Chemmeen Manga Curry

1. 1

   Step 1

   • a.In a bowl, combine the cleaned prawns with 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt. Mix well to coat the prawns evenly and set aside for 15 minutes while you prepare the other ingredients.
2. 2

   Step 2

   • a.Heat 2 tbsp of coconut oil in a clay pot (manchatti) or a wide pan over medium heat. Add the sliced onions and sauté until they turn soft and translucent, about 4-5 minutes. Add the chopped ginger, garlic, slit green chilies, and about 10 curry leaves. Sauté for another 2 minutes until fragrant.
3. 3

   Reduce the heat to low

   • a.Add the remaining turmeric powder, red chili powder, and coriander powder. Stir continuously for about 1 minute until the raw smell of the spices disappears. Add the cubed raw mango, remaining salt, and the thin coconut milk. Mix well, bring to a gentle simmer, and cook covered for 8-10 minutes, or until the mango pieces are tender but still hold their shape.
4. 4

   Add the marinated prawns to the simmering gravy

   • a.Cook for 3-5 minutes, just until the prawns turn pink and curl up. Reduce the heat to the lowest setting, pour in the thick coconut milk, and stir gently. Warm through for 1-2 minutes, ensuring it does not boil, then turn off the heat.
5. 5

   In a small pan, heat the remaining 1 tbsp of coconut oil for the tempering

   • a.Add the mustard seeds and let them splutter completely. Add the fenugreek seeds and the remaining 5 curry leaves and sauté for 30 seconds until fragrant. Pour this tempering over the prepared curry.
6. 6

   Step 6

   • a.Cover the pot and let the curry rest for at least 20-30 minutes to allow the flavors to meld beautifully. Serve hot with steamed rice or appam.

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