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Main Course

Chemmeen-Raw 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 4 servings

200 g Prawns Chemmeen
1 nos Raw mango large
2 nos Onions
2 nos Tomatoes
3 nos Garlic pods — finely sliced
Ginger — finely sliced
5 nos Green chillies
1 tbsp Chilly powder
1/2 tsp Turmeric powder
1 tbsp Cumin seeds — optional (Jeerakam)
Coconut — grated, optional
3 nos Shallots (Kunjulli)
1 tsp Mustard seeds
3 nos Red chillies (Kollamulaku)
Curry leaves
Olive oil/Coconut oil (your choice
Salt, to taste

Preparation

Step 1
Remove the skin of the raw mango and slice it into medium pieces.
Step 2
Heat raw mango, sliced onions, tomatoes, ginger, garlic, green chillies, tumeric powder and chilly powder with enough water in a pan(preferably Kalchatti).
Step 3
Once the mangoes turn slightly soft, add the prawns and salt.
Step 4
Cook for some time and add the seasoning given below.
Step 5
Optional:- Grind together coconut, cumin seeds and shallots into a paste with some water and add it to the curry and allow it to boil.
Step 6
Season with mustard seeds, curry leaves, red chillies and shallots fried in oil.

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-Raw 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 4 servings

200 g Prawns Chemmeen
1 nos Raw mango large
2 nos Onions
2 nos Tomatoes
3 nos Garlic pods — finely sliced
Ginger — finely sliced
5 nos Green chillies
1 tbsp Chilly powder
1/2 tsp Turmeric powder
1 tbsp Cumin seeds — optional (Jeerakam)
Coconut — grated, optional
3 nos Shallots (Kunjulli)
1 tsp Mustard seeds
3 nos Red chillies (Kollamulaku)
Curry leaves
Olive oil/Coconut oil (your choice
Salt, to taste

Preparation

Step 1
Remove the skin of the raw mango and slice it into medium pieces.
Step 2
Heat raw mango, sliced onions, tomatoes, ginger, garlic, green chillies, tumeric powder and chilly powder with enough water in a pan(preferably Kalchatti).
Step 3
Once the mangoes turn slightly soft, add the prawns and salt.
Step 4
Cook for some time and add the seasoning given below.
Step 5
Optional:- Grind together coconut, cumin seeds and shallots into a paste with some water and add it to the curry and allow it to boil.
Step 6
Season with mustard seeds, curry leaves, red chillies and shallots fried in oil.

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.