Chemmeen Manga Muringaykka Curry is a Kerala style prawn curry with mango and drumstick in coconut gravy.
Best combination
- Rice + Thoran/ Mezhukkupuratti/ Ularth
Chemmeen Manga Muringaykka Curry | Kerala Style Prawns Curry in Coconut Gravy
Print ThisIngredients
- 1. Prawns - 250 gms - Cleaned and deveined (Chemmeen/ Konju)
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- 2. Coconut - Grated - 1/2 Cup (Thenga)
- 3. Turmeric powder - 1/4 Teaspoon (Manjalpodi)
- 4. Red chilly powder - 1 1/2 Teaspoon (Mulakpodi)
- 5. Coriander powder - 1/2 Teaspoon (Mallipodi)
- 6. Fenugreek sees - 1/8 Teaspoon (Uluva)
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- 7. Shallots - 1/2 Cup - Finely sliced (Chuvannulli)
- 8. Ginger - 2 Teasoon - Finely chopped (Inji)
- 9. Green chilly - 5 Nos - Slitted (Pachamulak)
- 10. Curry leaves - 1 Stem (Curry vepila)
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- 11. Gambooge - 1 Small piece (Kudampuli)
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- 12. Drumstick - 1 No - Cut into 2 Inch pieces (Muringaykka)
- 13. Mango with less sourness - 8 Medium pieces (Mango)
- 14. Water - 2 Cups
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- 15. Salt - As required
- 16. Coconut oil - 2 Tablespoon
Instructions
- Wash, clean and devein the prawns.
- Make a very smooth paste of ingredients 2 – 6 by adding some water.
- Heat 1 tablespoon of coconut oil in a pan and saute ingredients 7 – 10 till shallots become light brown color.
- Add gambooge and saute for sometime.
- Add ground paste, water, salt, mango and drumstick pieces and cook for 10 minutes (or till done) in a low flame.
- Add cleaned prawns and cook till prawns are cooked.
- When done, add a tablespoon of coconut oil, some curry leaves and keep the pan covered for at least 15 minutes for more taste.
Notes
• Peel off the skin of mango completely, else mango pieces will look in black color with the skin. • Amount of mango added can be adjusted according to the sourness of the mango. • Prepare Chemmeen Manga Muringaykka Curry in earthen kadai for more taste. • It can be prepared in night and serve next day for better taste. The curry won’t be spoiled as gambooge (Kudampuli) is added.