Prawns Curry (With Raw Mangoes)

Along with crabs the next seafood option that stirs me up are prawns. This next dish is a typical Kerala curry dish. This dish can be prepared without raw mangoes as well but I love the sour taste of mangoes which makes the curry extra delicious. To get the best of this curry serve it with plain rice. 

Ingredients

• 1 kg Prawns/chemeen cleaned and deveined
• 2 Raw Mango/pacha manga
• 1 ½ tbsp. Chilly Powder
• ½ - ¾ tsp. Turmeric Powder
• 1 small dried gamboge/kokkum( KudumPuli)
• 2 Green Chillies slit
• 1 inch Ginger crushed
• 3-4 shallots/pearl onions/small onions
• Salt-to taste
• 2 stalks Curry leaves
• 2 ½ cup coconut grated
• 1 tbsp. Coconut oil

In a grinder, grind chilli, turmeric and coriander powder with grated coconut. 

Transfer this into a bowl and add 2 ½ cups of water and with the help of a sieve (Arippa) extract the coconut mixture. You will get a thick spicy coconut milk mixture. Add a little more water to the grinded coconut and extract the content by adding ½ cup of water. Keep the spicy coconut milk aside and discard the coconut mixture.

In a non-stick pan or I used clay pot (meen chatti), add the coconut milk, green chillies, curry leaves, ginger and gamboge/kudampuli and salt. Bring to boil on a medium high flame for about 5-6 minutes. Discard the gamboge and add raw mangoes and prawns. Cook till prawns are done and the curry thickens. Remove from the flame.

In a pan, add coconut oil and sauté shallots/ cheriya ulli/small onions till brown. Add this to the top of the curry.

Serve with plain rice.