King prawn mango curry

King prawn mango curry


2 people made this

About this recipe: Enjoy this quick and easy king prawn curry cooked using fresh mango, Rubicon Mango Juice Drink and a fragrant mix of spices.

Clareeb London, England, UK

Serves: 4 

  • 300g basmati rice
  • 15g butter
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 (3cm) piece root ginger, peeled and finely chopped
  • 1 Alphonso mango, peeled, pitted and chopped
  • 2 green cardamom pods, crushed
  • 1 cinnamon stick
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon medium chilli powder
  • 500g raw king prawns, thawed if frozen
  • 200ml Rubicon Mango drink
  • 2 tablespoons chopped fresh coriander
  • 25g butter
  • 1 teaspoon cumin seeds
  • 6 cloves
  • 2 bay leaves, torn into pices

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Cook the rice according to the packet instructions.
  2. Meanwhile, start the curry. Melt the 15g butter in a large saucepan and gently fry the onion for 4-5 minutes, until soft and golden.
  3. Add the garlic, ginger, mango, cardamom and cinnamon stick and cook gently for another 2-3 minutes. Stir in the turmeric and chilli powder, then add the prawns and Rubicon Mango Drink. Simmer for 5 minutes.
  4. When the rice is almost cooked, melt the 25g butter in a large frying pan and add the cumin seeds, cloves and bay leaves. Fry gently for 2-3 minutes. Drain the rice thoroughly and add it to the frying pan, stirring to coat in the spice mixture.
  5. Season the prawns with a little salt and stir in the coriander. Serve with the rice.


Cook’s tip! Make the curry with 300g chopped paneer, an Indian cheese, instead of prawns.

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