Prawn Mango Masala Recipe

Prep prawns

Pat prawns dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let sit 5 minutes while you begin the sauce so excess moisture evaporates.

Sear prawns

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add prawns in a single layer (work in two batches if needed). Sear 1-1.5 minutes per side until pink and just cooked through (opaque and slightly firm). Remove prawns to a plate and set aside. They will finish cooking in the sauce.

Sauté aromatics

In the same skillet, reduce heat to medium and add 1 tablespoon oil or ghee. Add the finely diced onion (1/2 cup) and sauté 4–6 minutes until soft and translucent, stirring occasionally to scrape up browned bits from searing the prawns.

Add garlic, ginger and green chili

Add 2 minced garlic cloves, 1 teaspoon grated ginger and 1/2 teaspoon chopped green chili (if using). Cook 30–60 seconds until fragrant, stirring constantly to prevent burning.

Toast spices and add tomato paste

Stir in 1 tablespoon tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly. Add 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon turmeric and 1/4 teaspoon red chili powder (or paprika). Cook 30–45 seconds to bloom the spices.

Combine mango and liquids

Pour in 1 cup mango puree, 1/4 cup water or seafood stock and 1/2 cup coconut milk (or cream). Stir to combine and bring to a gentle simmer over medium-low heat.

Simmer and balance seasoning

Simmer the sauce gently 6–8 minutes, stirring occasionally, until it slightly thickens and flavors meld. Taste and add 1 tablespoon fresh lemon juice, 1/2 teaspoon sugar or honey if needed to balance acidity, and 1/2 teaspoon salt (adjust to taste). If sauce is too thick, add up to 2 tablespoons water/stock to reach desired consistency.

Finish with garam masala

Stir in 1/2 teaspoon garam masala and 1/4 teaspoon crushed fenugreek leaves (kasuri methi) if using. Cook 1 minute to let the aroma open up.

Return prawns to sauce

Add the seared prawns back into the simmering mango masala and gently coat them in the sauce. Simmer 1–2 minutes more — just until prawns are heated through and fully opaque. Do not overcook.

Turn off heat and stir in 2 tablespoons chopped fresh cilantro. If desired, fold in 1/4 cup thin mango slices or small mango cubes for texture. Adjust salt and lemon juice to taste.

Serve immediately over steamed basmati rice, coconut rice, or with warm naan. Garnish with additional cilantro and a light sprinkle of crushed fenugreek if desired.