Chemeen Manga Curry /Kerala Prawns & Mango Curry
250 gms chemmen/prawns
1 small mango cut into long medium pieces
1” piece ginger cut into long thin slices
3-4 green chilies slit
2 sprigs curry leaves
¾ cup fresh coconut (or ½ cup dry desiccated coconut)
½ tsp turmeric powder
1 tsp coriander powder
½ tsp chili powder
¼ tsp fenugreek powder
2 tsp coconut oil
1 tbsp oil
½ tsp mustard seeds
2 shallots chopped fine
A pinch of fenugreek powder
1 sprig curry leaves
In a pan or ‘chatti’, place prawns, mango, green chilies, ginger, curry leaves, turmeric powder, coriander powder, chili powder, fenugreek powder, coconut oil and salt along with ½ cup water and cook till prawns are cooked and mangoes are soft. (Prawns will release water)
Grind coconut to a smooth paste using little water and add to prawns. Add more water to get your desired consistency. When it starts to simmer, take off fire. (Don’t let it boil)
To temper, heat oil and add mustard seeds.
When it splutters, add shallots and curry leaves. When the shallots turn light brown, take off fire and add fenugreek powder. Pour this into the curry and mix gently.
Serve with hot rice.