Instructions: To 50 g desicatted 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.

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