Prawn curry with raw Mangoes

A few days ago I made a raw mango water pickle and saved the seeds for this recipe.  You can buy 2 small raw mangoes ( or 1 large one) if you want to make this recipe, just skin the mango, cut the cheeks away from the seed and cut into four pieces. Use the seed and the chopped mango pieces in this recipe. 

Alternatively, you can make this curry without the mangoes if you choose, either way the curry is a tasty accompaniment to plain rice.  You may want to enjoy the Water Pickle or the Tendli Pickle along with your rice and curry as an added treat.

Ingredients

About 1/2 - 3/4  pound of cleaned fresh or frozen prawns

1 heaped teaspoon garlic powder
3 heaped teaspoons corriander powder
1 -2 heaped teaspoons Kashmiri chilly powder (red color but is not too hot, so add some hot chilly powder if you want it really punjent)
1 teaspoon turmeric powder
1 level teaspoon black ground pepper
Approx 1 tablespoon Red wine vinegar or more

1 onion chopped
1 green chilly seeded and slit lengthwise into half
1 cup coconut milk

2 small green mangoes peeled and cut, keeping the seed ( I used the seeds left over from the water pickle recipe)

Method

Put all the ground spices in a glass bowl. Mix well with a spoon.

Add enough vinegar to make a soft paste, not runny 

Keep your shrimp, and mango seeds handy , and the onion and chilly

 Put a teaspoon of oil in a pan and heat.  When hot add the onions and cook till translucent

Reduce heat and add the masala paste.  Stir well into onions, cook for about 2 minutes till the paste is fragrant, stirring constantly so it does not burn.

 Note: Add half cup of water to the bowl in which the paste was and stir until masala left in the bowl is mixed in the water. Keep aside.

Add the prawns to the pan and stir gently so that all the prawns are covered. On medium heat stir for 2-3 minutes.

Add the water, green chilly and mango at this point and gently bring to a boil.  Stir well.  Reduce heat and simmer until the prawns are well cooked.

Add the coconut milk, and bring to a boil.  Stir well and remove from heat.  Taste for salt and acidity. Add more if needed.