1. Chef Ashokkumar
Chemmeen Manga Curry
Ingredients
500 gms Cleaned Deveined Prawns
100 gms Raw mango
50 gms Shallots
10 gms Fresh Ginger
5 gms Garlic
15 gms Fresh Green Chili slit lengthwise
2 Sprigs Fresh Curry leaves
2 gms Turmeric Powder
7 gms Red Chili Powder
4 gms Coriander Powder
20 ml Coconut Oil
500 ml Fresh Semi Thick Coconut milk
Salt to taste
For Tempering :
3 gms Fenugreek Seeds
3 gms Mustard Seeds
Curry Leaves : 1 sprig
2. Chef Ashokkumar
Procedure
Saute Shallots, Garlic, Ginger, Fresh Green Chilies and curry leaves in
little coconut oil and blend it together in a blender and keep aside.
Clean and devein the Prawns and wash it thoroughly, marinate it with
little turmeric and salt.
In a earthen pot add the blended Shallots, Garlic, Ginger, Fresh Green
Chilies and curry leaves paste , turmeric powder, coriander powder, red
chili powder and salt to taste.
Add semi thick coconut milk to it so that the mixture just covers the
ingredients and simmer gently.
Once it is boiling add diced raw mango pieces and cook until mango
pieces are tender and cooked through.
Add the prawn pieces to the simmering mango curry and adjust the
seasoning.
Simmer for few minutes until the prawns are cooked.
In a frying pan, heat coconut oil, splutter Mustard seeds , Fenugreek
seeds, sliced Shallot, Curry leaves, saute till it turns to light brown and
add to the curry…Serve with boiled rice or with Appam, .
