Prawn Mango Curry (Chemmeenum Mangayum)

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Prawn mango curry is a traditional Kerala favourite that pairs well with rice. Extremely popular in the coastal regions of Kerala, this is a light and delectable dish. There are also different variations of the dish based on the ingredient used to bring out the sourness that elevates any prawn dish.

Easy to cook, and packed with flavour, this dish is sure to become a favourite from your kitchen! If you’re looking for a dry prawns dish, be sure to check out the Masala Prawns.

Check out the video here!

Prawn Mango Curry (Chemmeenum Mangayum)

Difficulty: Beginner

Ingredients

Instructions

  1. Heat an earthen pot. Add a few tbsp of coconut oil. Add ginger, garlic and chillies. Saute for 2 min. Add shallots and saute for 5 to 10 min or until the shallots start to change colour.

  2. Add turmeric, coriander and chilli powders. Saute for 2 to 3 min. Add coconut milk, salt and curry leaves.Bring it to a boil.

  3. Add prawns and mango pieces. Lower the flame and simmer until the prawns and mango are cooked. Adjust the salt and add 1 tbsp of vinegar if needed.

  4. Rest for 30 min so that the prawns and mangoes have absorbed the flavours.

  5. Saute shallots and curry leaves in coconut oil and pour over the curry.

Note

PRAWNS   Thelli chemmeen (a small variety prawns) are the best for this recipe. Devein the prawns, wash and drain.

RAW MANGOES Usevery sour mangoes for this recipe. Peel and slice them into thick long pieces like thick french fries. 

COCONUT MILK   Extract coconut milk from 2 fresh coconuts by adding little water. Strain and use in this recipe. In this recipe we don't use ‘thempal’(which is coconut milk extracted with very little or no water) like our usual coconut milk based curries.

Only the second coconut milk is extracted and used in the preparation. If fresh coconut is not available, coconut milk can be extracted from desiccated coconut. Add warm water to desiccated coconut and grind after 10 min. Extract coconut milk. Even coconut milk powder mixed with hot water can be used in this recipe if fresh coconut is not available

 

EARTHEN POT cooking in an earthen pot (black seasoned earthen pot) enhances the flavour of this dish. The coconut milk will thicken as it sits in the earthen pot.So make sure that the coconut milk is slightly on the thinner side after cooking. Add little hot water if the gravy becomes too thick.

 

Keywords: seafood recipes,prawn mango curry, curry recipes, coconut milk based curries,nadan recipes, moms recipes, traditional recipes, kerala recipes, prawn recipes, chemmeenum mangayum, chemmeen, indian curry, thengapal curry
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