Chemmeen Manga Muringaykka Curry-Kerala Style Prawns Curry
Chemmeen Manga Muringaykka Curry-Kerala Style Prawns Curry

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

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 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

  1. Wash, clean and devein the prawns.
  2. Make a very smooth paste of ingredients 2 – 6 by adding some water.
  3. Heat 1 tablespoon of coconut oil in a pan and saute ingredients 7 – 10 till shallots become light brown color.
  4. Add gambooge and saute for sometime.
  5. Add ground paste, water, salt, mango and drumstick pieces and cook for 10 minutes (or till done) in a low flame.
  6. Add cleaned prawns and cook till prawns are cooked.
  7. 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.

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