Name: Raw ~Mango Prawn Curry~ Recipe: Authentic Mamidikaya Royyalu From Andhra
Total time: 45 min
Yield: 1
Cuisine: Indian
Ingredients: 320 g Prawns (cleaned); ¼–⅓ cup Oil; 1 tsp Mustard seeds; ½ tsp Cumin seeds; 2 Dry Red Chillies; 5-6 Garlic pods (crushed); 2 sprigs Curry Leaves; 1¼ cups Onions (chopped); 1 tbsp Ginger-garlic paste; as needed Salt; ½ tsp Turmeric; 1½–2 tbsp Red chilli powder; 1 tsp Coriander powder; ½ tsp Roasted cumin powder; 1½ cups Tomatoes (chopped); ½ cup Water; ½–¾ cup Raw mango (cubed) (adjust for sourness); 2 tbsp Dry coconut powder; for garnish Fresh coriander (chopped)

Question 1

What makes the raw mango prawn curry recipe unique?

Accepted Answer

This prawn curry recipe is unique because it combines juicy prawns with tangy raw mango in a spicy Andhra-style masala, creating a comforting balance of heat, sourness, and rich homemade flavour.

Question 2

When is the best time to add raw mango to the curry?

Accepted Answer

While making this prawn curry recipe, add raw mango after the prawns are partially cooked. This helps the mango soften slightly and release its tangy flavour, blending beautifully into the spicy gravy.

Question 3

How do I balance the sourness in the prawn curry recipe?

Accepted Answer

If the curry becomes too sour, add a little extra coconut powder. It gently tones down tanginess while keeping the flavour rich and balanced.

Question 4

What is the best way to store leftovers?

Accepted Answer

Store the curry leftovers in an airtight container in the refrigerator. It stays good for up to two days. Reheat on low flame so the prawns stay soft and juicy.