Mango Cream Prawns

Prawns and mango make a great combination and the last time I did a series on raw mangoes, I somehow left out the prawns. Ever since I have been itching to do something with raw mangoes and prawn. Last evening I did just that. My brother is a huge football fan, a good player too and he was rather kicked last evening with  Real Madrid set to take on Bayern Munich in the Champions League semi finals scheduled for later in the evening. A good dish of prawns would only add to the mood, I thought. By the way we are Real Madrid fans. Of course, till then we had no idea we'll have a reason to celebrate too.

Besides, there was that carton of cream I had to finish. Yesterday was the deadline. So I whipped up this dish which had prawns in a light and subtly flavoured mango and cream muddle. It is a great dish for the summers when you do not want to eat food that's too spicy. And it is by far one of the simplest recipes I have come up with.My Dad loved it and hope you will too. Only a few ingredients and one light and delicious dish coming up!

Ingredients

Prawns (heads removed) - 600 g
Ginger-garlic paste - 1 tbsp
Fresh Cream - 3/4 cup
Raw mango - 1
Green chilies - 5-6
Salt to taste
Sugar to taste
Mustard oil

Method 

Grate the raw mango. In a grinder grind the grated raw mango with a  couple of green chilies in a smooth paste. Add the cream and give it a quick whirl. Remove in a bowl and keep.

Heat mustard oil in a pan. Add the ginger-garlic paste and fry for a couple of minutes. Add the prawns and cook for a few minutes. Once the prawns releases it juices and turn opaque add the mango cream, rest of the green chilies finely chopped, salt and sugar. Reduce heat and let it simmer for a few minutes.

Remove and serve with plain rice.