Fiery Red Prawn Curry

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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9 oz prawns, peeled and deveined
2 small tomatoes, unpeeled, coarsely chopped
1 tablespoon onion, thinly sliced
6 fresh curry leaves
1 green chile, slit lengthwise
½ teaspoon ginger-garlic paste
1 ¼ teaspoon kashmiri chili powder
½ teaspoon turmeric powder
1 small green mango (raw), peeled and cut random
2 cups water
Salt, to taste
2 teaspoon oil
A sprig of cilantro (optional)

For tempering:
1 ½ teaspoon coconut oil
¼ teaspoon black mustard seeds


In a deep pan, heat oil over medium-low heat. Add onions and cook until soft but not brown, about 2 minutes. Stir in ginger-garlic paste and gently toss for 30 seconds. Tip in curry leaves, green chili and tomatoes, then simmer until tomatoes are soft and almost broken down, about 4 minutes. Add mango and toss for few seconds.

Combine chili powder and turmeric in a bit of water, and stir into the pan. Pour in 2 cups water, add salt, and bring to boil over medium-high heat. Now add the prawns, stir, and simmer until prawns are cooked and tender, and the curry is reduced by three-quarters, about 7-8 minutes. Remove from heat.

In small saucepan, heat oil over medium heat. Add mustard and cook until the seeds crackle, about 30 seconds. Be careful not to burn the seeds. Drizzle over the curry and mix well. Serve hot garnished with cilantro.