Chemeen Manga Curry

Chemeen Manga Curry

Best made in an earthern pot, eaten with hot rice and pappadam; this tangy prawns curry is tailor made for a rainy afternoon :)



  1. 2 Kudampuli (Gambooge or Malabar Tamarind)
  2. 500 Grams Prawns (Shelled and cleaned)
  3. 1 Cup Mango Raw (cubed)
  4. 4 Green Chilli (split on the side)
  5. 1 Tablespoon Ginger (sliced thinly)
  6. 1 Sprig Curry Leaves
  7. 1/2 Teaspoon Turmeric Powder
  8. Salt (to taste)
  9. 2 Teaspoons Chilli Powder
  10. 1 Cup Coconut Shredded
  11. 1 Clove Garlic
  12. 1 Teaspoon Coriander Powder
  13. 4 Shallots
  14. 1 Tablespoon Coconut Oil
  15. 1 Teaspoon Mustard Seeds
  16. 1/2 Sprig Curry Leaves
  17. 3 Chilli Dried (diced)
  18. 1/2 Teaspoon Chilli Powder


30 mins
  1. Add Photo

    Soak the kudampuli in 1/2 a cup of water and keep aside for 10 minutes

  2. Add Photo

    Into an earthern pot, add the prawns, mango, green chilli, ginger, curry leaves, salt, turmeric powder, chilli powder

  3. Add Photo

    Add the kudampuli from step 1 with the water used to soak the kudampuli to the earthern pot along with an additional 1/2 cup of water

  4. Add Photo

    Bring the mixture in the earthern pot to a boil on high heat and reduce the heat to let it simmer for about 10 to 12 minutes till about half of the water is reduced

  5. Add Photo

    Grind the ingredients under the heading - "To Grind" to a smooth paste. Add this along with 1/2 cup of water to the prawns mixture

  6. Add Photo

    Let the mixture come to a boil on high heat and then reduce the heat to let it simmer for about 5 to 6 minute

  7. Add Photo

    Serve hot with rice and pappadam

Add Step



Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords