Chemmeen Mango Curry

Serves:	8
Recipe Type:	Non Veg.
Calories Per Serving:	340
Preparation Time:	15 M
Cooking Time:	25 M
Difficulty:	Average

Ingredients:

• 1 tsp Turmeric Powder
• 1 tbsp Coriander Powder
• 1 tsp Fenugreek Seeds
• 6 tbsp Oil
• 1 tbsp Coconut Oil
• Salt to taste
• ½ cup Sambar Onions (Small Onion) (chopped)
• 2 Drumsticks (cut into 3 inch pieces)
• 2 cups Coconut
• 1 kg Prawns
• 6 Kodumpuli (Gamboge) (cut into pieces)
• 4 Curd Chilies
• 2 Green Chilies (chopped)
• 2 Raw Mangoes
• 2 Sprigs Curry Leaves
• 4 Red Chilies whole
• 1 tbsp Red Chili Powder

Cooking Instructions:

• Clean and wash the prawns.
• Pat the prawns dry and marinate in turmeric powder and little salt.
• Peel the mangoes and cut into wedges.
• Lightly pound the fenugreek seeds and keep aside.
• Soak and grind coconuts with 1/2 cup warm water.
• Now heat 4 tbsp of oil in a pan and fry the onion till it turns brown.
• Put the masala powders and mix well.
• Put the green and curd chilies, curry leaves and the kodumpuli along with coconut residue and 4 cups of water.
• Let it boil till it reduces by half and thickens.
• Strain the curry through a mesh pressing well to extract all the flavors.
• Heat up the remaining oil and coconut oil and put fenugreek seeds, the whole red chilies and stir well.
• Now add drumsticks, marinated prawns, mangoes and cook till the prawns are done.
• Now pour in the curry and simmer till it combines well.
• Add salt to taste.
• Take away from heat and add the coconut milk and reheat to simmering point.

Suggestions:

• Serve with rice