Simple Mango and Prawn Curry

A restaurant-inspired dish worth recreating

A couple of weekends ago, I went out for lunch with friends at Oorja, a lovely Indian restaurant in central London, and ordered a Mango and Prawn Curry. It was one of those dishes that instantly stays with you – fruity, tangy, slightly sweet, yet layered with warm spices that bring everything together beautifully.

I knew straight away I wanted to recreate this at home. And now, after testing it (twice!), I’m so pleased to share this Simple Mango and Prawn Curry with you.

The best part? It’s incredibly easy to make, takes less than 30 minutes and uses ingredients you can easily find in any supermarket. Despite its simplicity, the flavours are just as satisfying as the restaurant version.

Why you’ll love this Simple Mango and Prawn Curry

This Simple Mango and Prawn Curry is one of those recipes that feels a bit special but requires very little effort.

The prawns are tender and juicy, the mango adds a natural sweetness and gentle acidity, and the creamy coconut sauce ties everything together into a beautifully balanced dish.

It’s perfect for a quick weeknight dinner but also impressive enough to serve when you have guests over. In our house, it disappeared very quickly, both my husband and the kids went back for seconds!

Ingredients you’ll need

The beauty of this Simple Mango and Prawn Curry lies in its accessible ingredients. Nothing complicated, just simple components working together.

Key ingredients

• Raw prawns (peeled and deveined) for the best natural sweetness
• Ripe mango – blended into a smooth puree
• Onion – finely chopped
• Garlic – minced
• Carrots – peeled and diced

For the curry sauce

• Mild curry powder
• Paprika
• Tomato paste
• Soy sauce
• Honey
• Lime or lemon juice
• Coconut milk

To finish

• Fresh coriander

Ripe mango is essential here – it brings that signature fruity flavour that makes this Simple Mango and Prawn Curry so special.

How to make Simple Mango and Prawn Curry

Cook the prawns

Heat a tablespoon of olive oil in a wide pan over high heat.

Add the prawns, season with salt and pepper and cook for about 1 minute on each side until just pink. Remove immediately and set aside.

Tip: Don’t overcook the prawns – they should stay plump and juicy.

Build the base

In the same pan, add a little more oil and sauté the chopped onion and garlic until fragrant.

Add the diced carrots and stir briefly, then mix in the curry powder, paprika and tomato paste. Cook for a couple of minutes to deepen the flavour.

Create the sauce

Pour in the coconut milk, 1/4 can of water and mango puree then add soy sauce.

Bring to a gentle boil then reduce to a medium-low heat and simmer for around 5 minutes until the carrots are tender.

Stir in the honey and a squeeze of lime or lemon juice to balance the flavours.

Finish the curry

Return the prawns to the pan and cook for just another minute.

Remove from the heat straight away to keep the prawns perfectly tender.

Finish with fresh coriander.

How to serve

This Simple Mango and Prawn Curry is best served with fluffy steamed rice to soak up the delicious sauce.

I also like to add a side of simple greens, such as steamed broccoli or green beans, to keep the meal balanced and fresh.

The final dish is vibrant, creamy and comforting with a lovely contrast between sweet mango, savoury spices and juicy prawns.

Final thoughts

This Simple Mango and Prawn Curry has quickly become one of our favourite quick meals at home. It’s easy, full of flavour and feels just a little bit different from your usual curry.

The second time I made it, I had to double the quantity, which is always a good sign!

If you’re looking for something quick, comforting and a bit special, this is definitely one to try.

Why not try my other curry recipes?

Meatball Curry

Simple Chicken Curry

Simple Chicken Curry Pasta

Peanut Butter Chicken Curry

Lemongrass Salmon Curry

Chicken Katsu Curry

Vietnamese Chicken Curry