Ingredients (Serves 4 – 5)
1. Chemmeen / prawns – 15 – 18 medium sized, cleaned
2. Muringakka / drumstick – 2, cut into 2 inch pieces
3. Coconut oil – 1.5 tbsp
4. Pearl onions – 8 – 10, thinly sliced
Ginger – 3/4 inch, thinly sliced
Green chilies – 2 – 3, slit
Curry leaves – A few
5. Turmeric powder – 1/2 tsp
Kashmiri chilly powder – 1 tsp
Hot water – Around 1.5 cup
6. Grated coconut – 1 – 1.5 cup
Turmeric powder – 1/4 tsp
7. Raw mango, sour – 1 small, peeled and sliced or cubed
8. Salt – To taste
9. Coconut oil – 2 tsp
Mustard seeds – 3/4 tsp
Dried red chilies – 2, broken
Pearl onions – 4, thinly sliced
Curry leaves – A few
Method
1. Grind grated coconut along with turmeric powder to a fine paste.
2. Heat 1 – 1.5 tbsp coconut oil in a manchatti at medium-high heat. Add pearl onions, ginger, green chilies, curry leaves and a pinch of salt. When pearl onions turn transparent, add turmeric powder, chilly powder and mix well. Add hot water and bring to a boil. Next add drumstick pieces and cook for 3 – 4 minutes. Add in the ground coconut mixture and salt, to taste. Bring to a boil. Finally add prawns and raw mangoes. Cook covered for 8 – 10 minutes until done. Switch off.
3. Heat 2 tsp coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies, pearl onions and curry leaves. Fry until pearl onions turn golden brown. Switch off and pour this tadka over the prawn curry. Cover with a lid for 10 minutes. Mix well and serve hot with rice and other side-dishes.
Add comment