Keralan curry with king prawns and mango

Not so long ago we did a recipe for the Sri Lankan curry with mango. It proved to be rather popular. So we’ve been waiting for another glorious summers day to share the next curry with mango in it. Feeling all summery on what is probably the hottest day of the year so far, this king prawn and mango curry is light enough to still be enjoyed.

Rather than just go with the sauce as it is from the packet, we added coconut milk for extra silky creaminess. Keralan curry is absolutely perfect for any kind of fish or seafood, if you can get raw king prawns, they will have that delicious pop and crunch when you bite into them. Pre-cooked will be fine, just not quite the same. Alternatively, any kind of seafood will do. We wanted to do this recipe with scallops but couldn’t find any nice ones. We have tried it in the past, if you can get them, you must give it a go!

We served this with lemon rice, it takes about 10 minutes to cook so can be done while the curry is simmering away. In fact cooking the curry will take about as long as the rice.

This recipe should be enough for 4 people, it really depends how hungry you are.

What you need

1 pouch Spicymonkey Keralan curry

Approx. 600g raw king prawns (about 7-9 prawns per person)

1 tin of coconut milk

1 mango – remove skin and stone, chop into small chunks

1 red pepper – sliced

What to do

Pour the curry sauce into a large pan and bring to the boil. Add the pepper and simmer for a few minutes until softened. Add the coconut milk and bring back to the boil.

Simmer for a few minutes until the sauce thickens up again. Add the mango and prawns and stir through.

Continue to simmer until all the prawns have turned pink.

Garnish with coriander leaves and maybe a wedge of lime.

Lemon rice

2 cups of basmati rice (350-400g)

2 pints water

1 lemon – juice and grated rind

pinch of salt

What to do

Wash and drain the rice with water. Leave the rice to stand in a pan with the 2 pints of water, the lemon juice and rind, and salt for about 10-15 minutes. Turn the heat on and bring to boil, then simmer until the rice is cooked. Drain the rice before serving.

You can see Spicymonkey Keralan curry here: –

Keralan curry sauce (medium)