Cooking has always been a way to express creativity and share joy. Sometimes, it’s about making something that feels comforting, and other times, it’s about pushing the boundaries of what flavors can do together. A few years ago, I found myself looking for a recipe that could blend warmth with sweetness, something fresh but satisfying, with a touch of luxury without being overwhelming. That’s when I stumbled across Nigella Lawson’s Prawn and Mango Curry recipe.
Now, if you’re familiar with Nigella, you probably know her style: it’s indulgent, it’s relaxed, and it’s all about enjoying the process of cooking, not just the end result. Her recipes always make me feel like I’m in a cozy kitchen, with the smells of delicious food filling the air, and this curry is no exception. The combination of prawns and mango may seem unusual at first, but trust me, once those flavors meld together, it’s magic on a plate.
This dish might not have been something I would have immediately thought of on my own, but that’s what makes Nigella’s recipes so fun. They introduce you to new pairings, new ways of thinking about ingredients that you might already have in your kitchen. This prawn and mango curry, for example, takes a tropical twist on a classic curry and combines it with the richness of prawns and a tangy sweetness from the mango. I’m not going to lie-it quickly became a favorite in my house.
Nigella Lawson’s Prawn And Mango Curry Recipe
The beauty of this recipe lies in its simplicity and the fact that it doesn’t take hours to prepare. It’s the kind of dish that feels elegant, but you don’t need to be a Michelin-star chef to pull it off. The balance between spicy, savory, and sweet is what makes it stand out. The prawns are tender, the curry is comforting but fresh, and the mangoes? They add a surprising depth of sweetness that works perfectly with the heat from the curry paste.
I remember the first time I made this-there was a bit of hesitation. Mangoes in a curry? It felt a little odd, but I had always trusted Nigella’s judgment. When the dish came together, though, I was absolutely sold. It was one of those meals that had me asking, "Why didn’t I try this sooner?"
Ingredient List
Here’s the magic that happens when you combine these ingredients:
- Prawns (around 500g, peeled and deveined): The main protein, tender and slightly sweet, which complements the mango beautifully.
- Ripe Mangoes (2, peeled and diced): The star of the show, adding natural sweetness and a tropical flair.
- Coconut Milk (400ml): Creamy, smooth, and it forms the base of the curry sauce, adding richness.
- Red Curry Paste (2 tbsp): A bold, fragrant kick of heat and depth. I use Thai red curry paste, but you can go for whichever variety you prefer.
- Garlic (3 cloves, minced): The aromatic base that gives the curry its savory undertones.
- Fresh Ginger (1-inch piece, grated): Adds warmth and a subtle spiciness.
- Lime Juice (1-2 tbsp): For that zingy, bright contrast to the richness of the curry.
- Fish Sauce (1 tbsp): This brings in that deep umami flavor that elevates the dish.
- Coriander (fresh, for garnish): A pop of freshness on top to finish the dish.
- Olive Oil (or another neutral oil, for frying): To start off the cooking process.
It might look like a lot of ingredients for a simple curry, but honestly, it comes together quite quickly. It’s the kind of dish that doesn’t need anything fancy-it’s all about getting the balance right with the flavors.
How To Make Nigella Lawson’s Prawn And Mango Curry?
Making Nigella’s Prawn and Mango Curry is almost as satisfying as eating it. It’s one of those dishes where you can feel the warmth and comfort coming together as you cook. Here’s how it’s done:
- Prep your ingredients: This is the part that gets you ready for everything to come together. Peel and chop your mangoes. Mince the garlic and grate the ginger. Have your prawns ready.
- Start with the aromatics: Heat up some oil in a large frying pan or wok over medium heat. Add the garlic and ginger, and sauté for about 1 minute until it becomes fragrant. It’s those small moments when you realize something delicious is about to happen.
- Add the curry paste: Stir in the red curry paste and cook it for another minute. At this stage, you’ll already start to notice the deep, spicy fragrance filling the air. This is when the curry transforms from a few simple ingredients into something that promises layers of flavor.
- Pour in the coconut milk: This is the creamy foundation of the curry. Add the coconut milk and bring it to a simmer. Stir everything together and let it cook gently for about 10 minutes. The sauce will thicken slightly as it simmers, and the flavors meld together.
- Add the prawns: Drop in the prawns and cook them in the sauce until they turn pink and are cooked through. This should only take about 4-5 minutes. You don’t want to overcook them-they should remain juicy and tender.
- Stir in the mangoes: This is where it gets exciting. Gently fold the diced mangoes into the curry. They’ll soften just a little in the heat, but you don’t want them to completely disintegrate. You want them to retain their shape and offer those sweet bursts as you eat.
- Final touches: Add a squeeze of lime juice for brightness, and then taste. You might want to add a little fish sauce for extra depth or more lime if you like things tangier.
- Serve and garnish: Spoon the curry onto plates and sprinkle some fresh coriander on top. Serve it with a bowl of steamed rice or flatbreads, and you’re good to go.
Things I Learned
Making this curry wasn’t just about following the recipe-it was about embracing the unexpected. I’d never thought of combining mangoes with curry, but it works so well. The fruitiness of the mango offers a surprising sweetness that offsets the heat of the curry paste. It’s like the curry’s intensity gets softened by the fruit, making it incredibly satisfying without being too heavy.
Another thing I learned is how important balance is. The coconut milk brings in a creamy base, but the lime and fish sauce add just enough acidity and saltiness to prevent the dish from feeling too one-dimensional. You really need those touches to elevate the curry and bring all the flavors to life.
One last thing: the prawns. They cook so quickly in the coconut milk and curry sauce, and if you’re not careful, they can turn rubbery. It’s a lesson in timing, but once you get it right, they are the perfect addition to the rich sauce. Tender, succulent, and perfectly paired with the sweetness of the mango.