Try this Prawn and Mango Curry recipe, or contribute your own.
Suggest a better descriptionThis 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. From "Raw Materials" by Meryl Constance, Sydney Morning Herald 1/12/93. Posted by Stephen Ceideberg; February 18 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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