Summertime is a time for fried fish and seafood. Sri Lanka’s an island, and as a Sri Lankan my mum cooks lots of fish. She’ll just take a frying pan, add in some coconut oil, curry leaves, garlic, onion, turmeric curry powder and seafood, and Bob’s your uncle – you’ve got delicious fried fish. I’d let it cool down and eat it with my hands.
It’s getting hot out, so here’s a take on my mum’s fried seafood, with my very own quick pickled chilli mango.
- 1 tbsp. coconut oil
- 2 sprigs fresh curry leaves
- 200g fresh prawns
- 2 cloves garlic, crushed
- 1 tsp turmeric
- 1 tsp Sri Lankan curry powder
- 1 shallot, roughly chopped
- 1 mango, ripe & chopped into rough cubes
- Juice of 1 lime
- 1 red chilli, finely chopped
- 4 sprigs coriander, finely chopped
- Salt, pinch of salt
- Take a heavy bottomed frying pan and place on medium high heat.
- Spoon in the coconut oil and shallots, stir for a few seconds and then leave for 4 minutes to brown
- Throw in the prawns, you should have cleaned them before. Cleaning a prawn entails removing the shells and running the blade of a knife across the rounded “spine” of the prawn, you’ll find a black thread, pull that out fully and wash. Once your prawns are in the pan, add a pinch of salt, the garlic, curry leaves, turmeric and curry powder and stir thoroughly.
- Cook the prawns until they’re cooked through (they should no longer be transparent) and the grey on the outside should have turned pinkish.
- Add some final salt and stir.
- Make your chilli pickle by stirring all the ingredients together
- Serve your prawns and mango pickle with plain yoghurt and basmati rice