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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.
For 4 servings
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.
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.
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.
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.
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.
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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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.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 415.94 calories per serving with 29.26g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
To reduce the fat content, use light coconut milk instead of thick and thin versions, and reduce the coconut oil to 1.5 tablespoons.
Use canned coconut milk to save time on extracting fresh milk. You can also use pre-peeled and deveined frozen prawns.
Reduce the Kashmiri red chili powder to 1/2 tsp and skip the green chilies to make a milder version for kids.