This was a favourite in our home in Mumbai. During the mango season, mum would use slices of raw mango in the curry instead of tamarind. It is definitely worth trying if you get green, raw mangoes.

We were 5 children so mum always cooked in large quantities. Additionally, neighbors that stopped by our home at lunch or dinner time were always welcome to join us for the meal. As a result, the curry masala is made in a big quantity. You can then use it for a curry for 8-10 people or freeze the masala in smaller portions for multiple occasions with 2-4 people.

The number of scampi / big prawns used will depend on the amount of the masala paste you use.

Ingredients

prawns / scampi ( I use approx. 24 medium sized scampi for 6 people )

100 gms grated coconut ( I use frozen grated coconut)

1 tsp turmeric / haldi powder

1/4 dl coriander / dhania seeds

1 tsp cummin / jeera seeds

2 peppercorns

8 dry kashmiri red chillies

2 cloves of garlic (A garlic bulb or head of garlic, is made up of individual lobes that are attached to the root. A clove of garlic is one of the individual lobes)

1 medium sized onion, chopped into 6-8 pieces

2 medium sized tomatoes, chopped into 4 – 8 pieces (not cherry and not beef tomato)

50 – 100 ml coconut cream

2 -4 green chillies, cut in 2 lengthwise (optional)

tamarind to taste (approx 1/2 tsp of concentrated tamarind paste)

2 small green mangoes, peeled and cut in thick wedges ( Mango has a hard seed that you need to cut around)

Grinding the masala

Remember to thaw the frozen coconut before starting! Grinding coconut is not easy. Use a powerful grinder so that the masala paste is smooth to the touch.

Using a grinder for dry spices (like a coffee grinder) , grind the dry spices to a fine powder.

In a grinder used for wet masala, grind the coconut as fine as possible. Do not add water to the mixture.

Add the onion and grind again to mix well. Then add the tomato and ground dry spices and continue grinding until the masala is completely smooth and silky to touch. This can take a while, so stop a while and take care not to over heat the grinder.

This masala can be divide into 2-3 portions and frozen for later use.

Putting it together

If the masala paste is frozen, remember to thaw the paste in advance.

Add the paste to a wide cooking pot and heat on medium heat. Add tamarind (if using tamarind) green chillies (optional), a little salt to taste and some water to the paste to get the consistency you want for your curry. Some families like a very this curry to eat with rice while others like a thicker curry that can be eaten with roti.

Let the curry cook on low – medium heat for 10 – 15 mins. Stir once in a way to ensure that the curry does not dry up along the edges. Add water if needed to maintain the consistency.

Once the curry is the right consistency and taste, you can cool it and use it later or cover and keep in the fridge for use the next day.

Before serving, heat up the curry to a slow boil. Add the coconut cream, cleaned scampi and sliced green mango (if available) and cook on low until the mango and scampi is ready to eat. This takes a few minutes and should be done just before serving for the best results.

Enjoy!!