Prawn and Vegetable Mango Curry

Tips and inspiration

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 snow peas and broccoli. A delightful dish for any day of the week. Serve with mango salsa for an extra flourish.

Method

Step one

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.

Step two

If making, mix the mango salsa ingredients together, season with a little salt and set to one side.

Step three

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 snow peas to cook for 1 minute more.

Step four

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).

Step five

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.