Dry Prawns and Raw Mango Curry

This is a traditional curry called unakka chemmeen manga curry in Kerala. This is an all-time favorite even though it is the best option in rainy season when fresh fish is rarely available and the mango season is on. Prawns are dried and stored for future use.

Basic info about the recipe

Cuisine                                                 - South Indian

Serves                                                  - 2 people.

Ingredients:

1. Dry prawns                                 - 100 gms
2. Coconut                                      - half a coconut( 1 cup)
3. Raw mango                                - 1 no:
4. Green chilli                                  - 3 nos
5. Ginger                                        - 1 inch long piece
6. Curry leaves                               - few sprigs
7. Shallots                                      - 7-8 nos
8. Oil                                              - 2 tsp
9. Salt                                            - to taste
10. Turmeric powder                         - ½ tsp
11. Red chilli powder                         - ½ tsp
12. Feugreek seeds                          - ½ tsp

Method: Remove the head and tail of the prawns and wash thoroughly. Soak for 10 mts in water.

Dry roast the prawns till golden brown. Add the mango pieces, turmeric powder, salt and half a cup of water to it and cook for 5mts.

Grind the grated coconut, ginger, green chillies and 4 shallots to a fine paste.

Add this mixture to the cooked prawns and mango and mix well. Let everything cook together again for 5 mts.

Heat oil in a pan and add fenugreek(methi seeds). Wait for them to splutter Now add   curry leaves, remaining shallots, bit of red chilli powder and fry till golden brown. Pour to the top of the curry.  Serve hot with rice.

Notes: Use of raw mango depends upon on the sourness.

I have added 3 green chillies and half a tsp of red chilli powder. You can decrease the numbers as per your taste.