prawns mango curry

Prawns mango curry

 Ingredients:

 Prawns /Shrimp/Chemmeen : 1/2kg

 Raw Mango /Pacha Manga :  1 small (peeled, sliced lengthwise- little finger-size)

 Shallots /Red Small Onion  : 6-8 (thinly sliced)

 Ginger : 1/2 ” piece

 Green Chilli : 3or4, slit lengthwise

 Curry leaves : 2 springs

 Turmeric Powder : 1/4 tsp

 Red Chilly Powder : 2 tsp

 Coriander powder : 1/4 tsp``

 Coconut Oil : 1 tsp

 Semi Thick Coconut milk – 2nd extract /Randampaal : 2 cup

 Thick Coconut milk -1st extract /Onnampaal : 1/2 cup

 Salt to taste

For Tempering :

 Red Small Onion  /Shallots : 6-8 (finely chopped)

 Curry Leaves : 1 sprig

 Coconut oil : 1 tsp

How to make  Nadan Chemmeen Manga Curry /Prawn Mango Curry : 

1. Crush together red small onion/shallots, ginger, green chillies and curry leaves. You may give it a pulse in a mixer/food processor.

 2.  In a pan (preferably in ‘Kalchatti’ an earthen pot), add the above crushed shallots-ginger spice mixture, turmeric powder, coriander powder, red chilli powder and salt to taste; add 1 tsp of coconut oil and start mixing it with your hand.Mix it thoroughly.

 3. Now add semi thick coconut milk /2nd extract /randampaal and half of the thick coconut milk/1st extract /onnampaal to it so that the mixture just covers the ingredients.

 4. Switch on fire and bring this to a boil. Once boiling add Prawns and sliced raw mango pieces and cook  .Stirring occasionally.Otherwise there is a chance of getting coconut milk curdle.(Note : If mango is not sour enough, you can add a piece  of kudam puli )  while boiling the gravy.

 5. Now reduce the flame to medium- slow,check and adjust the salt. Close and cook it for 10 mins(approx) or till the prawns completely absorbs it.

 6. Pour the remaining half of the thick coconut milk /1st extract/onnampaal; reduce the fire to low for a minute and gently shake so that it gets mixed.

 7. In a frying pan, heat coconut oil put sliced small onions/ shallot, curry leaves, saute till it turns to light brown and add to the curry…Serve with hot plain boiled rice .