Chemeen Manga Curry
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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 :)

Deepthi

Ingredients

6-serving
  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

Method

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

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

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    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

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    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

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    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

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    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

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    Serve hot with rice and pappadam

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