Prawn Curry with Green Mango

Put most of the shallots (reserving 2 tablespoons), ginger, garlic, peppercorns, turmeric, chilli and coriander powders into a mortar or blender and pound or blend to a coarse paste without using any water.

In a bowl, mix the spice paste, grated mango and salt with the cleaned prawns. Cover and marinate for 2 hours in the refrigerator. After 2 hours, transfer mixture to a large pan and heat it over low heat. Cover the pan and gently bring it to a simmer, stirring once or twice.

The prawns will release their liquid. Cover and continue to cook them in their own juices (add a few tablespoons of water only if required) on very low heat for 10–12 minutes until prawns and mangoes are cooked and you have a thick sauce. Taste and season with more salt if required. Turn off heat.

Heat coconut oil in a small pan. Add mustard seeds and when they pop and crackle, add reserved shallots and curry leaves. Fry until shallots are golden. Take off heat and pour mixture on the curry. Serve with plain, steamed rice immediately and enjoy!