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Main Course

Chemmeen Manga Curry | Chemmeen Mango Curry | Prawns Mango Curry

Rich, fragrant, and full-bodied — this prawn curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

100 g Prawns shelled
1/2 Of Raw mango — thinly sliced
1/4 Of Coconut — grated
2 tbsp Shallots — chopped (Kunjulli)
2 nos Green chillies — sliced
1 nos Onion — thinly sliced
1 cm Ginger — chopped
4 Flakes garlic — crushed
1/2 tsp Chilly powder
1 tbsp Coriander powder
1/4 tsp Turmeric powder
1/2 tsp Aniseed Perum (jeerakam)
1/2 tsp Fenugreek (Uluva)
1/4 Tp Mustard seeds
1 sprig Curry leaves
1 tbsp Coconut oil
Salt, to taste

Preparation

Step 1
For preparing the delicious dish, first De-vein the prawns and wash properly.
Step 2
Place a pan on the stove and roast the grated coconut in 1/2 tsp oil.
Step 3
Add shallots and aniseed to this. Roast until golden brown and remove from fire.
Step 4
Grind to a smooth paste and set aside.
Step 5
Place a pan on the stove and fry the sliced onions until golden. Add green chillies, garlic and ginger. Fry for a few seconds.
Step 6
Add chilly powder, coriander powder, turmeric powder and mango pieces.
Step 7
Stir and add 1/2 cup of water, prawns and required salt. Cook till the prawns are done.
Step 8
Mix the ground coconut mixture in some water and add to the curry. Boil and remove from fire.
Step 9
Place a pan on the stove and pour oil. let the mustard seeds crackle, fenugreek and curry leaves and add this to the curry.
Step 10
Chemmeen curry is ready and serve hot with rice.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Chemmeen Manga Curry | Chemmeen Mango Curry | Prawns Mango Curry

Rich, fragrant, and full-bodied — this prawn curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

100 g Prawns shelled
1/2 Of Raw mango — thinly sliced
1/4 Of Coconut — grated
2 tbsp Shallots — chopped (Kunjulli)
2 nos Green chillies — sliced
1 nos Onion — thinly sliced
1 cm Ginger — chopped
4 Flakes garlic — crushed
1/2 tsp Chilly powder
1 tbsp Coriander powder
1/4 tsp Turmeric powder
1/2 tsp Aniseed Perum (jeerakam)
1/2 tsp Fenugreek (Uluva)
1/4 Tp Mustard seeds
1 sprig Curry leaves
1 tbsp Coconut oil
Salt, to taste

Preparation

Step 1
For preparing the delicious dish, first De-vein the prawns and wash properly.
Step 2
Place a pan on the stove and roast the grated coconut in 1/2 tsp oil.
Step 3
Add shallots and aniseed to this. Roast until golden brown and remove from fire.
Step 4
Grind to a smooth paste and set aside.
Step 5
Place a pan on the stove and fry the sliced onions until golden. Add green chillies, garlic and ginger. Fry for a few seconds.
Step 6
Add chilly powder, coriander powder, turmeric powder and mango pieces.
Step 7
Stir and add 1/2 cup of water, prawns and required salt. Cook till the prawns are done.
Step 8
Mix the ground coconut mixture in some water and add to the curry. Boil and remove from fire.
Step 9
Place a pan on the stove and pour oil. let the mustard seeds crackle, fenugreek and curry leaves and add this to the curry.
Step 10
Chemmeen curry is ready and serve hot with rice.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.