Red prawn and mango curry, with poori, chutney and pickle - Indian recipes

Red prawn and mango curry, with poori, chutney and pickle

Make an authentic Indian meal for four with this mouthwatering curry and all the accompaniments.

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

Preparation method

1. For the spicy mango chutney, place all of the mango chutney ingredients, apart from the mango and coriander, into saucepan over a medium-high heat. Bring to the boil, stirring occasionally, then simmer for 5-10 minutes until reduced to a jammy consistency. Take off the heat, cool slightly the stir in the mango. Garnish with coriander when ready to serve.

2. For the pickle, in a small bowl make a dressing by mixing together the garlic, chillies, lemongrass, rice vinegar, honey and fish sauce.

3. Toss the shredded vegetables together on a serving plate then pour over the dressing. Scatter over the sesame seeds.

4. For the curry paste, put all of the curry paste ingredients into a mini food processor and blend to a paste.

5. For the curry, heat the vegetable oil in a large pan over a medium heat. Add the curry paste and fry for 2-3 minutes until fragrant then whisk in the coconut milk and chicken stock and bring to the boil. Add the butternut squash and sweet potato and simmer for about 15 minutes, until the vegetables are tender.

6. Add the prawns, bring back to the boil and simmer for one minute then stir through the lime juice, fish sauce and mango slices and heat through for a minute or two.

7. Meanwhile for the pooris, sift the flour into a mixing bowl and add the salt. Pour in about 100ml/3½fl oz tepid water, and mix with your hands until you have a soft dough. Divide the dough into pieces the size of a gold ball and roll into a ball, then roll each ball out on a lightly floured work surface to form a thin pancake. Leave to rest for a few minutes.

8. Half-fill a deep, heavy-based pan or deep fat fryer with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the poori in batches for 2-3 minutes, turning two or three times, or until puffed up and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.

9. To serve, spoon the curry into bowls and garnish with the chopped coriander. Serve with the chutney, pickle and poori on the side.