AuthorMohammed MerajPrawns and raw mango cooked in a spicy tangy gravy , an adaptation of the coastal Kerala delicacy- Chemmeen manga curry.
Heat coconut oil in an earthen pot. Add mustard and Fenugreek seeds .On spluttering, add finely chopped shallots ,curry leaves and juliennes of ginger.Add little salt to the shallots. Once the shallots are translucent, add chilli powder , coriander powder and pinch of turmeric powder , fry for a minute . Add raw mangoes cut in long pieces and finely chopped tomatoes , saute for five minutes or till tomatoes are soft .Add one glass of water and bring it to a boil . Add cleaned prawns , adjust salt and cook for 10 minutes in low flame . Add one piece of kokum and once the gravy thickens , switch off the flame . Drizzle coconut oil on top and garnish with curry leaves . Serve with hot Appams , Chappathis or rice.
Ingredients
Directions
Heat coconut oil in an earthen pot. Add mustard and Fenugreek seeds .On spluttering, add finely chopped shallots ,curry leaves and juliennes of ginger.Add little salt to the shallots. Once the shallots are translucent, add chilli powder , coriander powder and pinch of turmeric powder , fry for a minute . Add raw mangoes cut in long pieces and finely chopped tomatoes , saute for five minutes or till tomatoes are soft .Add one glass of water and bring it to a boil . Add cleaned prawns , adjust salt and cook for 10 minutes in low flame . Add one piece of kokum and once the gravy thickens , switch off the flame . Drizzle coconut oil on top and garnish with curry leaves . Serve with hot Appams , Chappathis or rice.
