Mango is what led me to find this site and the answer to a 10 year + search.

http://www.curry-recipes.co.uk/curry/index.php/topic,12501.0.html

Thanks for that. I dont eat chicken but i eat chicken style Quorn products, so i will see what i can do to adapt it =)

Hi everyone,

My mum bought a Waitrose Prawn Mango Masala at Christmas and i really quite liked it (<3 mango), so i decided to try and recreate it. I dont think ive done too bad a job. Ive cooked it twice. The first time i think i put too much fenugreek in, as there was a bitter taste. I reduced the amount the 2nd time i cooked it and i feel the balance is ok now. I would love for fellow curry lovers to try and and give some feed back about how to improve the recipe. The recipe is for a prawn version but you can obviously change that to a more preferred meat or vegetable. So here it is:

2 yellow onions
2-3 garlic cloves
thumb sized piece of ginger
approx 1 1/2 tablespoons of tomato puree
1/2 teaspoon of fenugreek seeds
1/2 teaspoon of mustard seeds
1/2 teaspoon or more of chilli powder
5 -10 curry leaves
1 green chilli chopped in half (remove seeds  if preferred)
approx 400g's mango puree mango (or 1 tin)
splash of single cream

If using fresh mangos, peel and dice and blend in the food processor until smooth and put aside in a bowl.

Whizz garlic, ginger and onion in food processor until a paste and put in a bowl to one side also.

Heat oil and fry curry leaves, fenugreek, mustard seeds, chilli powder and green chilli for a few minutes and then throw in tomato puree and let cook for a minute or two. Throw in the onion/garlic/ginger paste and cook until it darkens.

Add tinned tomatoes and water if needed and let simmer for approx 10 mins.

Add the mango puree and a splash of cream and simmer for another 10 mins.

Add prawns and season to taste.

Add chopped coriander and serve with rice.