Thursday, November 14, 2013

Prawn Mango Curry in Coconut Gravy/ Varutharcha Chemeen Manga Curry

Ingredients ( Serves 4)

To marinate:
Prawns       1 lb/ 450gms
Chilli powder        1 tsp
Turmeric powder  1/2 tsp

To make Coconut Paste:
Grated Coconut       3/4 cup
Chilli powder          1tsp
Turmeric        1/2 tsp
Jeerakam/Fennel seeds     1tsp
For gravy:
Mango   1
Ginger    1 inch
Coriander powder      1 Tbsp
Curry Leaves    1 Spring
Salt to taste

For Tempering:
Pearl onion       5-6
Coconut oil      2 tsp


Clean the prawns and marinate it with chilli and turmeric powder and keep it aside.
Clean the mango and peel the skin off (I usually prefer to keep the skin). Slice it into small Pisces. 
In a clay pot, add the sliced mango, chopped ginger, coriander power, half the curry leaves, salt and enough water to cover the mango and cook on medium heat. 

Meanwhile grind the coconut, chilli powder, turmeric power and fennel seeds to fine paste adding  enough water.

Once the mango is cooked, add the prawns and cook for another 2-3 minutes.


When the prawns are almost done, add  coconut paste and cook till the raw taste of the coconut is gone, preferably for 3-5 minutes.
Heat coconut oil in a pan and fry the sliced shallots till they turn golden brown. Add this to the curry.
Add the rest of the curry leaves and give a good stir. Delicious Prawns mango curry is ready. Serve it with rice or ari puttu/ rice steam cake :)



1 comment:

supriya said...

the traditional way of making fish curry...with mango...mouthwatering!