THECOCONUTWHISPERER

 

Prawn and mango curry with a mango salsa

Bright and cheery, this curry offers a real pop of flavour and colour to pep up your mood as the cold nights close in.eyondWords

A curry can take a bit of fruit. It’s a wonderful blend of spice and sweetness and it works. The tropical nuances of mangoes and an extra pop of yellow (and flavour of course) from the turmeric make this a delicious curry, and finishing it with a squeeze of lime juice and some scattered coriander will cheer you even more. So cheers to all that.

Just one thing: I’ve gone quite heavy on the chilli for this one. I think it needs it and the heat matches the sweet fruitiness beautifully. But I’ve only used a teaspoon of masala, to keep the flavour profile clean and allow the turmeric to shine. Make it milder if you prefer by using less chilli, or be brave…

Ingredients

1 kg queen prawns

2 Tbsp wok oil or similar flavourless oil

1 shallot, very thinly sliced

1 x 400 g can of coconut cream

1 tsp masala

1 tsp ground turmeric

1 small red bell pepper, sliced thinly (julienne strips)

1 green chilli, sliced

2 red bird’s-eye chillies, sliced

Flesh of 1 ripe mango, puréed

2 Tbsp Mrs Ball’s jalapeño chutney

Salt to taste

Chopped coriander for garnish

Juice of 1 lime (except for “a squeeze” of it for the salsa)

Noodles soaked in boiling water for 10 minutes and drained

Mango salsa:

1 small red bell pepper, diced

1 small yellow bell pepper, diced

3 Tbsp mango flesh, diced

1 Tbsp chopped coriander leaves

A squeeze of lime juice

Method

Mix all the salsa ingredients together in a small bowl and set aside.

Prepare the prawns: devein them and snip off the tiny legs. If you prefer, remove the heads and shells, but I left them on.

Peel the mango, cut off the flesh and blitz it in a food processor. Keep it handy.

Gently cook the sliced shallot in a little wok oil until translucent.

Add the coconut cream, masala and turmeric and stir well, then add the sliced peppers and chilli. Cook gently for 3 minutes.

Stir in the mango purée and chutney, season lightly with salt, bring to a simmer and add all the prawns, pushing them under so that they’re all immersed in the sauce.

Cook at a gentle bubble for about 8 minutes.

While that’s simmering, soak the noodles (most Asian varieties will work) in boiling water for about 10 minutes. Drain immediately before serving.