Chemeen Manga Curry. Prawn mango curry (chemmeen manga curry), a traditional dish from Kerala, has prawns and raw mangoes cooked in creamy coconut sauce. The raw mangoes impart a light tangy flavor to the dish which is absolutely amazing. I should say that's one of the few exciting things that I look forward to in this scorching summer season.
Unakka Chemmeen Manga Curry – Dried Prawns Mango Curry is a very common curry in Kottayam. My mom makes it, my mother-in-law makes it and I have tasted it at almost every relatives house. We love this irresistible combination of shrimp and mango. You can cook Chemeen Manga Curry using 18 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Chemeen Manga Curry
- You need 2 of Kudampuli (Gambooge or Malabar Tamarind).
- You need 500 Grams of Prawns (Shelled and cleaned).
- Prepare 1 Cup of Mango Raw (cubed).
- You need 4 of Green Chilli (split on the side).
- It’s 1 Tablespoon of Ginger (sliced thinly).
- It’s 1 Sprig of Curry Leaves.
- Prepare 1/2 Teaspoon of Turmeric Powder.
- You need of Salt (to taste).
- Prepare 2 Teaspoons of Chilli Powder.
- It’s 1 Cup of Coconut Shredded.
- It’s 1 Clove of Garlic.
- You need 1 Teaspoon of Coriander Powder.
- Prepare 4 of Shallots.
- Prepare 1 Tablespoon of Coconut Oil.
- Prepare 1 Teaspoon of Mustard Seeds.
- You need 1/2 Sprig of Curry Leaves.
- Prepare 3 of Chilli Dried (diced).
- You need 1/2 Teaspoon of Chilli Powder.
Chemmeen Manga Curry as we call it at home is a simple Kerala Style Curry prepared with Prawns/Shrimp & Mango in a Coconut/Coconut Milk Base. The Curry is tempered in Coconut Oil with mild seasonings to add flavour to the Curry. This Chemmeen Manga Curry is one of my MIL's speciality. Chemmeen manga curry translated to Shrimp Curry with Raw Mangoes.
Chemeen Manga Curry instructions
- Soak the kudampuli in 1/2 a cup of water and keep aside for 10 minutes.
- Into an earthern pot, add the prawns, mango, green chilli, ginger, curry leaves, salt, turmeric powder, chilli powder.
- 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.
- 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.
- 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.
- 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.
- Serve hot with rice and pappadam.
The mangoes infuse the curry with a unique tangy flavor while the coconut binds everything together. Hot coconut oil tempered curry leaves and spices add the finishing touches to this curry. This dish is a perfect example of fresh simple dishes packing a punch. If you have dried Shrimp at home use that instead of fresh Shrimp. In a kadai combine crushed onion- ginger mix,prawns,chilly powder,turmeric powder,green chilly,salt,curry leaves and coconut milk.
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