Red Prawn And Mango Curry, With Poori, Chutney And Pickle

Ingredients

Ingredients For the spicy mango chutney
  • 1 tbsp sunflower oil

  • 1 onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 2 red chillies, thinly sliced

  • 1 tbsp grated root ginger

  • 1 large orange, grated zest and juice

  • 1 lime, juice only

  • 1 tbsp malt vinegar

  • 2 tbsp tomato ketchup

  • 3 tbsp clear honey

  • 1 ripe mango, peeled and grated

  • 1 sprig coriander, to garnish

For the pickle
  • 2 garlic cloves, finely chopped

  • 2 red chillies, finely chopped

  • 2 lemongrass sticks, tough outer leaves removed, tender part finely chopped

  • 5 tbsp rice vinegar

  • 3 tbsp clear honey

  • 1 tbsp fish sauce

  • 1 small cucumber, finely shredded

  • 2 carrots, finely shredded

  • 2 spring onions, finely shredded

  • 1 tsp sesame seeds, to garnish

For the curry paste
  • 1 red onion, chopped

  • 1 garlic clove, chopped

  • 1 tbsp chopped root ginger

  • 1 red bird's eye chilli, seeds removed, chopped

  • 1 lemongrass stalk, chopped

  • 50g/2oz ground almonds

  • 1 tbsp tamarind paste

  • 2 tbsp paprika

  • 1 ½ tsp turmeric

  • 2 tbsp sunflower oil

For the curry
  • 2 tbsp vegetable oil

  • 5 tbsp coconut milk

  • 275ml/10fl oz chicken stock

  • 1 small butternut squash, peeled, seeds removed, cut into small cubes

  • 300g/10½oz sweet potato, peeled and cut into small cubes

  • 200g/7oz raw king prawns, peeled and de-veined

  • 2 tbsp lime juice

  • 2 tsp fish sauce

  • 1 small ripe mango, peeled and sliced

  • 4 tbsp chopped coriander, to garnish

For the poori
  • 200g/7oz chapati flour

  • ¼ tsp salt

  • vegetable oil, for deep frying

Description

Make An Authentic Indian Meal For Four With This Mouthwatering Curry And All The Accompaniments.

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