King prawn mango curry recipe

Enjoy this quick and easy king prawn curry cooked using fresh mango, Rubicon Mango Juice Drink and a fragrant mix of spices.

Recipe by:
London, England, UK

6 people made this

IngredientsServes: 4

• 300g basmati rice
• 15g butter
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 (3cm) piece root ginger, peeled and finely chopped
• 1 Alphonso mango, peeled, pitted and chopped
• 2 green cardamom pods, crushed
• 1 cinnamon stick
• 1/2 teaspoon ground turmeric

• 1 teaspoon medium chilli powder
• 500g raw king prawns, thawed if frozen
• 200ml Rubicon Mango drink
• 2 tablespoons chopped fresh coriander
• 25g butter
• 1 teaspoon cumin seeds
• 6 cloves
• 2 bay leaves, torn into pices

MethodPrep:20min ›Cook:15min ›Ready in:35min

1. Cook the rice according to the packet instructions.
2. Meanwhile, start the curry. Melt the 15g butter in a large saucepan and gently fry the onion for 4-5 minutes, until soft and golden.
3. Add the garlic, ginger, mango, cardamom and cinnamon stick and cook gently for another 2-3 minutes. Stir in the turmeric and chilli powder, then add the prawns and Rubicon Mango Drink. Simmer for 5 minutes.
4. When the rice is almost cooked, melt the 25g butter in a large frying pan and add the cumin seeds, cloves and bay leaves. Fry gently for 2-3 minutes. Drain the rice thoroughly and add it to the frying pan, stirring to coat in the spice mixture.
5. Season the prawns with a little salt and stir in the coriander. Serve with the rice.

Tip

Cook’s tip! Make the curry with 300g chopped paneer, an Indian cheese, instead of prawns.

See it on my blog

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