Prawns - Drumstick - Mango Curry

Malabar region is an area of southern India lying between the Western Ghats and the Arabian Sea. The name is thought to be derived from the Malayalam word Mala (hill) and puram (region) derived or westernised into bar. This part of India was a part of the British East India Company-controlled State, when it was designated as Malabar District. It included the northern half of the state of Kerala and some coastal regions of present day Karnataka.  Kozhikode is considered as the capital of Malabar. The region is blessed with large availability of Fresh Prawns, Shrimp, Crab, Mussels e.t.c. There are innumerable variety of dishes main course and snacks made by the people in this region. (wikipedia) 

For this week end, here I am presenting a traditional dish from that region - Malabar/Kozhikkode.

A Healthy & Tasty Cocktail ! (Thanks to the colleague, who shared this recipe).

Chemmeen – Muringakka – Manga Curry

(Prawns/Shrimp – Drumstick – Mango Curry)

 

Try & Enjoy !!  

Ingredients :

Chemmeen/Prawn	½ Kg.
Drumstick	2 Nos.
Raw Mango	1 small
Shallots	125 grams
Ginger Garlic Paste	20 grams
Coconut	100 grams
Chili powder	3 Table spoon
Fenugreek	½  Tea spoon
Coconut Oil	3 Table spoon
Salt	To taste
Curry Leaves	As required

Method :

• ·        Clean prawn, wash several times in running water, keep aside.

• ·        Peel the shallots and make into 3 portions.

• ·        Cut drumstick to 2” length pieces and mango to 2” cubes.

• ·        In a pan, heat 1 ½ table spoon oil, saute shallots (2 portions),

         green chili, ginger-garlic paste.  When the shallots becomes soft

         add 1 cup of water and boil.  While boiling, add turmeric powder,

         chili powder and salt.

• ·        Then add, prawn and drumstick.  Cook well.

• ·        Add mango. (Don’t cook the mango more)

• ·        Grind coconut and ½ of the remaining 1 portion shallot, to a

         fine paste and add to the curry and just heat for 3-4 minutes

         (If you want the gravy to use with rice, depends upon the required

         thick, you can add little more water while grinding).

• ·        Chop finely, the remaining shallots.

• ·        Season the curry with shallots, fenugreek and curry leaves.

·        Use with Rice or Chappathi.


Benefits :