Chemmeenum mangayum muringakayum thenga arachu vechadu / Chemmeenum mangayum thenga arachadu / Konjum mangauyum curry vechadu / Prawns with raw mango and drum stick in coconut sauce / Kerala Style fish curry with coconut

Shrimp/ prawns cooked in a creamy coconut gravy with raw mangoes.

Usually this curry is made at home with tiny shrimp but I don’t get them here so I have used Jumbo shrimp..
 They are meant to be cleaned only by people who are super quick and of course it needs hell lot of patience too:).
Chechi  had the knack of cleaning tiny shrimp with in minutes.By tiny I mean shrimp as big as ur pinky finger nail. Do u expect her to crib about it oh no that is not the way she is 🙂 If we were somewhere around there she would entertain  by talking  non stop oh not gossip :)) but mostly about the newly released movies,our neighbours comments on her dressing sense and so on… all the while I would be looking at her hands in the hope that she would miss atleast one he hee.. but she would have cleaned it like a machine assigned with dainty work.
 Here is another super hit recipe of her’s Meen vevichadu.

Drum stick adds taste and volume and mango gives the much needed tang.

Shrimp- 1/4 kg fresh (use tiny shrimp it tastes best) I have used jumbo shrimp- around 15.
(shell removed,deveined ,cleaned and washed well)
Raw mango-Half of one (depending on sourness) Remove skin and slice lengthwise 
Drumstick-10 -15 pieces
Ginger- a small piece- thinly sliced
Green chili- 1-2 slit
Chili powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Curry leaves- a  few
Salt to taste

For grinding:
Coconut grated – 3/4 cup
Cumin (jeerakam)- a small pinch
Garlic – 1 (I usually skip it and use 1small shallot instead)
Turmeric powder-1/4 tsp
Green chili- 1-2  

For seasoning :
Mustard seeds kadugu)- 1/2 tsp
Fenugreek seeds (uluva)- 1/2 tsp
Whole red chili- 2 -3
Shallots (cheriya ulli)- 5-6
Curry leaves- a few
Use coconut oil- 3-4 tsp

Method:
1.Grind all the ingredients to a fine paste adding 1/2 glass water.
2.Pour 1 glass of water in the earthenware and add ginger,green chillies,curry leaves,chili powder, turmeric powder ,salt and drumsticks cook until drumsticks are half cooked  then add shrimp (see notes if u are a beginner)  and the mango pieces(or the mangoes will get mashed up) when mango is cooked add the ground paste and wash the mixee clean of anything remaining with 1/4 glass water and pour that too on to the curry.
Ensure the curry is not too watery so adjust adding water accordingly.

Bring it to a boil on medium heat very carefully. U will see the coconut paste separating from water here and there on the surface, remove immediately give it a good stir.( If u leave on flame for long the coconut will curdle which looks unappetizing. )
3.Heat coconut oil in a small pan when the oil is hot add mustard when it crackles add fenugreek and whole red chili then shallot and curry leaves.Saute until the shallots are golden brown.Now season on top of the curry along with the oil.Keep it 90% closed until served. Now ur house will smell like heaven!!
Let the curry rest for at least an hour for the flavors to sink in. So plan ahead .

Serve along with Kerala matta rice, veg stir fries.etc.

Note:

  • You may cook until mango and drumstick is slightly mashed if u like that.We like all the veggies’ shape intact in this curry so I cook only to that point. 🙂
  • Fenugreek powder (1/3 tsp )also can be used instead of whole seeds.Just add the powder directly to the curry towards the last as the curry might taste bitter if it boils for too long.

How to cook shrimp/prawns:

Large shrimp is slightly tricky to cook.You can either add it at the beginning of curry making or you can cook shrimp separately adding some turmeric powder,salt and chili powder with half glass water and add it just before switching off the flame along with any water left.Let it mix together for a minute then switch off flame.

Shrimp usually takes only 4-5 minutes  to cook on medium flame or until it curls well and turns pink and really tender when u insert a fork.If it is a bit tough then leave it for 2 more minutes then remove from flame or it it will become tough. If u leave shrimp unattended then u will have to cook it for long say another half hour to comeback to the softness required.

Hope to hear from u lovely people out there.
Meena

37 thoughts

  6. Your Chechi sounds incredibly efficient. The curry sounds so amazing with those wonderful flavors. I would love to try this curry asap but I shall have to wait for summer to get hold of mangoes. Thanks for sharing 🙂

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  12. ende Meena, engane kodipikavo…I just finished my breakfast but I wouldn't mind having some steaming rice with that curry alone right away…. yummy it looks

    your chechi sounds like my sis-in-law…she too talks a lot and so not a minute is wasted in silence when we meet and its fun :)…. I say some ppl r really talented to talk like that 🙂

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  13. dying over the cliks.n ur zooming on cliks making me to drool..long time cooked prawns n nw ur pics forcing me to ask hubby again.vl order hubby darling to brought some..Hehehe;)

    Reply

  14. looking at the picture, I first thought its yogurt based gravy but reading the ingredients, surprised that there is no yogurt and its only gravy. love to make this gravy for my dishes. looks very tempting.

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  17. Love the new look and feel of your blog.Lovely tempting curry with coconuts similar to aviyal i guess ?i loveee aviyal with coconut oil.This is such a heavenly dish from you.

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  24. WOW! Now that's what exemplifies your blog! Great recipe. lovely pics and very good tips.
    Drumsticks(Muringakaya) & Prawns are a new combo for me. Will definitely try this out as I am hosting a few friends over the post Diwali weekend.

    Reply

  31. Not fair at all girl! This is one of my fav curries. I want that whole bowl now.

    And your Chechi reminds me of someone at The Techie's home who will insist on making her scrumptious Thenga Aracha Meen Curry whenever we visit 🙂 I like to hear her chatter with Mummy too 🙂

    Reply

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