Prawns Mango Curry


Prawns Mango Curry
Chemmeen Manga Curry ( Prawn Mango Curry) is just one simple delicacy which is sure to please anyone's taste buds.Prawns cooked in coconut milk along with our traditional spices and raw mango gives an authentic taste along with texture.

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 .

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