Kerala Malabar Chemmeen Manga Curry
Kerala Malabar Chemmeen Manga Curry is a delicious Kerala dish. Ready in about 45 minutes and serves 4 — a great addition to your daily meals.
45min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Grind the grated coconut with turmeric powder and 1/2 cup of warm water into a smooth paste; set aside.
2
In a clay pot (meen chatti) or heavy-bottomed pan, add the raw mango chunks, slit green chilies, julienned ginger, sliced garlic, Kashmiri chili powder, coriander powder, salt, and 1/2 cup water. Bring to a simmer until the mango is half-cooked, about 5 to 7 minutes.
3
Add the cleaned prawns to the pot and mix gently. Cook for about 4 to 5 minutes until the prawns turn pink.
4
Reduce heat to low and stir in the ground coconut paste. Warm gently without letting the curry boil vigorously.
5
In a separate small pan, heat coconut oil. Add mustard seeds and let them splutter, then add fenugreek seeds, sliced shallots, and curry leaves.
6
Fry the shallots until golden brown, then pour this tempering mixture over the curry.
7
Cover the pot immediately and let it rest for 10 minutes before serving hot with steamed red matta rice.
Ingredients
500g medium prawns, peeled and deveined
1 medium raw green mango, peeled and cut into medium chunks
1 cup freshly grated coconut
1/2 tsp turmeric powder
1 tbsp Kashmiri chili powder
1 tbsp coriander powder
1/2 tsp fenugreek seeds
1 tsp mustard seeds
2 sprigs fresh curry leaves
5 small shallots, thinly sliced
2 green chilies, slit lengthwise
1 inch ginger, julienned
3 cloves garlic, sliced
2 tbsp coconut oil
Salt to taste
1 cup water
*This AI-generated recipe may contain inaccuracies.