This curry is one of kerala’s authentic dish.There are many version to its preparation and frankly all methods are just as tasty. This method came my way when I was watching a cook show.With my love for prawns and being a malayalee myself , would I ever let go to try this dish!!
The curry is best prepared in a claypot/mann chathi / periuk belanga for best taste.And a day old curry tastes more authentic what with the sourness of the mango is well incorporated with the spices that gives a rich ,thick and sweet sour taste to the dish.
The mango that is usually used is the unripe green variety.But I prefer the semi ripe as I do not like that much of sourness to my dishes.I was lucky enough to get semi ripe mangoes in Jusco ,and grab a few.
The verdict : This is one recipe that I am going to make again and again!
Prawns ½ kg
Raw or semi ripe mango(large) - 1 no
Shallots - 6 nos
Tomatoes - 2 no
Green chillies – 1 large slice thinly
½ in ginger(julienne)
1 cup coconut milk
2 sprigs curry leaves
Salt to taste
¼ tsp sugar
Pound together
Garlic pods - 3 nos
Ginger - A small piece
Powders
Chilly powder - 1 tbsp
Turmeric powder - 1 tsp
Cumin powder(Jeerakam) - 1 tsp
Coriander powder – 1 tbsp
Use a claypot for best result.Heat 1 tbsp oil.Saute ginger garlic paste until fragrant.Add in all the powders and stir a few secs .Add in chopped tomatoes and stir further.Do not add oil or water.The tomatoes will let out some fluid which is enough to sauté the ingredients.Add in chopped green chillies and stir again.After a few seconds the wonderful aroma of green chillies will fill the room.At this stage , add in julienne ginger, whole shallots,cut mangoes , prawns and curry leaves. Add in ½ cup water and simmer gentle.Add in sugar and salt to taste.Finally add in coconut milk and simmer for a few mins.You can add water if you want the gravy to be more lighter.Close fire once the desired gravy is attained.Some do use tamarind juice or kodumpuli for the dish.It will give more sourish taste to the curry .Kodumpuli is something that you cant get it here in Melaka, so you can use tamarind juice if desired.Instead of coconut milk you can also grind 2 tbsp fresh grated coconut and add it into the gravy.
This recipe heads its way to the Mango Moods Event hosted by Anupama of Food n More
The curry is best prepared in a claypot/mann chathi / periuk belanga for best taste.And a day old curry tastes more authentic what with the sourness of the mango is well incorporated with the spices that gives a rich ,thick and sweet sour taste to the dish.
The mango that is usually used is the unripe green variety.But I prefer the semi ripe as I do not like that much of sourness to my dishes.I was lucky enough to get semi ripe mangoes in Jusco ,and grab a few.
The verdict : This is one recipe that I am going to make again and again!
Prawns ½ kg
Raw or semi ripe mango(large) - 1 no
Shallots - 6 nos
Tomatoes - 2 no
Green chillies – 1 large slice thinly
½ in ginger(julienne)
1 cup coconut milk
2 sprigs curry leaves
Salt to taste
¼ tsp sugar
Pound together
Garlic pods - 3 nos
Ginger - A small piece
Powders
Chilly powder - 1 tbsp
Turmeric powder - 1 tsp
Cumin powder(Jeerakam) - 1 tsp
Coriander powder – 1 tbsp
Use a claypot for best result.Heat 1 tbsp oil.Saute ginger garlic paste until fragrant.Add in all the powders and stir a few secs .Add in chopped tomatoes and stir further.Do not add oil or water.The tomatoes will let out some fluid which is enough to sauté the ingredients.Add in chopped green chillies and stir again.After a few seconds the wonderful aroma of green chillies will fill the room.At this stage , add in julienne ginger, whole shallots,cut mangoes , prawns and curry leaves. Add in ½ cup water and simmer gentle.Add in sugar and salt to taste.Finally add in coconut milk and simmer for a few mins.You can add water if you want the gravy to be more lighter.Close fire once the desired gravy is attained.Some do use tamarind juice or kodumpuli for the dish.It will give more sourish taste to the curry .Kodumpuli is something that you cant get it here in Melaka, so you can use tamarind juice if desired.Instead of coconut milk you can also grind 2 tbsp fresh grated coconut and add it into the gravy.
This recipe heads its way to the Mango Moods Event hosted by Anupama of Food n More
Wowww fantastic curry, we usually combine mango with fish,but never with prawns, sounds truly delicious..
ReplyDeletetried the recipe, loved it thanks
ReplyDelete