Manga Chemmen Curry
A traditional Kerala curry where prawn simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.
Ingredientsfor 4 servings
- 150 g Green Mango — cut into medium pieces
- Dried Prawns A handful
- 3 nos Green Chillies
- 4 nos Shallots (Kunjulli)
- 1/2 cup Coconut — grated
- 1 tsp Chilly powder
- 1/2 tsp Coriander powder
- 1/4 tsp Turmeric powder
- Mustard seeds A, a few
- 2 nos Dry red chillies
- Salt, to taste
- 1 tsp Oil
Preparation
Step 1
For preparing manga chemmen curry, roast the dried prawns and cook it in water.
Step 2
Add salt, green chillies and turmeric powder.
Step 3
When it is cooked add the mango pieces.
Step 4
Grind grated coconut with chilly powder and coriander powder. Add this to the cooked mango. Allow it to simmer for some time.
Step 5
Warm the oil in a kadai and let the mustard seeds crackle.
Step 6
Add dry red chillies and shallots. cook well and pour this to the curry.
Step 7
Manga chemmen curry is ready. Serve hot with rice.
Tip
For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.
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