Prawn and Mango Curry / Chemmeen - Manga Curry

 

 

 

Ingredients (Serves 4 - 5)

 

1. Prawn - 400 - 500 gm (Around 20 - 25)

    Chilly powder - 1/2 - 3/4 tsp

    Turmeric powder - 1/4 tsp

    Salt - As required

2. Ginger - 1.5 inch, thinly sliced

    Pearl onions / kochulli - 7 - 8 thinly sliced

    Green chillies -  3 - 4 , slit

    Curry leaves -  2 sprigs

    Turmeric powder - 1/4 tsp

    Coriander powder - 1.5 tsp

3. Grated coconut  - 1 cup (You can replace it with 1 cup coconut milk - 1 - 1.5 cup thin and 1/4 - 1/2 cup thick)

    Chilly powder - 1 tsp

    Pearl onions - 2

4. Mango - 1 small or to taste

5. Salt - To taste

6. Coconut oil - 1 tbsp

    Pearl onions - 7, thinly sliced

    Curry leaves - A few

 

Method

1. Clean the prawns. Marinate them with chilly powder, turmeric powder and enough salt for at least 20 minutes.

2. Wash the mango and peel off the skin. Slice the flesh to small pieces. If you have really sour mango, you need to add only half a mango. In case your mango is not sour enough, you can add 1 piece kudam puli or a little tamarind extract while boiling the gravy.

3. Grind the grated coconut with 1.5 tsp chilly powder and 2 pearl onions, to a very fine paste.

4. In a claypot or any deep pan, add the  sliced mango pieces, sliced ginger, pearl onions, slit green chillies, few curry leaves, turmeric powder, 1.5 - 2 tsp coriander powder and enough salt.  Pour around 1 - 1.5 cups of water and boil this gravy for about 5 - 6 minutes.

 

 

5. Now add the marinated prawns. Cook covered until the prawns are done. It would not take more than 10 - 15 mts. When the prawns are done, add the ground coconut and a few curry leaves. Cook for 3 -4 minutes at medium-low heat until the raw taste of coconut is gone. Check for salt and switch off.

 

5. Heat oil in a pan and add sliced pearl onions. Brown them and add a few curry leaves. Stir for a few seconds and pour this over the prepared prawn curry. Do not omit this step as it gives a nice aroma and flavor to the prawn curry. Cover the pan with its lid and keep aside for at least 15 minutes for the flavors to set. Serve with rice.

 

Tips:

1) Mango can be replaced with other souring agents such as kudam puli (gamboge) or tamarind.

2) Grated coconut can be replaced with coconut milk. Add the thin coconut milk while cooking prawns and the thick coconut milk after the prawns are done.