- Dish type
- Main course
- Seafood curry
- Prawn curry
Enjoy this quick and easy king prawn curry cooked using fresh mango, Rubicon Mango Juice Drink and a fragrant mix of spices.
London, England, UK
6 people made this
- 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
- Cook the rice according to the packet instructions.
- 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.
- 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.
- 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.
- Season the prawns with a little salt and stir in the coriander. Serve with the rice.
Cook’s tip! Make the curry with 300g chopped paneer, an Indian cheese, instead of prawns.