Green Mango Prawn Curry
When green mangoes (unripe, fresh, and sour mangoes) are available, don’t miss the chance to make this delicious fish curry from Kerala.
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The above curry is made without tempering. It is tasty without tempering too. The version in the video below includes the additional tempering step.
The Recipe Intro↓ has stepwise pics as well as Related Links. Check it out or scroll down for the recipe ⇓.
You can also make this curry with Bilimbi fruit instead of green mangoes.
Another Variation: Add 1 tsp lemon juice(freshly squeezed) if mangos are not very sour. Add towards the end of cooking and stir continuously for 1 minute on low heat. Also, chopped tomatoes once the prawns are cooked and simmer for 1 minute. Season with curry leaves and shallots fried in 1 tsp oil.
EAT AND TELL!!! Let us know if you tried – Green Mango Prawn Curry
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Green Mango Prawn Curry
Description
Prawn mango curry, also known as chemmeen manga curry, is a popular curry from the Kerala region of South India. It's a flavorful and aromatic curry that combines the mouth-watering flavor of 'green mangoes' with the savory taste of prawns, all simmered in a creamy coconut milk-based gravy.
Ingredients:
For Tempering:
Instructions
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In an earthen pot, add prawns, mango slices, chilli powder & turmeric powder. Add enough water to just submerge the ingredients.
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Add salt )1 tsp first) and Bring to boil.
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Meanwhile, Add the grated coconut, shallots, and curry leaves to a small grinder jar, and blend, adding just a little water to make a smooth coconut paste. At this stage do a taste test on the curry and add more green mango and salt as needed.
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Next, add the coconut paste to the curry and bring it back to a boil. (it is best to add 3/4 of the coconut paste first and see if you need more ).
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Add coriander powder. (I add coriander powder a little at a time till the flavor is right). Cook uncovered on medium heat till the prawns are cooked. Approximately 10 minutes.
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Once prawns are tender, add coconut milk to adjust the thickness and flavor of the curry. You can add a little chilli powder if you want to enhance the color. Simmer briefly. You might need to add boiled water if the curry has thickened too much. Remove the curry from heat.
Tempering:
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Heat coconut oil, in a small pan and fry the shallots, curry leaves and green chilli till the shallots are golden.
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Add over the cooked curry and keep covered for a while before serving!
Note
- The pink-tailed variety of Prawns or the smaller variety is best for Kerala curry and please only use fresh prawns as this is a mildly spiced curry and using frozen prawn won’t be forgiving!
- If using larger prawns, you can cut them into 5-6 segments, as I often do.
- The Green Mango should be nice and sour. Peel a little bit of skin and taste. If it isn’t bitter you can slice along with the skin. Otherwise, peel first, then slice as shown in curry)
- Since different varieties of mangoes come at different tartness levels, add accordingly: If they are not too sour, add more. If they are very sour, add less.
- When it's green mango season (before the mangoes start to become ripe and sweet), you can buy good quality green mangoes and freeze them. That way you have sour green mangoes for use even when they are not in season anymore. Thaw and use them when needed.
- I use the variety (killi chundan) mango, which I feel is very good for this curry. Pictured in the video.
- This curry is also very tasty if made with ‘irumban pulli ‘(Averrhoa_bilimbi ; (pictured above in post) a thumb-sized sour fruit sliced vertically as a substitution for mango !
- Key Ingredients: Prawns, Green Mango, Coconut, Coconut milk, Shallots, Spices, Curry Leaves, Salt.
