Guyanese Prawn and Raw Mango Curry
Nothing more delightful than pairing sour raw mango with sweet, juicy prawns in a sauce full of flavour but with a mild spice heat level. Green mangoes are not a specific species but rather unripe mangoes picked early for their sour taste and apple-like texture.
Guyanese curry powder is an aromatic, yellow, Madras-style blend heavily influenced by British-Indian cuisine, characterized by turmeric, coriander, cumin and fenugreek. It originates from Indian indentured laborers who adapted their traditional spice blends using available ingredients in British Guiana during the 19th century.
Curry leaves and curry powder are not related but they share a name due to Western misunderstanding of South Indian cuisine. Curry powder was created during British colonial rule to simplify varied Indian spice blends. Curry leaves are native to the Indian subcontinent, including India, Sri Lanka, and neighbouring regions like Myanmar.
Cultivated for thousands of years, these leaves have been used in India to flavour dishes and in medicinal preparations and are prized for their fresh, citrusy and slightly pungent flavour. The name curry originates from the Tamil word ‘Kari’ and has been used since ancient Tamil scriptures from the 4th century CE.
Curry leaf plants are supposedly incredibly resilient, surviving droughts, heatwaves and neglect but with all the love in the world, sadly, can’t survive in England, not even on the warmest window ledge in the house. #CookpadApron2026 #May2027
Guyanese Prawn and Raw Mango Curry
Nothing more delightful than pairing sour raw mango with sweet, juicy prawns in a sauce full of flavour but with a mild spice heat level. Green mangoes are not a specific species but rather unripe mangoes picked early for their sour taste and apple-like texture.
Guyanese curry powder is an aromatic, yellow, Madras-style blend heavily influenced by British-Indian cuisine, characterized by turmeric, coriander, cumin and fenugreek. It originates from Indian indentured laborers who adapted their traditional spice blends using available ingredients in British Guiana during the 19th century.
Curry leaves and curry powder are not related but they share a name due to Western misunderstanding of South Indian cuisine. Curry powder was created during British colonial rule to simplify varied Indian spice blends. Curry leaves are native to the Indian subcontinent, including India, Sri Lanka, and neighbouring regions like Myanmar.
Cultivated for thousands of years, these leaves have been used in India to flavour dishes and in medicinal preparations and are prized for their fresh, citrusy and slightly pungent flavour. The name curry originates from the Tamil word ‘Kari’ and has been used since ancient Tamil scriptures from the 4th century CE.
Curry leaf plants are supposedly incredibly resilient, surviving droughts, heatwaves and neglect but with all the love in the world, sadly, can’t survive in England, not even on the warmest window ledge in the house. #CookpadApron2026 #May2027
Open in Cookpad AppSteps
- 1
Heat the oil in a heavy bottomed deep saucepan over medium heat, add the cinnamon, cardamom, dried red chilli, mustard seeds and fenugreek seeds. Cook for 1 minute until the seeds splutter. Add the onion and salt and a sauté for 5 minutes then add the garlic and ginger and cook for a further 1 minute.
- 2
Add the ground spices and cook for 30 seconds, then add the curry leaves and mango and cook for another 30 seconds. Add half of the water, put a lid on and simmer for 5 - 8 minutes until the mangoes are tender.
- 3
Add the coconut milk, remaining water and the prawns and simmer uncovered for 2 minutes. Serve with boiled rice.
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