Prawn Mango Curry | Chemmeen Manga Curry
Traditional Kerala style prawn mango curry or chemmeen manga curry with prawns and raw mangoes in coconut sauce.
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Ingredients
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 1 large onion chopped
- 2 cm fresh ginger chopped
- 5-6 garlic cloves chopped
- 1-2 large green chilies cut lengthways
- 2 tablespoon coconut slices
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon red chili powder
- 1 cup diced raw mangoes
- 300 g prawns cleaned and deveined
- 1 cup thin coconut milk
- ½ cup thick coconut milk
- Salt to taste
- Water
- 1 sprig of curry leaves
Instructions
- Heat oil in a large pan over medium-high heat. Splutter mustard and fenugreek seeds. Tip in onion, and sauté for 2-3 minutes or until browned.
- Add ginger, garlic, green chilies and curry leaves. Sauté, stirring, for 1-2 minutes or until aromatic. Add coconut slices, and fry for a minute or two. Stir in ground turmeric, ground coriander and red chili powder. Fry for a minute.
- Add mangoes, prawns and enough salt. Pour thin coconut milk and enough water (I added ½ cup water) to make thick sauce. Cook, covered, for 6-7 minutes or until the prawns are cooked through.
- Stir in thick coconut milk, and cook, covered, for another 2 minutes. Garnish with more curry leaves, if desired.
Nutrition
Serving: 1g | Calories: 361kcal | Carbohydrates: 19g | Protein: 21g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Cholesterol: 158mg | Sodium: 300mg | Fiber: 2g | Sugar: 9g