keralaMediumnon vegetariangluten freedairy freesoy free
Chemmeen Manga Curry
POPULARITY
0.0/5
TASTE SCORE
8/10
A delightful Kerala prawn curry where juicy shrimp and tangy raw mango swim in a creamy, spiced coconut milk gravy. This coastal classic balances sweet, sour, and spicy flavors perfectly, best enjoyed with steamed rice.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
411
411
CALORIES · 1 CUP
Protein28g · 27%
Carbs22g · 21%
Fat25g · 55%
Fiber4g
Sodium1106mg
Potassium733mg
Phosphorus384mg
INSTRUCTIONS
6 steps. 25 minutes total.
6 STEPS
- 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
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
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
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
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
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.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the prawns. They cook very quickly and will turn rubbery if cooked for too long.
- 2The tanginess of the curry depends on the sourness of your mango. Adjust the quantity of mango accordingly.
- 3Never boil the curry after adding thick coconut milk, as it can split and ruin the texture of the gravy.
- 4For the best flavor, use a traditional earthen pot (manchatti) for cooking.
- 5Letting the curry rest is crucial. The flavors develop and deepen as it sits.
RECIPE VARIATIONS
Adapt it for your goals.
healthy
Healthy
To reduce the fat content, use light coconut milk instead of thick and thin versions, and reduce the coconut oil to 1.5 tablespoons.
quickQuick
Use canned coconut milk to save time on extracting fresh milk. You can also use pre-peeled and deveined frozen prawns.
kid friendlyKid friendly
Reduce the Kashmiri red chili powder to 1/2 tsp and skip the green chilies to make a milder version for kids.
PAIRS WELL WITH
