1    Text Only

  This simple Indian curry is a good example of green mango use. To 50 g
  desiccated coconut add just enough boiling water to moisten, stir and set
  aside (or use 70 g fresh coconut).  Peel 800 g green prawns and devein
  them.  Peel two green mangoes and cut the flesh into 2 cm cubes.
  Into the bowl of a food processor put 3 birdseye chillies (or less to
  taste), a tablespoon of ground coriander and the coconut.  Process to a
  paste.
  Peel and slice 2 onions.  Chop half a bunch of fresh coriander. In a
  saucepan, heat 2 tablespoons of oil and fry the onions gently until they
  are transparent.  Add 2 or 3 fresh or dried curry leaves and the coconut
  paste and continue frying over a low heat, stirring occasionally, for about
  10 minutes.  Add 500 mL water. salt to taste, half a tablespoon of

  turmeric, the mango and simmer for 10 minutes. Add half a cup of thick
  coconut milk and the prawns and cook for a further few minutes, just until
  the prawns turn pink.
  Remove to a serving dish, scatter the chopped coriander leaves over the top
  an serve with rice.
  Makes 4 to 5 servings.
  From "Raw Materials" by Meryl Constance, Sydney Morning Herald 1/12/93.
  Posted by Stephen Ceideberg; February 18 1993.