Chemmen Mango curry is one of the classic Kerala Seafood dishes. And its one among those easy dishes to make in a jiffy. But the curry gives the best flavors when its set aside for few hours. If you are a beginner in making seafood, this would be the best to start with.
This is my go-to recipe, whenever I want to make a gravy in a hurry. This recipe may not be exactly same as the classic ” chemmenum -mangayum” curry 😉
|1||Chemmen /Prawns||250 gms, cleaned and deveined|
|2||Raw mango||1/2 a mango(adjust according to sourness)|
|3||Gambooge/Kudampuli* optional||1 medium piece|
|4||Ginger||1/2 “piece, cut lengthwise|
|5||Green Chillies||3-4no, diagonally cut|
|6||Red Chili powder||1- 1.5 Tsp|
|7||Turmeric Powder||1/2 Tsp|
|9||Water||1.5 cup + few tablespoon|
|10||Curry leaves||a handful|
|11||Fenugreek Powder||2 pinches|
|14||Coconut oil||1 tbsp|
- In a clay pot, add ginger pieces, mango, green chilies, water, turmeric powder, red chili powder, fenugreek powder, asafetodia.
- Place this on the stove top and let it have a good boil for 2-3 minutes.
- Meanwhile, grind the coconut with 4-5 tablespoons of water into a thick fine paste and set aside.
- Wash and soak Gambooge for a while.
- Add the cleaned prawns, salt, and gamboge (if required, use this only if mango is less sour) and let it cook for 5-8 minutes or until prawns are cooked well.
- After which, bring down the flame to low and add the ground coconut paste and stir well.
- Let it remain in the lowest flame for 2-3 minutes.
- Finally, add the curry leaves and coconut oil and switch off cover with a lid.
- Set aside for 10-15 minutes and serve with rice and other dishes.
- You can replace prawns with any other fish like seer fish, Pomfret, Sardine etc
- If the mango that you use is very sour, add only 1/4 of the mango
- If the mango is not very sour, you can add a Gambooge.
- After resting the curry, if the curry has enough sourness remove the gambooge.
See you all in my next post! 🙂
happy cooking, healthy eating!