Prawn and mango balti

Prawn and mango balti


5 people made this

About this recipe: A tasty curry with a spicy kick, mellowed with reduced-fat coconut milk. The addition of fresh mango not only adds to the colour and appeal, but boosts the vitamin content of the dish. Serve with warm naan bread and a favourite Indian chutney.

Maggie Pannell

Serves: 4 

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 red chilli, deseeded and thinly sliced
  • 3 tbsp balti curry paste
  • 225ml reduced-fat coconut milk
  • 2 vine-ripened tomatoes, skinned and chopped
  • 1 ripe medium mango, peeled, stoned and diced
  • 24 large raw tiger prawns, peeled and deveined (about 225g prepared weight)
  • 2 tbsp chopped fresh coriander

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Heat the oil in a large frying pan, add the onion and cook on a moderate heat for 5 minutes or until softened. Add the chilli and curry paste and cook for 1–2 minutes, taking care not to allow the paste to burn.
  2. Add the coconut milk to the pan and stir well, then add the tomatoes. Cook gently for 10 minutes or until the tomatoes are soft and the sauce has thickened slightly, stirring occasionally.
  3. Stir in the mango and cook for 1–2 minutes, then add the prawns and simmer gently for about 5 minutes until the prawns are pink and tender. Stir in the chopped coriander and serve immediately.


Diced cooked lean pork or chicken would also work well in the fruity sauce in place of the prawns. Heat through gently.

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Reviews (3)


Gorgeous! - 15 Jun 2016


Pretty tasty - but very mild. I'd have liked more of a true Balti kick. - 13 Feb 2011


This was so yummy! Love the mango and curry together - mmmmmm! - 25 Apr 2009

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