Andhra-Style Raw Mango Prawns Curry | Mamidikaya pachi royyalu Curry

Andhra-Style Raw Mango Prawns Curry A tangy-spicy summer delicacy from coastal Andhra that hits all the right notes.

Across Andhra households, Mamidikaya Royyalu – a delicious prawns and raw mango curry – is a summertime favorite, but the way it's made varies from region to region, and even from kitchen to kitchen. In our home too, we prepare 3 to 4 variations, each with a distinctive personality.

Today, I’m sharing one of my absolute favorites – a version that’s simple, yet deeply flavorful. It’s sour, spicy, thick, and incredibly satisfying when paired with hot, steaming rice.

There’s a comforting familiarity to this dish – the sharp tang of raw mango, the tender juiciness of prawns, and the earthiness of roasted spices. And what makes this version unique is a final touch of dry coconut powder, which adds body to the gravy and gently mellows the spice and sourness, tying the entire dish together beautifully.

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Tips

Oil:

  1. I always recommend using a little extra oil when preparing non-vegetarian curries. It not only enhances the taste but also helps eliminate any lingering raw smells, giving the curry a well-rounded finish.

Variations:

  1. This version uses both tomatoes and chilli powder for a richer base.

  2. You can also make a green chili-only version using raw mango, completely skipping tomatoes and red chili powder.

  3. Another household favorite includes ginger and raw mango for a sharper, more earthy flavor.

  4. But for me – this coconut-finished recipe is the one I keep returning to.

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Andhra-Style Raw Mango Prawns Curry | Mamidikaya pachi royyalu Curry - Recipe Video

Andhra-Style Raw Mango Prawns Curry | Mamidikaya pachi royyalu Curry

| nonvegetarian
  • Prep Time 10 mins
  • Cook Time 25 mins
  • Total Time 35 mins
  • Servings 5
ఈ రెసిపి తెలుగులో చూడండి!

Ingredients

  • ¼-⅓ cup Oil (prefer a little extra for better flavour)
  • 1 tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 2 Dry Red Chillies
  • 5-6 pods Garlic (crushed)
  • 2 sprigs Curry Leaves
  • 1¼ cups Onions (chopped)
  • 1 tbsp Ginger-garlic paste
  • Salt (as needed)
  • ½ tsp Turmeric
  • 1½-2 tbsp Red chilli Powder
  • 1 tsp Coriander powder
  • ½ tsp Roasted Cumin Powder
  • 1½ cups Tomatoes (chopped)
  • ½ cup Water
  • 300-320 gms Prawns (cleaned)
  • ½ -¾ cup Raw mango (cubed) (adjust based on sourness)
  • 2 tbsp Dry coconut powder (desiccated)
  • Fresh coriander (chopped) – for garnish
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Instructions

  1. Heat the oil in a wide pan. Add mustard seeds, and once they begin to splutter, toss in cumin seeds and dry red chillies.
  2. Immediately add the crushed garlic pods and fresh curry leaves. Sauté until the garlic is golden and aromatic.
  3. Add the chopped onions and fry them until they turn soft and translucent. Stir in the ginger-garlic paste and sauté well until the raw smell disappears.
  4. Sprinkle in salt, turmeric, red chilli powder, coriander powder, and roasted cumin powder. Mix well and fry until the masala turns rich and aromatic.
  5. Add the chopped tomatoes and sauté for 2–3 minutes. Then pour in ½ cup of water. Cover and cook the mixture on medium heat for 12–15 minutes, or until the tomatoes become soft, mushy, and integrated into the masala.
  6. Once the base is cooked, add the cleaned prawns. Sauté gently and cook for 4–5 minutes, or until the prawns turn pink and tender.
  7. Now add the raw mango cubes. The amount can be adjusted depending on the sourness of the mango. Mix and cook on a medium flame until the mango becomes soft and blends into the curry.
  8. Taste and adjust the chilli powder if needed, especially if the mango is too sour.
  9. For the final flourish, add 2 tablespoons of dry coconut powder and fresh coriander. Give everything a good mix.
  10. Let it simmer for a minute and serve hot with steamed rice. A drizzle of ghee on top will only elevate it further.

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