At Jungle Beach Ahungalla, we believe that food is not just fuel; it’s an experience that connects you with the natural world. That’s why we’re dedicated to serving dishes that are fresh, vibrant, and free from chemicals. Every dish we prepare is a labor of love, crafted from the freshest ingredients and seasoned with homemade spices, sauces, and chutneys. Our commitment to quality means that every bite you take is packed with nutrients designed to nourish your body and raise your energy.
We know that real food comes from real ingredients, which is why we make everything from scratch—from our aromatic curry powders to our tangy chutneys and creamy dips. There’s no place for preservatives or artificial flavors in our kitchen. Instead, we rely on the rich flavors of fresh herbs, ripe fruits, and spices that have been used for centuries to create mouthwatering meals that are as healthy as they are delicious.
To give you a taste of what we offer, we’d like to share one of our favorite recipes that you can easily recreate at home: Mango Coconut Prawns Curry. This dish is a perfect blend of tropical flavors and spices, with succulent prawns swimming in a creamy coconut sauce infused with the sweetness of mango. It’s a dish that’s sure to bring the essence of the jungle to your table.
Mango Coconut Prawns Curry
Ingredients:
- 2 cloves Garlic, finely chopped
- 1 Red Onion, finely chopped
- 1-inch piece of Ginger, finely chopped
- 1 tbsp Curry Powder
- 1 tsp Turmeric Powder
- 250g Prawns, peeled and deveined
- Salt, to taste
- Black Pepper, to taste
- 200ml Coconut Cream
- 2-3 tbsp Mango Chutney
- 5 tbsp Shredded Coconut
- Chilli Flakes, to taste
Instructions:
1. Prepare the Prawns: Peel and devein the prawns, then set them aside.
2. Chop the Aromatics: Finely chop the ginger, garlic, and onion.
3. Heat the Pan: Heat 2 tablespoons of sunflower oil in a pan over medium heat.
4. Sauté the Base: Add the chopped onion, ginger, and garlic to the pan. Sauté until the onions are soft and translucent.
5. Add Spices and Prawns: Stir in the curry powder and turmeric powder, then add the prawns. Season with salt and black pepper.
6. Cook the Prawns: Fry the prawns for a few minutes until they turn pink and are just cooked through.
7. Create the Sauce: Pour in the coconut cream, stirring to combine. Add the mango chutney and shredded coconut, stirring to mix well.
8. Final Seasoning: Sprinkle in the chili flakes, then adjust the seasoning with more salt and pepper as needed.
9. Serve and Enjoy: Let the curry simmer for a few minutes to allow the flavors to meld. Serve hot, with steamed rice or flatbread.
We hope you enjoy making and eating this delightful dish as much as we enjoy preparing it at Jungle Beach Ahungalla. It’s just one of many creations that embody our philosophy of fresh, wholesome, and flavorful food. Come dine with us, and let us treat you to the taste of purity, right from the heart of nature.
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