Categories: Quick Recipes

Chemmeen Manga Muringaykka Curry | Kerala Style Prawns Curry in Coconut Gravy

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: 10 m Cooking Time: 15 m

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

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.

Anishya