It’s a traditional side dish of Kerala cuisine using dried Prawns and raw Green Mango cooked in a ground coconut base. The tempting flavor of dried prawns makes this dish delicious and goes well with boiled rice.
INGREDIENTS:
• Dried Prawns - 100 gms or one handful
• Green Mango - 1 no, cut into medium size lengthy pieces
• Drumstick - 1 big, cut into the index finger size and slit
• Grated Coconut - 1 cup, ground to a smooth paste
• Green Chilly - 2 nos, slit
• Shallots - 5 nos, (2 for grinding + 3 chopped for seasoning)
• Red Chilly powder - 1 tsp
• Turmeric powder - ¼ tsp
• Mustard Seeds - ½ tsp
• Dry Red Chilly - 3 nos
• Curry Leaves - a few
• Coconut Oil - 2 tsp
• Salt - to taste
METHOD OF COOKING:
• Clean and dry roast the dried prawns and keep aside
• Grind the grated coconut, 2 shallots, red chilly powder, turmeric powder to a smooth paste.
• In a clay-pot or any deep pan, add the sliced mango pieces, drumsticks, slit green chillies, few curry leaves, finely ground coconut paste and enough salt. Pour around 1 to 1½ cups of water and boil this gravy on medium flame for about 5 to 6 minutes.
• Add roasted dry prawns and cook covered for about 5 to 6 minutes until the prawns are done.
• Check for salt and switch off the flame.
• Heat oil in a small pan and splutter mustard seeds. Add chopped shallots, curry leaves, dry red chillies and sauté well for few seconds. Pour this seasoning over the prepared Dry Prawns Mango Curry and mix gently.
• Keep the curry covered for at least 10 to 15 minutes for the flavors to set.
• Serve hot with boiled or steamed rice.
INGREDIENTS:
• Dried Prawns - 100 gms or one handful
• Green Mango - 1 no, cut into medium size lengthy pieces
• Drumstick - 1 big, cut into the index finger size and slit
• Grated Coconut - 1 cup, ground to a smooth paste
• Green Chilly - 2 nos, slit
• Shallots - 5 nos, (2 for grinding + 3 chopped for seasoning)
• Red Chilly powder - 1 tsp
• Turmeric powder - ¼ tsp
• Mustard Seeds - ½ tsp
• Dry Red Chilly - 3 nos
• Curry Leaves - a few
• Coconut Oil - 2 tsp
• Salt - to taste
METHOD OF COOKING:
• Clean and dry roast the dried prawns and keep aside
• Grind the grated coconut, 2 shallots, red chilly powder, turmeric powder to a smooth paste.
• In a clay-pot or any deep pan, add the sliced mango pieces, drumsticks, slit green chillies, few curry leaves, finely ground coconut paste and enough salt. Pour around 1 to 1½ cups of water and boil this gravy on medium flame for about 5 to 6 minutes.
• Add roasted dry prawns and cook covered for about 5 to 6 minutes until the prawns are done.
• Check for salt and switch off the flame.
• Heat oil in a small pan and splutter mustard seeds. Add chopped shallots, curry leaves, dry red chillies and sauté well for few seconds. Pour this seasoning over the prepared Dry Prawns Mango Curry and mix gently.
• Keep the curry covered for at least 10 to 15 minutes for the flavors to set.
• Serve hot with boiled or steamed rice.
No comments:
Post a Comment