Este caril de gambas e manga é uma viagem de sabores exóticos que combina o doce da fruta tropical com o picante das especiarias. É um prato vibrante, cremoso e surpreendentemente rápido de fazer, perfeito para uma refeição de semana que foge à rotina e transporta os sentidos para paragens longínquas.

Ingredientes

  • 400gr Gambas descascadas e sem tripa
  • 1 Manga cortada em cubos
  • 1 Colher de sobremesa de caril da Malásia
  • 1 Colher de sobremesa de açafrão
  • 1 cm de gengibre ralado
  • 1 Malagueta seca desfeita
  • 2 Colheres sopa de polpa de tomate
  • 150ml Leite de côco
  • 2 Colheres sopa de Óleo de palma
  • Folhas de coentros grosseiramente picados
  • 1 Cebola em finas rodelas
  • 1/2 Cabeça de alhos cortados grosseiramente
  • 1 Pau de canela
  • 1 Estrela de aniz
  • Vinagre de sidra QB
  • Sal QB

Preparação

  1. Num pequeno recipiente colocar o caril da malásia , o açafrão, a malagueta e misture com umas gotas de vinagre de sidra até formar uma pasta, adicione a polpa de tomate e o gengibre ralado, reserve.
  2. Numa caçarola colocar o óleo de palma em lume brando.
  3. Acrescentar a cebola e os alhos.
  4. Junte o leite de côco, o pau de canela, a estrela de aniz e tempere com sal.
  5. Adicione as gambas, a manga e deixe no lume cerca de 3 minutos.
  6. Polvilhe com coentros e acompanhe com arroz de açafrão, aniz e lima.

Ready for a taste of the tropics? This vibrant curry brings sunshine to your plate.

Mango and Prawn Curry

This is a dish that beautifully balances sweet, spicy, and savoury notes in one quick and easy meal. The combination of sweet, juicy mango and succulent prawns in a creamy, fragrant coconut sauce is a classic pairing found across Southeast Asia. It’s an incredibly vibrant curry that’s both comforting and exciting, making it the perfect way to brighten up a weeknight dinner.

The heart of this recipe is the aromatic spice paste, made from Malaysian curry powder, turmeric, and chilli, which creates a deep and complex flavour base in minutes. This is then simmered with whole spices like cinnamon and star anise in a rich coconut milk broth. The result is a wonderfully fragrant sauce that perfectly coats the prawns and mango.

This curry comes together in under 30 minutes, making it an ideal choice for a speedy yet impressive meal. The key is to have all your ingredients prepped and ready to go before you start cooking, as the final steps happen very quickly.

Ingredients

  • 400g raw prawns, peeled and deveined
  • 1 Mango, cut into cubes
  • 1 dessert spoon of Malaysian curry powder
  • 1 dessert spoon of turmeric
  • 1cm fresh ginger, grated
  • 1 dried chilli, crumbled
  • 2 tbsp tomato purée
  • 150ml coconut milk
  • 2 tbsp palm oil (or vegetable oil)
  • Coriander leaves, roughly chopped
  • 1 Onion, thinly sliced
  • 1/2 Head of garlic, roughly chopped
  • 1 Cinnamon stick
  • 1 Star anise
  • Cider vinegar, to taste
  • Salt, to taste

Method

  1. In a small bowl, mix the Malaysian curry powder, turmeric, and chilli with a few drops of cider vinegar to form a paste. Stir in the tomato purée and grated ginger. Set aside.
  2. In a casserole dish or large pan, heat the palm oil over a low heat.
  3. Add the onion and garlic and cook gently until softened.
  4. Stir in the coconut milk, cinnamon stick, and star anise, and season with salt.
  5. Add the spice paste you prepared earlier and stir well. Add the prawns and the mango cubes and cook for about 3-4 minutes, or until the prawns are pink and cooked through.
  6. Sprinkle with fresh coriander and serve with saffron, star anise, and lime rice.

Tips:

  • Use a mango that is ripe for sweetness but still firm, so the cubes hold their shape in the curry and don’t turn to mush.
  • Be careful not to overcook the prawns. They only need a few minutes to cook, and they will become tough if left on the heat for too long.
  • The initial step of creating a spice paste with vinegar helps to bloom the spices, intensifying their flavour before they are added to the sauce.
  • For a milder curry, you can remove the seeds from the dried chilli or use a milder curry powder.