Ingredients

Method

For the marinade, mix:
• 2 T lemon juice
• 1 t ground turmeric
• 1 t minced garlic
• 1⁄2 t salt
• 400 g small prawns, cleaned
• 1 T ghee
• 2 shallots, finely chopped
• 1⁄2 t mustard seeds
• 1⁄2 t ground cumin
• 1⁄2 t ground coriander
• 1 green chilli, sliced
• 4 curry leaves
• 60 g mango, sliced
• rotis or poppadoms, for serving

Method

Ingredients

1. Marinate the prawns for 30 minutes–1 hour in the fridge.

2. Heat the ghee in a pan over
a medium-low heat and fry the shallots until golden. Remove from the pan and set aside.

3. Add the mustard seeds, cumin, coriander, chilli and curry leaves to the same pan. Cook for 2 minutes.

4. Add the prawns and cook for 4 minutes, stirring. Gently stir in the mango and shallots. Serve with rotis or poppadoms.

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Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca