Goan White Prawn Curry with Raw Mango ~ Chef Rego

This homely curry is best enjoyed with thick red Goan rice

Ingredients

For the curry

• Fresh white prawns – 250 g, peeled and deveined
• Green chillies – 2, slit
• Onion – 1 medium, finely sliced
• Raw mango – 2 slices (salted)
• Turmeric powder – ½ tsp
• Tamarind pulp – 2 tsp
• Salt – to taste
• Water – as needed

For the masala paste

• Fresh grated coconut – from 1 whole coconut
• Dried red chillies (preferably Kashmiri) – 5–6
• Coriander seeds – 1 tbsp
• Cumin seeds – ½ tsp
• Peppercorns – 5–6
• Garlic cloves – 5
• Ginger – ½ inch piece
• Tamarind – a small piece (adjust if already using pulp)
• Turmeric – a pinch
• Fresh coconut water or water – about 1 teacup

Preparation

1. Prepare the prawns
   • Wash the prawns well.
   • Rub lightly with rock salt and keep aside.
2. Prepare the raw mango
   • Peel, slice, sprinkle with salt, and keep aside.
3. Grind the masala
   • Grind grated coconut, dried red chillies, coriander seeds, cumin, peppercorns, garlic, ginger, tamarind, and turmeric.
   • Add coconut water (or water) and grind to a smooth paste.

Method

1. Transfer the ground masala to a curry pot.
2. Add a little water and bring it to a gentle boil.
3. Sprinkle salt over the sliced onion, mix well (this softens it), and add it to the curry.
4. Add the slit green chillies.
5. Once the masala starts boiling well, add the salted raw mango slices.
6. Let it simmer for a few minutes.
7. Add the marinated prawns and cook for about 8–10 minutes.
8. Taste and adjust salt if needed.

Note: Traditionally, no oil is used, as fresh coconut provides natural richness. You may sauté onions and tomatoes in oil, but it’s optional.

Variations

If raw mango is unavailable, you can substitute with:

• Okra (bhindi)
• Kokum
• Bimbli (tree sorrel)
• Tamarind
• White radish