Name: Chemmeen Manga Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings (1 cup each)
Cuisine: kerala
Ingredients: 500 g prawns (cleaned and deveined); 1 pcs raw mango (medium, peeled and cubed); 3 tbsp coconut oil; 1 tsp mustard seeds; 0.25 tsp fenugreek seeds; 1 pcs onion (medium, finely sliced); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 3 pcs green chilli (slit lengthwise); 15 pcs curry leaves (divided); 0.5 tsp turmeric powder; 1.5 tsp kashmiri red chilli powder (for color and mild heat); 2 tsp coriander powder; 1.5 cup thin coconut milk (second extract); 0.75 cup thick coconut milk (first extract); 1.25 tsp salt

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Chemmeen Manga Curry Recipe | CraftMyMeals | CraftMyMeals

Ingredients

For 4 servings

500 g prawns (cleaned and deveined)
1 pcs raw mango (medium, peeled and cubed)
3 tbsp coconut oil
1 tsp mustard seeds
0.25 tsp fenugreek seeds
1 pcs onion (medium, finely sliced)
1 inch ginger (finely chopped)
4 pcs garlic (cloves, finely chopped)
3 pcs green chilli (slit lengthwise)
15 pcs curry leaves (divided)
0.5 tsp turmeric powder
1.5 tsp kashmiri red chilli powder (for color and mild heat)
2 tsp coriander powder
1.5 cup thin coconut milk (second extract)
0.75 cup thick coconut milk (first extract)
1.25 tsp salt

Nutrition per Serving

416

Calories

29g

Protein

23g

Carbs

Instructions

1
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
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
Reduce the heat to low. 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
Add the marinated prawns to the simmering gravy. 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
In a small pan, heat the remaining 1 tbsp of coconut oil for the tempering. 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
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.