#prawnmangocurry #restaurantstyle #homemade #tasty #recipe #naadan
Restaurant style prawn mango curry
Prawns 1 kg
(I used white prawns for this curry )
25 no’s shallots
2 inch ginger
20 cloves of garlic
5 no green chilly
2 tsp turmeric powder
1 tsp coriander powder
1 tbsp Kashmiri chilli powder
1/2 tsp chilly powder
2 cup thick fresh coconut milk ( 1 full big size coconut)
Coconut powder 4tbs
2 medium size raw mango
2 large tomatoes
For tempering mustard seeds and small onion
Method
Mince onion into small pieces . then mince ginger , garlic, and green chilly. Heat a pot , here I used clay pot. Add coconut oil , then add minced onion sauté , sauté well then add minced ginger garlic green chilli. U don’t need to saute until it turns brown. Meanwhile u can cut Raw mango and tomatoes.. Add tomatoes to the Sauted onion , sauté until mushy , simmer the flame and add turmeric powder, coriander powder and both chilly powders . No need to to saute so long just few seconds is enough. Then add raw mango and salt sauté for few seconds and add prawns . Cook the prawns with lid covered . Remember to keep the flame low . Let the masala and the prawns mix really well. Add 2 cups thick coconut milk stir for a while. Mix 4 tbs coconut powder with 1/4 cup normal water and add this to the prepared prawn gravy . This is the key ingredient which gives the curry restaurant taste and creaminess
This goes really well with ghee rice , and chicken fry:)