Serves 4
oil 2 tbsp
fenugreek seeds 1 tsp
turmeric powder 1 tsp
raw mangoes 2, peeled, deseeded and cut into cubes
water 1 cup
jaggery 2 tbsp
coconut milk 1 cup
sugar 1 tsp
mustard seeds 1 tsp
curry leaves 5-6
prawns 400g, shelled and deveined
salt and pepper to taste
basmati rice to serve
Heat 1 tbsp oil in a pan, add the fenugreek seeds and let them splutter. Add the turmeric and mix well. Add the raw mango pieces and sauté for a couple of minutes. Add water, bring to a boil and let it simmer for 10 minutes, covered. Remove the cover, add the jaggery and mix well until it melts.
Add the coconut milk and switch off the fl ame. Strain the prepared sauce in a strainer to remove any chunks of mango pulp.
Heat 1 tbsp oil in a pan, add mustard seeds and curry leaves. Once they begin to splutter, add the mango sauce and mix well. Add the prawns and some more water if needed. Stir well. Cook for 2-3 minutes and season well. Serve hot with steamed rice.