Amto derived from the Konkani word "ambo" (mango) signifies tartness, stimulating the salivary glands. The freshness from the mangoes combined with the flavourful prawns is what's makes this dish delectable. Being an ex-employee from Tata Steel and reading online that Mr. Ratan Tata orders prawn amto when he is dining at Rego Beach House at Taj Holiday Village in Goa makes me happy. This dish is definitely tasty and worth trying making it at home, in case you have never heard of it or eaten it too.
In Mumbai, a neighbour with roots from North Goa (Bardez) taught my mother how to prepare amto. When raw mangoes are in season and after you have pickled some, included them in curries, dried the rest (for ambiya solan), a few could be set aside for amto. Slightly ripe mangoes are good for this dish and when cooked, they mellow down and melt-in-the-mouth. Green chillies are added to cut through the sourness. With a bit of sour and sweet (if mangoes are partially ripe), spice from the chillies, flavour from the prawns makes amto enjoyable with rice.
Ensure to use fresh prawns, smaller the better as they are tastier than the large ones. Cooking time will vary depending on the size. In amto, once the mangoes are almost broken down and softened, the prawns are stirred in at the end for a couple of minutes. No one wants to eat an overcooked prawn that is hard, dry and rubbery.
In Mumbai, a neighbour with roots from North Goa (Bardez) taught my mother how to prepare amto. When raw mangoes are in season and after you have pickled some, included them in curries, dried the rest (for ambiya solan), a few could be set aside for amto. Slightly ripe mangoes are good for this dish and when cooked, they mellow down and melt-in-the-mouth. Green chillies are added to cut through the sourness. With a bit of sour and sweet (if mangoes are partially ripe), spice from the chillies, flavour from the prawns makes amto enjoyable with rice.
Ensure to use fresh prawns, smaller the better as they are tastier than the large ones. Cooking time will vary depending on the size. In amto, once the mangoes are almost broken down and softened, the prawns are stirred in at the end for a couple of minutes. No one wants to eat an overcooked prawn that is hard, dry and rubbery.
Prawn Amto
(Serves 6)
Ingredients:
500 grams prawns (shelled and deveined)
4 mangoes (slightly ripe)
2 large onions (sliced or chopped)
6 long green chillies (slit)
1/2 teaspoon turmeric powder
few coriander leaves (chopped)
1/2 cup water
2 tablespoons oil
salt
Method:
Wash prawns and season with salt. Set aside.
Peel the mangoes and cut into three pieces (two on either side and a middle section that includes the pit). Season the pieces with salt.
Heat oil in a pan and saute the onions till soft. Add the green chillies, turmeric powder, mango pieces and 1/2 cup water.
Cover and cook on low heat till the mangoes have softened. By this time, the added water will be absorbed. (Do not add more water.)
Stir in the prawns and cook for another couple of minutes. Check for seasoning and add salt, if required.
Garnish with coriander leaves and serve as side dish with rice.
Note:
(Serves 6)
Ingredients:
500 grams prawns (shelled and deveined)
4 mangoes (slightly ripe)
2 large onions (sliced or chopped)
6 long green chillies (slit)
1/2 teaspoon turmeric powder
few coriander leaves (chopped)
1/2 cup water
2 tablespoons oil
salt
Method:
Wash prawns and season with salt. Set aside.
Peel the mangoes and cut into three pieces (two on either side and a middle section that includes the pit). Season the pieces with salt.
Heat oil in a pan and saute the onions till soft. Add the green chillies, turmeric powder, mango pieces and 1/2 cup water.
Cover and cook on low heat till the mangoes have softened. By this time, the added water will be absorbed. (Do not add more water.)
Stir in the prawns and cook for another couple of minutes. Check for seasoning and add salt, if required.
Garnish with coriander leaves and serve as side dish with rice.
Note:
- Depending on the mangoes used (tart or slightly ripe), use green chillies accordingly to balance the sourness.
- I have used big prawns and hence, sliced the onions. For smaller prawns, chop the onions to small pieces.
- The following ingredients are optional: ginger, garlic, grated coconut and coriander leaves. Some add and others don't.
