Chemmeen Manga Curry

1. Cleaned prawns – 250gm
   Raw mango (pacha manga) – 1, sliced into small pieces
   Onion – 1, sliced finely
2. Ginger – 1/2 – 1 tbsp
   Green chilli – 2
   Coriander powder – 1 tbsp
   Chilly powder – 1/2 – 1 tbsp
   Turmeric powder – 1/4 tsp
3. Medium thick coconut milk – 1 1/2 cups
   Thick coconut milk – 1 cup
4. Small onion – 4, sliced finely
   Mustard – 1/2 tsp
   Salt
   Curry leaves
   Oil

Grind number 2 ingredients with a little water. Combine prawns, mango & onion with ground masala. Add medium thick coconut milk & salt to this. Mix well. Cook till the gravy becomes thick & the prawns are done. Add thick coconut milk. Bring it to a boil and remove from fire.

Heat oil in a pan &  splutter  mustard. Add small onions & curry leaves. Fry it till the onion becomes golden brown. Add it to the curry. Serve hot with rice.

Notes: You can add or reduce the qty of raw mango, depending on its sourness. I use Maggi coconut milk powder. For 1 cup of thick coconut milk, add 3 heaped tbsp of coconut milk powder to 1 cup of water and for  1 cup of medium thick coconut milk, add 2 heaped tbsp of coconut milk powder to 1 cup of water. You can adjust the qty of coconut powder as per your requirements.

Recipe source: Vanitha Magazine