Ingredients

The following ingredients have 7 Servings
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Instruction

  • <p>First make the salsa. Place the mango in a bowl. Fold in the chillies, olive oil, lemon juice and salt.</p> <p>Now for the curry. Pour the oil into a non-stick karhai, wok or large pan, about 25 centimetres (10 inches) in diameter, and set it over a medium heat. Put in the onion and brown for about five minutes. Add the garlic and fry for a further three minutes, then tip in the cumin, chilli powder, coriander and salt. Reduce the heat and mix well for one minute. Pour in the coconut milk and spoon in the tamarind concentrate, then crumble in the stock cubes and add the sugar.</p> <p>Bring to a boil, then reduce the heat to a simmer. Reduce the sauce until it is thick. Mix in the prawns and chillies and cook for two to three minutes until the prawns are just opaque and cooked through, then serve.</p>