Chemmeen Manga Curry

Before you start

• Toss the prawns with 1/4 tsp turmeric and 1/2 tsp salt and leave 15 minutes while you build the gravy.
• Taste the raw mango first. If it is only mildly sour, use the whole fruit; if it is fiercely sour, use half and top up with a squeeze of lemon at the end.
• This curry is cooked in a manchatti (clay pot) traditionally, which is why the gravy is thin and clings. Any heavy shallow pan works, just keep it wide.

Method

1. Heat the coconut oil in a wide pan and pop the mustard seeds, about 30 seconds.
2. Add the fenugreek seeds and let them darken for 15 seconds only.Fenugreek turns bitter the moment it goes past golden brown. Count it out.
3. Add the shallots, ginger, garlic, green chillies and 2 sprigs of curry leaves. Cook 6 minutes until the shallots are soft and just starting to colour.
4. Turn the heat to low, add the Kashmiri chilli and turmeric and fry 45 seconds until the oil runs red.Low heat here or the chilli scorches and the whole curry tastes acrid.
5. Add the mango slices, the thin coconut milk and salt. Simmer 8 minutes until the mango is tender but still holding together.
6. Slide in the prawns and cook 3-4 minutes, just until they turn opaque and curl into loose C shapes.A tightly curled O means overcooked and rubbery. Pull them at the C.
7. Stir in the thick coconut milk and the last sprig of curry leaves. Warm through 1 minute without boiling.
8. Take off the heat and rest covered for 10 minutes so the mango sourness spreads through the gravy.

Safe temperatures: Prawns, crab and squid are done when the flesh is opaque and pearly right through. Reheat leftovers to 74°C / 165°F. FoodSafety.gov

Storage

Keeps 2 days refrigerated, though the prawns firm up. Reheat gently without boiling; the sourness is stronger on day two, so a splash of coconut milk balances it.