Prep 30 m
Cook 25m


    8-10 pieces (medium size) prawns

    ½ tsp turmeric powder

    Salt, to taste

    2 tsp lemon juice

    3 tbsp coconut milk powder

    2 tbsp sunflower oil  

    1 tsp mustard seeds

    1 tbsp julienned ginger

    7-8 curry leaves

    2 slit green chillies

    1 onion, sliced

    1 tsp turmeric powder

    1 tbsp coriander fresh

    1 tsp diced raw mango

    1 tbsp diced ripe mango

    1 medium-sized tomato, sliced

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Ingredient Substitution Guide


1. Marinate the prawns with half teaspoon turmeric, salt and one teaspoon of lemon juice, and set aside for 20 minutes.

2. Dilute three tablespoons of coconut milk powder with 1 cup of cold water and set aside.

3. Heat up oil in a pan, add mustard seeds, let it crackle in the hot oil, then add the ginger, curry leaves and chilli. Sauté for 1 to 2 minutes. Add sliced onions and again cook for 2 to 3 minutes.

4. Cook the onion until it sweats well, then add some turmeric powder followed by the diluted coconut milk. Let the curry cook for 3 to 4 minutes, until it’s nice and creamy.

5. Add the marinated prawns and cook for a further 7 to 8 minutes.

6. Add fresh coriander, diced raw and ripe mangoes, sliced tomatoes and remaining 1 teaspoon of lemon juice and cook it for 2 minutes.

7. Serve with hot steamed rice.

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