Coronation prawn and mango cocktail

Coronation prawn and mango cocktail
  • Serves icon Serves 4
  • Time icon Ready in 40 minutes

A contemporary version of a 1970’s classic seafood starter.

Ingredients

  • 1 tbsp sunflower oil
  • 1 small onion, finely chopped
  • 2 tsp mild curry powder
  • 1 tsp tomato purée
  • 3 tbsp lemon juice
  • 3 tbsp sweet mango chutney
  • 150ml good-quality mayonnaise
  • 100ml Greek yogurt
  • 1 large, soft lettuce, outer leaves discarded and the rest washed and dried
  • 1 ripe avocado, peeled, stoned and thinly sliced
  • 1 small ripe mango, peeled, stoned and thinly sliced
  • 300g cooked and peeled large prawns, thawed if frozen

Method

  1. Heat the sunflower oil in a small saucepan, add the onion and cook over a low heat for 5 minutes, until soft but not browned. Add the curry powder and cook for 1 minute. Add the tomato purée, 2 tablespoons of the lemon juice, the mango chutney and 150ml water and simmer for 20-25 minutes, stirring occasionally, until reduced to a thick sauce. Transfer to a mini food processor and blend until smooth. Leave to go cold.
  2. Put the mayonnaise and yogurt into a bowl with the cold curry sauce and mix well. Season, then stir in the remaining lemon juice to taste.
  3. Divide the lettuce leaves between 4 wine glasses or glass bowls and arrange the slices of avocado, mango and the prawns on top. Drizzle with 2 tablespoons of the sauce and serve with lightly buttered brown bread, if you like.

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