INGREDIENTS

INSTRUCTIONS

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This simple Indian curry is a good example of green mango use. To 50 g
desiccated coconut add just enough boiling water to moisten, stir and
set aside (or use 70 g fresh coconut).  Peel 800 g green prawns and
devein them.  Peel two green mangoes and cut the flesh into 2 cm
cubes.  Into the bowl of a food processor put 3 birdseye chillies (or
less to  taste), a tablespoon of ground coriander and the coconut.
Process to  a paste.  Peel and slice 2 onions.  Chop half a bunch of
fresh coriander. In a  saucepan, heat 2 tablespoons of oil and fry the
onions gently until  they are transparent.  Add 2 or 3 fresh or dried
curry leaves and the  coconut paste and continue frying over a low
heat, stirring  occasionally, for about 10 minutes.  Add 500 mL water.
salt to taste,  half a tablespoon of turmeric, the mango and simmer for
10 minutes.  Add half a cup of thick coconut milk and the prawns and
cook for a  further few minutes, just until the prawns turn pink.
Remove to a serving dish, scatter the chopped coriander leaves over
the top an serve with rice.  Makes 4 to 5 servings.  From "Raw
Materials" by Meryl Constance, Sydney Morning Herald  Posted by Stephen
Ceideberg; February 18 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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