What makes the raw mango prawn curry recipe unique?

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.

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

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.

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

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

What is the best way to store leftovers?

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.

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Recipes

Mango Prawn Curry

Indian

Intermediate

Main Course

Written by

Tiamongla Kasar

Contributer Intern

Raw
Mango Prawn Curry
Recipe: Authentic Mamidikaya Royyalu From Andhra

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)

45 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Seafood

Diet

Raw mango prawn curry recipe is one of those comforting coastal dishes that instantly brings the taste of Andhra kitchens to your plate. The moment raw mango meets fresh prawns in a sizzling pan of spices, the kitchen fills with a sharp, mouth-watering aroma that signals something truly special is cooking. It is a dish that feels both homely and festive, perfect for days when you want a meal that is bold, tangy, and deeply satisfying. This curry is built layer by layer, starting with the familiar base of onions, garlic, and tomatoes, slowly cooked with traditional Andhra spices. Each ingredient is added with care so the flavours develop naturally and form a thick, rich masala. Once the prawns go in, they cook quickly, soaking up all the spice and turning soft and juicy. A simple prawn curry recipe like this becomes unforgettable when raw mango is added at just the right moment, giving the dish its signature tang and freshness. There is a quiet satisfaction in bringing this curry together; the slow cooking of spices, the gentle bubbling of the gravy, and the moment when raw mango slips in and changes everything. The prawns stay soft, the gravy turns rich, and the raw mango quietly lifts everything with its bright, sour edge. This prawn curry recipe is best enjoyed with simple rice and a little extra spoonful of gravy on top.

Ingredients

UNITSIngredients

320 gPrawns (cleaned)

¼–⅓ cupOil

1 tspMustard seeds

½ tspCumin seeds

2Dry Red Chillies

5-6Garlic pods (crushed)

2 sprigsCurry Leaves

1¼ cupsOnions (chopped)

1 tbspGinger-garlic paste

as neededSalt

½ tspTurmeric

1½–2 tbspRed chilli powder

1 tspCoriander powder

½ tspRoasted cumin powder

1½ cupsTomatoes (chopped)

½ cupWater

½–¾ cupRaw mango (cubed) (adjust for sourness)

2 tbspDry coconut powder

for garnishFresh coriander (chopped)

Mango Prawn Curry

Raw Mango Prawn Curry Recipe: Authentic Mamidikaya Royyalu From Andhra

Ingredients

Raw
Mango Prawn Curry
Recipe: Authentic Mamidikaya Royyalu From Andhra