Goan Prawns Curry With Raw Mango

Goan Prawns Curry with Raw Mango is a delicious Indian prawn curry recipe in which prawns are cooked in a mildly spiced coconut curry to which raw mangoes are added. The prawn coconut curry tastes sour and spicy due to the addition of green mango. This mango prawn curry is served with rice and fried fish for lunch or dinner in the small Indian state – Goa.

Goan fish curry with raw mango is an Indian mango shrimp recipe and is a zero-oil recipe. The combo of prawn or shrimp and mango gives this dish a unique spicy and sour taste. This curry is also known as “sungtache hooman with amli” in Konkani (Goan language) where sungta means prawns, hooman means fish curry and amli means raw mango.

Goan prawns curry with green mango is a mango prawn recipe and is comfort food of most of the Goans. Prawns curry and rice is a must make dish for any Goan party. Different types of vegetables like okra, radish, drumsticks, onion, hog plums, etc. can be added to this recipe to make it nutritious and one of the best prawn curry recipe Indian.

Here are some other prawn curry Indian recipes:

• Prawn curry with okra
• Goan prawns curry with radish and raw mango
• Prawn curry with drumsticks
• Dry shrimp curry
• Prawns curry with radish

Let us see the ingredients used in making raw mango prawn curry:

• Prawns: Prawns or shrimps is the star ingredient in this recipe. Be sure to use properly cleaned, de-shelled and deveined prawns or shrimps. I suggest using fresh shrimps in this shrimp curry, but frozen shrimps can also be used.
• Vegetables: Raw mango is also a star ingredient in this recipe. I have also added onion to make the curry delicious.
• Coconut: Freshly grated coconut is used in this recipe. If you want to make this prawns curry with coconut milk, then you can refer to this recipe.
• Spices: Spices like coriander seeds, black peppercorns, dry red chilies, turmeric powder, red chili powder and little tamarind are used in this recipe. The amount of tamarind can be reduced depending on the sourness of raw mango. These ingredients are easily available in any Indian store.

How to make prawn and raw mango curry?

• First let us marinate the shrimps. Apply the turmeric powder, red chili powder and salt. Keep aside for 20 minutes.
  If you want to marinate for longer time, then keep the marinated prawns in the refrigerator.
• Peel the raw mango and cut it into 1-inch-long pieces.

For the prawn curry gravy:

• In a mixer jar, add freshly grated coconut, turmeric powder, tamarind, peppercorns, coriander seeds and red chilies along with ½ cup water and grind to make thin smooth gravy.
• In a saucepan or deep bottomed utensil, add 1/4 cup water, chopped onion, and chopped raw mango pieces. Add 2 tablespoon gravy from mixer to this and let it cook for 5 minutes on medium to low flame.
• Add marinated prawns and let it cook for 2-3 minutes.
• Pour the gravy from mixer in the saucepan with raw mango and prawns simmering. Add little water if needed and cook on a medium flame for 10 minutes.
• Switch off the gas.
• Add salt to taste. Remember that the prawns were marinated with salt. So, add only 1/2 teaspoon salt first. Taste and add more if needed.
  
  

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  5 from 2 votes

  Goan Prawns Curry With Raw Mango

  Goan Prawns Curry with Raw Mango is a delicious Indian prawn curry recipe in which prawns are cooked in a mildly spiced coconut curry to which raw mangoes are added. The prawn coconut curry tastes sour and spicy due to the addition of green mango. This mango prawn curry is served with rice and fried fish for lunch or dinner in the small Indian state – Goa.

  Prep Time5 minutes mins

  Cook Time20 minutes mins

  Course: Main Course, Main Dish

  Cuisine: Goan, Indian

  Servings: 4 People

  Author: Raksha Kamat

  Ingredients

  • 15-20 Prawns / Shrimps
  • 1 raw mango
  • 1/2 chopped onion
  • 1 green chilli slit

  For Gravy:

  • 1/2 cup grated coconut coconut of small size
  • 1 marble sized ball of tamarind
  • 1 teaspoon turmeric powder
  • 2-3 dry red chilies / byadgi chilies / shepda in Konkani / Kashmiri red chilies
  • 5 black peppercorns
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon salt

  For marinating the prawns:

  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon salt

  Instructions

  • First let us marinate the shrimps. Apply the turmeric powder, red chili powder and salt. Keep aside for 20 minutes. (Refer to - For marinating prawns’ ingredients in ingredient list).
    1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon salt
  • If you want to marinate for longer time, then keep the marinated prawns in the refrigerator.
    15-20 Prawns / Shrimps
  • Peel the raw mango and cut it into 1-inch-long pieces.
    1 raw mango

  For the prawn curry gravy:

  • In a mixer jar, add freshly grated coconut, turmeric powder, tamarind, peppercorns, coriander seeds and red chilies along with 3/4 cup water and grind to make fine smooth gravy.
    1/2 cup grated coconut, 1 marble sized ball of tamarind, 2-3 dry red chilies / byadgi chilies / shepda in Konkani / Kashmiri red chilies, 5 black peppercorns, 1/2 teaspoon coriander seeds, 1 teaspoon turmeric powder
  • In a saucepan or deep bottomed utensil, add 1/2 cup water, chopped onion, chopped raw mango pieces and slit green chilli. Add 2 tablespoon gravy from mixer to this and let it cook for 5 minutes on medium to low flame.
    1/2 chopped onion, 1 green chilli, 1 raw mango
  • Add marinated prawns and let it cook for 2-3 minutes.
    15-20 Prawns / Shrimps
  • Pour the gravy from mixer in the saucepan with raw mango and prawns simmering. Add little water(1/4 cup) only if needed and cook on a medium flame for 10 minutes.
    15-20 Prawns / Shrimps, 1 raw mango
  • Switch off the gas.
  • Add salt to taste. Remember that the prawns were marinated with salt. So, add only 1/2 teaspoon salt first. Taste and add more if needed.
    1/2 teaspoon salt

  Video

  Notes

  The gravy should neither be too thick nor too thin.

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Note: This recipe was published on 4th June 2014 and is republished.