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Chemmeenum Mangayum Thenga Arachu Vachathu

Chemmeenum Mangayum Thenga Arachu Vachathu (Prawns and Raw Mango with ground Coconut )
By: Mareena Jerrish


Prawns/shrimps 200 gms
Sliced sour raw mango pieces 1
Turmeric powder 1 teaspoon
Curry leaves a few
Salt to taste

To be Ground to a fine paste

Grated coconut 1-1/2 cups
Green chillies 2-3

For Tempering

Oil 1 tablespoon
Mustard seeds 1 teaspoon
Sliced shallots 2 tablespoons
Curry leaves a few
Chilli powder 1/2 teaspoon


Take an earthen pot. Place the mango pieces with salt, cury leaves, turmeric powder and 1/2 cup water. Mix well.
Bring to a boil. As soon as it boils, tip in the prawns/shrimp.
Cook till the prawns turn pink and curl up.
Make sure the mango is not overcooked.
Meanwhile, grind the coconut with chillies to a smooth, fine paste.
Once the prawns are cooked, add the ground coconut paste into it and mix well.
Add water as required.
Switch off heat when the curry comes to a boil.
Heat a pan with oil.
Add the mustard seeds.
When they start to crackle, add the shallots and curry leaves.
Fry till the shallots turn brown in colour.
Tip in the chilli powder and stir well. Switch off heat.
Pour this over the curry and mix well.
Serve with rice.

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