I’ve died and gone to heaven. This is the Greedy Gourmet’s ghost speaking…erm, typing.
Okay, not really. But if I were to choose the way I go, this would be it; eating this curry.
Never in my life have I tasted mangoes as good as the Honey Mangoes from Pakistan. Sure, South African varieties rock too but when it comes to consistency Honey Mangoes win hands down. Mango or chocolate? Mango or chocolate? This fruit is incredibly sweet, fragrant and juicy and if I could have these every day, I’ll say good bye to chocolate without a doubt. Seriously.
In fact, I was so psyched about these mangoes that I just had to create a recipe simply to celebrate the occasion. With a dash of inspiration I got busy in the kitchen last Sunday morning. My food was waiting for me on the countertop while I was clearing away some pots and pans when Neil walked in and inspected my plate of food. With a puzzled expression on his face he looked at me, then back at the plate, me, plate, me, plate and so on. When I couldn’t take it anymore I asked him what’s up.
“Are you pregnant?”
No sooner did he ask that question when he ran out of the kitchen with a wooden spoon following him. It serves him right. What kind of question is that?! This might not be his cup of tea but it sure is mine! Ah well, to each his own…
Creamy Prawn & Mango Curry
Preparation: 5 mins – Cooking: 5-10 minutes
- 200g (7 oz) king prawns/shrimp, cleaned and peeled
- 15ml (1 tbsp) oil
- 5ml (1 tsp) mild curry powder
- 5ml (1 tsp) sugar [optional]
- 100ml (3½ fl oz) single/light cream
- 1 ripe mango, cubed
- salt and pepper
- cilantro, for garnish
- Heat the oil in a large frying pan.
- Place the prawns in the pan and sprinkle the curry powder evenly on them.
- When the prawns are pink and almost cooked, stir in the sugar and cream and let it bubble for a minute or two.
- When the sauce has thickened slightly, add the mango pieces, season to taste, stir thoroughly and serve immediately.
Serve with boiled/steamed white rice.
This recipe is open to interpretation. Use more prawns per person if you like. If you like a stronger flavour, use more curry powder and vice versa. I have a sweet tooth, so I like sugar with my curries but if it sounds too bizarre to you, omit it. On previous occasions I’ve used double/heavy cream but found the single/light cream works better.