Prawn-Mango Curry

Peel the mangoes, chop into small piece and then leave in a bowl of cold water to avoid discoloration.

Grate the coconut, and then grind to a coarse paste with the green chilies, garlic and onions.

Put prawns, mango pieces, ground paste and curry leaves in a saucepan, pour in the oil and mix ingredients well.

Then add 1/2 pint water and salt to taste and cook on a low heat.

Simmer gently, stirring occasionally, till the prawns are tender and the oil floats to the top.

Serve hot with boiled rice.