Of Flavours & Tastes…

Chemeenum mangayum thengayarachu vachathu !! (Prawns and raw mangoes in coconut based gravy)

Most of the Kerala seafood recipes ask for coconut base.I think Kerala will be the only cuisine calling for so much of coconut dishes in particular.This is a superb combination of Prawns,drumsticks and mangoes simmered in light spices and coconut.
  • 400 gms of peeled prawns
  • 2 drumsticks peeled,cleaned and cut into 2 inch size
  • 1 cup sliced raw mangoes (should be sour)
  • 1 green chilly split lengthwise
  • 1/4 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 1/2 cup shallots sliced
  • 2 sprig curry leaves
  • 1 dried red chilly (kollamulaku)
  • Water ,Oil and salt as required
For coconut paste
  • 1 cup grated coconut
  • 1/2 tsp turmeric powder
  • 2 tbsp kashmiri chilly powder
  • 1 inch piece of ginger
  • 2 small garlic cloves
  • 1/2 cup water
Preparing this curry:
  • Grind everything in the coconut paste section into a smooth paste.
  • In a pot,preferably earthernware one (manchatty as we call in malayalam), put the cleaned prawns,drumsticks,mango pieces,green chillies along with the coconut paste and water as needed.The level should be that of ingredients.Add salt and some curry leaves.Bring to boil.
  • Simmer over law heat for 6-7 mts till everything been cooked well and gravy thickens .(prawns will be cooked fast)
  • Heat coconut oil in a small pan and splutter mustard,fenugreek seeds.Add the chopped shallots and fry till it turn light brown.Throw the dried chilly and curry leaves and pour it over the curry
This curry will be even tastier next day..

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This entry was posted on January 24, 2011 by in Fish, kerala food, Non-veg curries.


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