Please connect to Internet to continue
Preparation Time : 30
Cook Time : 30
Total Time : 60
Prawns(Cleaned and Devined) 500 gms
Pearl Onions/Shallots 4-5 nos
Ginger piece 1 1/2 inch
Garlic(all thinly sliced) 2-3 nos
Green Chillies(slit) 3-4 nos
Grated Coconut (To Grind) 1 cups
Chilly Powder(To Grind) 1- 1 1/2 tsp
Turmeric Powder(To Grind) 1/4 tsp
Cumin(To Grind) 1 pinch
Pearl Onions(To Grind,Seasoning(sliced)) 1-2 nos
Cooking Oil(Seasoning) 2 tbsp
Mustard Seeds(Seasoning) 1 tsp
Curry Leaves(Seasoning) 1 tsp
Fenu Greek(Seasoning) 1/2 tsp
Raw Mango Pieces 1/2 cups
Cook the cleaned prawns in little water with onion, ginger, garlic slices (or crushed) with some turmeric powder and salt. When the prawns are half cooked, add the raw mango pieces. (Usually medium sized prawns are cooked within 10 to 12 minutes).
Meanwhile grind the grated coconut well with chilly & turmeric powders, cumin and one or two shallots.
When the mango pieces are partly cooked, add the ground coconut mixture. If the mango is not sour enough, you can add diluted tamarind pulp (puli pizhinjathu). Let it simmer in low flame for a few minutes. Add slit green chillies. You can adjust the chilly powder according to your taste.
When the gravy is slightly thickened and mango pieces are cooked, remove from flame. Now add seasoning - in hot oil splutter mustard seeds & a couple of fenugreek seeds, saut? pearl onion slices and curry leaves till crispy.
Serve with hot rice. We serve this curry with appams too. Bon app?tit ?
Please Login to comment