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Prawns curry with radish and raw mango
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5 from 1 vote

Prawns Curry With Radish And Raw Mango

Delicious Prawns curry made with grated coconut to which radish and raw mango is added
Course Main Course
Cuisine Goan, Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people
Author Raksha Kamat


  • 15-20 Prawns / Shrimps de-shelled and de-veined
  • 1/2 raw mango peeled and chopped
  • 1 radish peeled and chopped into 1 inch long pieces
  • 1 teaspoon oil

For Gravy:

  • 1/2 cup grated coconut coconut of
    small size
  • 1 tamarind marbled sized ball
  • 1 teaspoon turmeric powder
  • 2-3 dry red chilies byadgi chilies / shepda in
    Konkani / Kashmiri red chilies
  • 5 black pepper corns
  • 1/2 teaspoon coriander seeds
  • 1/2 onion chopped

For marinating the prawns:

  • 1 teaspoon turmeric powder
  • 1/2 tablespoon red chili powder
  • 1 teaspoon salt


For Marination:

  • Apply the turmeric powder, chili powder and salt to prawns. Marinate for minimum 30 minutes. If you want to marinate for longer time, then keep the marinated prawns in refrigerator.

For Gravy:

  • Grind, grated coconut, turmeric powder, tamarind, peppercorns, coriander and red chilies by adding 3/4th cup water.
  • In a kadai, add 1/4th cup water, prawns, chopped onion, radish and raw mango pieces. Add 2 tablespoon gravy to this. Let it cook for 10 minutes.
  • Then pour the gravy from mixer and stir. Add 1/2 cup water and simmer on a medium flame for 2 minutes.
  • Let it get cooked for another 10 minutes.
  • Switch of the gas.
  • Add salt to taste.
    Remember that the prawns were marinated with salt. So add only 1/2 teaspoon salt first. Taste and add more if needed.


  • The gravy should neither be too thick nor too thin.
  • Remember that the prawns were marinated with salt.
  • Hog plums can also be added to the curry instead of raw mango.