  
  Into the bowl of a food processor put 3 birdseye chillies (or less to
  taste), a tablespoon of ground coriander and the coconut. Process to a
  paste.
  
  Peel and slice 2 onions.  Chop half a bunch of fresh coriander. In a
  saucepan, heat 2 tablespoons of oil and fry the onions gently until
  they are transparent. Add 2 or 3 fresh or dried curry leaves and the
  coconut paste and continue frying over a low heat, stirring
  occasionally, for about 10 minutes.  Add 500 mL water. salt to taste,
  half a tablespoon of turmeric, the mango and simmer for 10 minutes.
  Add half a cup of thick coconut milk and the prawns and cook for a
  further few minutes, just until the prawns turn pink.
  
  Remove to a serving dish, scatter the chopped coriander leaves over
  the top an serve with rice.
  
  Makes 4 to 5 servings.