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Chemmeen Manga Curry (Prawn and Mango Curry)
Chemmeen Manga Curry (Prawn and Mango Curry) is a traditional Indian recipe (from Kerala) for a classic seafood curry of prawns in a mango and chilli base with coconut milk and coconut cream. The full recipe is presented here and I hope you enjoy this classic Indian version of: Prawn and Mango Curry (Chemmeen Manga Curry).
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesIndian Recipes
This is a classic Keralan curry of prawns and raw mango cooked in a coconut-based gravy.
Ingredients:
1 tbsp oil
½ tsp mustard seeds
¼ tsp fenugreek seeds
1 large onion, chopped
2cm (1 in) piece fresh ginger, chopped
5-6 garlic cloves, chopped
1-2 large green chillies, cut lengthways
2 tbsp grated coconut
½ tsp ground turmeric
1 tsp ground coriander
1 tsp red chilli powder
165g (1 cup) diced raw mangoes
300g (2/3 lb) prawns, cleaned and deveined
250ml (1 cup) coconut milk
125ml (½ cup) coconut cream
Salt to taste
Water
1 sprig of curry leaves
Method:
Heat the oil in a large pan over medium-high heat. Add the mustard and fenugreek seeds and allow to splutter for 30 seconds. Add the onion, and fry for 2-3 minutes or until just turning golden brown.
Add the ginger, garlic, green chillies and curry leaves and fry, stirring occasionally, for 1-2 minutes or until aromatic. Add the coconut and fry for a minute or two then stir in the ground turmeric, ground coriander and red chilli powder. Fry together for 1 minute.
Add the mango pieces and prawns and season to taste with salt. Pour in the coconut milk and enough water (I added 120ml [½ cup] water) to form thick sauce. Cook, covered, for 6-7 minutes or until the prawns are cooked through.
Now stir in the coconut cream, and cook, covered, for another 2 minutes.
Turn the curry into a serving bowl, garnish with more curry leaves, if desired, and serve.
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