There are so many recipes of mom that I am yet to share here and it’s mostly simple recipes. This Chemmeen-Manga curry (Prawns with raw mangoes) is super spicy with beautiful tangy notes of the raw mango. The prawns are cooked just right that it almost has that crunchy texture when bite into.
You need –
- Prawns/Chemmeen – 1 kilo, peeled and deveined, leaving the tails intact
- Raw mango – 1, sliced into pieces with the skin on
- Shallots – 4-5, thinly sliced
- Ginger – 1’inch, thinly sliced
- Green chili – 2-3 or as per taste
- Thin coconut milk – 1 cup
- Thick coconut milk – ½ cup
- Fenugreek seeds – ½ teaspoon
- Coriander powder –2 teaspoon
- Chili powder – 1.5 tablespoons or adjust to taste
- Turmeric powder – ½ teaspoon
- Curry leave – 2 twigs
- Salt to taste
- Coconut oil – 2 tablespoons or as required
How to –
Heat a earthenware/meen chatti or a heavy bottom pan and add the oil. Add the fenugreek seeds, curry leaves and allow to splatter. Add the slit green chilies, ginger and saute briefly. Add the shallots and cook till translucent. Add the coriander powder, chili powder, turmeric powder and cook till the raw smell of the spices goes off and oil starts to separate.
Add the thin coconut milk, mango pieces, salt to taste and bring to a rolling boil. Add the prawns and cook till prawns are done and the mango pieces are tender.
Add the thick coconut milk and bring to gentle simmer. Turn the heat off, add the remaining curry leaves and drizzle about a teaspoon of coconut oil. Put the lid on and let the curry sit for at least an hour before you serve. Serve with steamed rice.