Imagine this: sweet, ripe mango melting into creamy coconut milk, tender prawns shimmering in a light yet complex curry sauce and subtle whispers of heat and tang swirling around your tongue. That’s Nigella’s Prawn and Mango Curry. It’s not a traditional Indian or Southeast Asian curry but rather Nigella’s unapologetically indulgent take. something she does best.
She walks that line between the exotic and the everyday like a dancer in silk slippers. This curry isn’t about fiery heat or elaborate preparation. It’s about the balance of sweet and savory, the juiciness of fruit meeting the brininess of shellfish, with a coconut backdrop so dreamy you might want to bathe in it.
It’s a weeknight winner, sure. But I first made it on a rainy Sunday, barefoot, with jazz humming in the background and a glass of white wine that paired so perfectly, I felt like I’d wandered into a different life entirely.
Nigella Prawn And Mango Curry Recipe
Ingredients Needed
This is what I love: it doesn’t demand a pilgrimage to a specialty store. Here’s what you’ll need:
- Raw peeled prawns (about 400g). Fresh or frozen. Nigella doesn’t fuss and neither should you.
- Ripe mango (1 large or 2 small). Go for one that gives slightly when pressed, like it’s smiling back at you.
- Coconut milk (400ml can) – Full fat. Don’t skimp here.
- Curry paste (about 2 tablespoons). Nigella suggests Thai red curry paste. I’ve used both store-bought and homemade and both work. Just adjust for heat.
- Fish sauce (1-2 teaspoons) – A little goes a long way. It adds that funky depth.
- Lime (juice of 1 lime). Cuts through the sweetness like a sharp wit.
- Olive oil (for cooking). Nigella’s British touch.
- Fresh coriander (for garnish). Optional but the fragrance is worth it.
- Optional chili or chili flakes. If you want more kick.
When I first made this, I used an overripe mango from the back of the fruit bowl. It turned out to be a happy accident. the kind that makes you lick the spoon and grin.
Equipment Needed
No fancy gadgets here. You’ll need:
- A large frying pan or shallow casserole dish
- A wooden spoon (my favorite one is stained with turmeric and tells stories)
- A cutting board and knife
- A measuring spoon (though if you cook like me, it’s mostly by instinct)
- A citrus juicer or just your hands
That’s it. No blender. No slow cooker. Just simple tools and honest flavors.
Instructions To Make Nigella Lawson’s Prawn And Mango Curry
Step 1: Start simple.
Heat a generous glug of olive oil in your pan over medium heat. Add your curry paste-about 2 tablespoons-and stir it until it sizzles and releases that heady aroma that lets everyone in the house know: something special is happening.
Step 2: Pour in the coconut milk.
Slowly add the can of coconut milk to the paste, stirring to combine. Let it gently bubble, not boil. like a warm bath, not a hot tub.
Step 3: Add depth.
Now stir in a splash of fish sauce and squeeze in the lime. The sauce should start to come alive here. Taste it. Adjust. It should be creamy, tangy and just a little salty.
Step 4: Add the prawns.
Tumble in your prawns and simmer until they curl up and turn blush-pink. It doesn’t take long-3 to 4 minutes tops. Don’t overcook. Think tender, not rubbery.
Step 5: The mango moment.
While the prawns cook, dice your mango and then stir it in gently at the end. You want it warm, not mushy. It should soften just enough to meld into the sauce, not dissolve.
Step 6: Garnish and serve.
Finish with chopped coriander if you like and serve over rice-jasmine or basmati, your call. I sometimes spoon it over coconut rice for a little extra opulence.
What I Learnt
Making this dish taught me something that Nigella often whispers through her recipes: indulgence doesn’t need to be complicated. I used to think cooking curry meant a marathon of chopping onions, grinding spices and breaking a sweat. But here, the curry paste does the heavy lifting and the mango does the magic.
I also learnt to trust my tastebuds more. The first time, I added too much fish sauce and had to counter it with extra lime juice and a second mango. And you know what? It was better that way. The kind of better that only happens when a mistake turns into a signature.
There’s also something deeply calming about stirring coconut milk into spice. It’s like blending chaos with calm. Therapeutic, really.
FAQs
Can I Use Frozen Prawns For Nigella’s Prawn And Mango Curry?
Absolutely! I’ve made this with frozen prawns on several occasions, especially when I’ve been in a rush. Just make sure to defrost them properly, and they’ll work just as well as fresh prawns. The sauce is the real star, and frozen prawns will still absorb all those delicious flavors!
Is The Curry Spicy? I’m Not Great With Heat.
The beauty of Nigella’s recipe is that you can totally control the spice level. The curry isn’t meant to be very hot-it’s more about the sweet contrast between the mango and the prawns. If you’re worried about the heat, you can skip the chili or just use a little less. Trust me, you’ll still get that lovely balance of sweet and savory.
Can I Prepare The Curry In Advance?
Yes! The great thing about this curry is that it actually tastes better the next day once all the flavors have had time to meld. I’ve made it the night before and just reheated it, and it was even more delicious. Just be careful not to overcook the prawns when reheating, though-you don’t want them turning rubbery!
