Chemeen Manga Curry – Kerala style Shrimp and Raw Mango Curry

This is the dish that reminds you of Kerala, of summer – warm, creamy deliciousness served with steamed rice is perfect for any weather. I was lucky to find raw mangoes at the store even in winter. As the mango season begins, this is the recipe to try. When it comes to seafood curry dishes in Kerala, or in Indian cuisine in general, the incorporation of a sour element is always crucial for the balance of flavors. This could be in the form of tamarind, kodampuli (Malabar tamarind), lemon, tomato etc. In this recipe, the sweetness of coconut milk and tangy raw mangoes provide the perfect balance of flavors. A very popular dish from Kerala, simple technique and minimal ingredients – a must try recipe. For other delicious shrimp recipes do check out my posts on Jhinga harapyaaz and Nadan chemeen roast.

Ingredients

Medium shrimp – 250g (peeled and deveined)
Raw mango – ½ large cut in rough chunks
Red onion – 1 small thinly sliced
Green chilli – ½ to 1 sliced (adjust quantity as per taste)
Ginger – 1 inch piece julienned
Curry leaves – 1 sprig
Turmeric powder – ¼ tsp.
Coriander powder – 1 heaped tsp.
Coconut oil – 1 tbsp.
Mustard seeds – ½ tsp.
Fenugreek seeds – ¼ tsp.
Coconut milk – 1 cup (200ml)
Salt to taste

Method

In a heavy bottomed vessel, heat oil and add mustard and fenugreek seeds. When the mustard pops add onion,green chilli and ginger and sauté until onions brown lightly. Add the curry leaves and the spice powders. Fry for a couple of minutes and then add the mango. Sauté for a minute and add ½ cup of water and cover and cook till mangoes are half cooked.

Next add in the shrimp and mix well. After 2 to 3 minutes add in the coconut milk and cover and simmer for about 5 minutes until the prawns are done. Take care not to overcook the shrimp, else they will be rubbery. Remove from heat and serve along with steamed rice. Please note that the gravy will thicken and turn creamy as it cools.