 |
| CHEMMEEN MANGA CURRY - KERALA STYLE PRAWN CURRY WITH MANGOES |
Prawns/Shrimps are always considered as a treat at home, relatives visit from Cochin or when we visit Cochin, Prawns are one default must-buy along with various other Fish varieties. The reason was the fresh catch, which was not a scenario in CBE. It is that the Seafood we get in Coimbatore is not as fresh and tasty as the ones from the coastal town. As a family norm - a chance to eat fresh seafood should never be missed. A whole batch of Prawns, cleaned, de-shelled and ready to be cooked - the whole family awaits the treat. But a small batch is always sneaked in by my MIL to prepare this curry or to be added along with various Thoran/Mezhukkupuratti, which are her favourites.
Chemmeen in Malayalam refers to Prawns/Shrimps. The tiny variety of Shrimps taste great in this Curry, but cleaning is, of course, a tedious job. But a little way can convert this curry into a delicacy. The Mangoes infuse a unique tanginess into the Prawn Curry. But the overall taste and flavour of this Chemeen Manga curry come from the Coconut. You can either make the Curry with ground Coconut Paste or with fresh homemade Coconut Milk. Finally temper the Chemmeen Manga Curry in Coconut Oil with mild seasonings like Mustard Seeds, Fenugreek Seeds, Curry Leaves and Shallots. This Chemmen Manga Curry/Prawn Curry with Mangoes is a simple recipe with very few ingredients. The taste of this curry comes from the fresh flavours of the ingredients used in the Curry.
But recently while I was watching a Malayalam Movie called Cuban Colony where they refer to a regional delicacy of Angamaly- Angamaly Manga Curry. Referred as a must serve item in Sadhyas/Banquets in Angamaly region. Angamaly is a place near to Cochin, Kerala. I was instantly impressed by the legend of the Curry and immediately I searched through the internet for Angamaly Manga Curry to find a curry similar to this Chemmeen Manga Curry. Though a version without Prawns in it. But the trick behind that tasty Angamaly Manga Curry is the hand crushed ingredients along with Coconut Oil which makes the curry more flavourful & tasty. Crushing the ingredients using the hands brings our the essential oils reacting along with the body heat.
For more CURRY RECIPES, Click here...
Cuisine - Kerala(South India)
Recipe Type - Curry
Spice Level - Medium-High
Difficulty - Easy
Serves - 2- 3
Author - SM
Preparation Time - 10-15 Minutes
Cooking Time - 15-20 Minutes
HOW TO MAKE CHEMMEEN MANGA CURRY - KERALA STYLE PRAWN CURRY WITH MANGOES
INGREDIENTS :
Prawns/Shrimps - 1/4 KgRaw Mango - 1 Medium Sized Mango
To Crush(using Hands):
Shallots - 5-6 Nos.Green Chillies - 5-6 Nos.
Ginger - 1/2" Piece
Curry :eaves - 2 Sprigs
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1/2 Tspn
Coriander Powder - 1 Tspn
Coconut Oil - 1 Tspn
Thick Coconut Milk - 1/2 Cup
Thin Coconut Milk - 1Cups
Salt - To Taste
For Tempering :
Coconut Oil - 1 TbspnMustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/4 Tspn
Shallots - 3-4 Nos.
Curry Leaves - 1 Sprig.
METHOD :
- Clean, de-shell and de-vein the Prawns/Shrimps and keep it aside.
- Peel, cut and discard the seed from the Mango, cut it into pieces & keep it aside.
- Finely chop Shallots, Ginger & slit Green Chillies into two.
- Add the above ingredients into an Earthen Pot/Pan along with Curry Leaves.
- Gently crush the ingredients using your hand, mix it thoroughly for a few minutes until the ingredients seem to be well crushed.
- Add Turmeric Powder, Red Chilli Powder, Coriander Powder along with a dash of Salt to the crushed ingredients.
- Add Coconut Oil to the above and mix it well using your hands.
- Mix it thoroughly for a few minutes.
- Pour in the Thin Coconut Milk and mix it again.
- Add Mango Pieces & Prawns/Shrimps to the Curry mixture.
- Now you have to mix it carefully, gently swirl it using your hand(just clockwise).
- Add enough Coconut Milk so that it covers the ingredients.
- Switch on the flame and place the Earthen Pot/Pan over it.
- Cook the Chemmeen Manga Curry on a medium flame.
- Cook until the Mango Pieces soften and cooked(it shouldn't be overcooked.
- Prawns/Shrimps would be cooked by this time.
- Gently stir the Curry occasionally, otherwise, the Coconut Milk may get curdled.
- Now Pour the Thick Coconut Milk and cook the Chemmeen Manga Curry on a very low flame for a minute or two. Gently swirl the Pan at intervals at this stage.
- Switch off the flame and leave the Chemmeen Manga Curry aside.
- Meanwhile, heat Coconut Oil in a Pan, splutter Mustard Seeds & Fenugreek Seeds.
- Add finely chopped Shallots and Curry Leaves to the above and saute until shallots turn into light brown in colour.
- Pour the Tempering to the Chemeen Manga Curry and mix it gently.
- Serve Chemmeen Manga Curry/Prawn Curry with Mangoes hot with Kerala Matta Rice or Steamed Rice.
- Chemmeen Manga Curry can also be served along with Vellayappam(Appam).
For a detailed recipe on HOW TO MAKE COCONUT MILK, Click here...
NOTES :
- Adjust the number of Green Chillies and the amount of Chilli Powder to suit your spice level.
- We love spicy curries at home and as the curry should be in bright yellow colour, I have used more Green Chillies and a bit of Red Chilli Powder to spice up this Chemmeen Manga Curry.
- Fresh home-made Coconut Milk adds more flavour and taste to the Curry.
- Alternatively can add ground Coconut Paste(Grind Coconut with a small piece of Ginger and 2-3 Shallots).
- Cut Mangoes into the desired size.
- Care should be taken while cooking the Mangoes, cooked Mangoes tend to get mashed up if you mix the curry with a ladle.
- So while cooking the curry mix the ingredients by swirling the pan.
- If the Mango is not sour enough, can add some Tamarind/Gamboge(Kudam Puli).
- At times, my MIL prepares the same Curry with Chemmeen Puli/Irumban Puli(Bilimbi) instead of Mangoes.
- Drumsticks, Jackfruit Seeds etc., can also be added into this Curry.
- Crushing the ingredients using the hand gives a unique taste and flavour to the curry.
- Once the Curry is cooked, leave it aside for at least 2-3 hours so that the taste and flavours get well infused into the Curry.
