For the Curry |
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| 250g, cleaned and deveined Prawns | |
| 1 medium-sized, sliced (adjust based on sourness preference) Raw mango | |
| 1 cup Grated coconut | |
| 6 Shallots | |
| 3 Garlic cloves | |
| 3, slit Green chilies | |
| 1/2 tsp Turmeric powder | |
| 1 tbsp Chili powder | |
| 1 tbsp Coriander powder | |
| 1 sprig Curry leaves | |
| To taste Salt | |
| As needed Water | |
For Tempering |
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| 2 tbsp Coconut oil | |
| 1 tsp Mustard seeds | |
| 3 Dry red chilies | |
| A few Curry leaves |
Chemmeen Manga Curry (Prawn Mango Curry) is a traditional Kerala dish that combines succulent prawns with the tanginess of raw mangoes in a rich, spicy coconut gravy.
Chemmeen Manga Curry, also known as Prawn Mango Curry, is a cherished gem of Kerala’s coastal cuisine. This flavorful dish beautifully balances the briny sweetness of fresh prawns with the sharp tang of raw mangoes, all brought together in a creamy, spiced coconut gravy.
The base of the curry is made from freshly grated coconut blended with a hint of shallots and garlic, which lends it a rich and velvety texture. Spices like turmeric, chili powder, and coriander powder infuse the curry with warmth, while green chilies add a subtle kick. The highlight of the dish is the raw mango, which softens as it cooks, imparting its distinct tanginess to the curry.
Traditionally prepared in clay pots for enhanced flavor, this curry is seasoned with aromatic tempering of mustard seeds, dried red chilies, and curry leaves sautéed in fragrant coconut oil. The result is an irresistibly aromatic and flavorful dish that pairs perfectly with steaming hot rice or traditional Kerala appams.
Perfect for seafood lovers, Chemmeen Manga Curry is a must-try dish that showcases the harmony of tropical flavors and the culinary traditions of Kerala’s coastal regions. Whether served at a festive meal or a casual family lunch, this dish never fails to impress.
Note: This nutrition information is an estimate based on typical ingredients and preparation methods. Actual values may vary based on specific ingredients used and cooking methods. Always consult a nutritionist for accurate dietary advice.
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1
Done
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Prepare the Coconut PasteGrind grated coconut, shallots, and garlic into a smooth paste with a little water. Set aside. |
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2
Done
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Cook the Mango and PrawnsIn a clay pot or heavy-bottomed pan, add raw mango slices, turmeric powder, chili powder, coriander powder, salt, and water. Cook on medium heat until the mango softens. Add the prawns and green chilies. Cook until the prawns turn pink and are just cooked through. |
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3
Done
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Add Coconut PasteReduce the heat and add the coconut paste. Mix well. Simmer for a few minutes, ensuring the curry does not boil vigorously to avoid splitting the coconut milk. |
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4
Done
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TemperingHeat coconut oil in a small pan. Add mustard seeds and let them splutter. Add dry red chilies and curry leaves. Sauté for a few seconds. Pour the tempering over the curry. |
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5
Done
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Finish and ServeGarnish with a few fresh curry leaves. Serve hot with steamed rice or appam. Enjoy the tangy, spicy, and creamy flavors of Chemmeen Manga Curry, a true gem from Kerala's culinary traditions! 🌴🍤 |
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