Chemmeen Manga Curry
A homestyle Kerala curry where tender prawns simmer with sour raw mango in a lightly spiced coconut gravy. It is tangy, comforting, and especially good with steamed rice for a simple coastal meal.
For 4 servings
- prep · ~4 min
Prepare the coconut paste.
1.Add grated coconut, garlic, ginger, Kashmiri red chili powder, turmeric powder, and fenugreek powder to a blender.2.Pour in 0.5 cup water.3.Grind to a smooth paste and set aside. - saute · ~4 min
Cook the shallots and curry leaves.
1.Heat coconut oil in a clay pot or saucepan over medium heat.2.Add shallots and curry leaves.3.Cook until the shallots soften and smell sweet, about 3 to 4 minutes. - simmer · ~5 min
Build the curry base.
1.Add the coconut paste to the pot and stir well.2.Pour in the remaining 1 cup water and mix until smooth.3.Add salt, green chili, and raw mango slices.4.Bring to a gentle simmer.TIPKeep the heat medium-low once the coconut paste goes in so the gravy stays smooth and does not split. - simmer · ~6 min
Cook the mango until slightly tender.
Let the curry simmer for 5 to 6 minutes, just until the mango begins to soften and flavor the gravy.
- simmer · ~5 min
Add the prawns and finish the curry.
Add the cleaned prawns and simmer for 4 to 5 minutes until they turn pink and are just cooked through. Shake the pot gently once or twice instead of stirring too much.
TIPDo not overcook the prawns or they turn rubbery. - rest · ~5 min
Rest the curry for a few minutes.
Turn off the heat and let the curry sit for 5 minutes so the sour mango, coconut, and prawn flavors come together.
- serve
Serve hot with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a firm, sour raw mango; very ripe mango will make the curry sweet instead of tangy.
- 2Grind the coconut paste very smooth so the gravy stays silky and coats the prawns evenly.
- 3Once the coconut paste is added, keep the curry at a gentle simmer to prevent the gravy from splitting.
- 4Add prawns only after the mango has softened slightly, so both finish cooking at the right time.
- 5Shake the pot instead of stirring hard after adding prawns, which helps keep them whole and tender.
- 6A clay pot gives the curry a more traditional Kerala taste and helps the sour mango mellow as it rests.
- 7This curry tastes even better after a short 5 to 10 minute rest, when the mango sharpness blends into the coconut gravy.
Adapt it for your goals.
Fish
Replace prawns with firm fish like seer fish or tilapia for a similar coastal curry with a softer, flaky finish.
spicierSpicier
Add an extra green chili or a little more Kashmiri chili powder if you want a hotter curry without changing its character.
thicker gravyThicker-gravy
Use slightly less water for a richer, thicker curry that clings beautifully to hot rice.
vegetarianVegetarian
Skip the prawns and use more raw mango with chunks of ash gourd or drumstick for a Kerala-style coconut mango curry.
Why this is on our healthy list.
Protein-Rich Seafood
Prawns make this curry filling and satisfying while contributing lean seafood protein to the meal.
Contains Healthy Fats
Fresh coconut and coconut oil add natural fats that bring satiety and help carry the dish's spices and aromatics.
Aromatic Digestive Spices
Ginger, garlic, curry leaves, and fenugreek add flavor depth and are traditional ingredients often valued in home cooking.
Fruit-Based Tanginess
Raw mango provides the curry's sourness naturally, adding freshness and brightness without relying on vinegar.
Frequently asked questions
Yes, but thaw them fully and pat them dry first so they do not water down the gravy or cook unevenly.
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