Malabar Chemeen Kari

Ingredients list for Malabar Chemeen Kari

• 500 grams Prawns
• 1 1/2 cups Green mangoes Scraped
• 2 Green chillies
• 4 Curd chillies
• 2 medium Green mangoes peeled
• to taste Salt
• 1 teaspoon Turmeric powder
• 5 tablespoons Oil
• 1 tablespoon Coriander powder
• 1 tablespoon Red chilli powder
• 10-12 Small onions
• 10-12 Curry leaves
• 1 tablespoon Tamarind pulp
• 2 Drumstick
• 1 teaspoon Fenugreek seeds (methi dana) crushed lightly
• 4 Dried red chillies broken

Method

1. Halve onions. Slit green chillies and mix with curd chillies. Roughly chop green mangoes. Mix prawns with salt, turmeric powder and set aside in a refrigerator to marinate for 15 minutes.
2. Heat 3 tbsps oil in a non stick pan, add onions and sauté. Add green chillies, curd chillies, coriander powder, red chilli powder and ground coconut. Mix well, add salt, curry leaves and tamarind pulp. Mix again. Add 1 cup water and mix. Cook the gravy for a few minutes.
3. Peel and cut the drumsticks into 2 inch pieces. Boil some water in a non stick pan, add salt and drumsticks and cook. Strain the gravy into a bowl, pressing to extract all the flavours. Heat remaining oil in another non-stick pan.
4. Add fenugreek seeds and red chillies. Add mangoes and mix well. Add marinated prawns and sauté for a minute.
5. Add strained gravy and transfer the drumsticks from the boiling water to this pan. Mix and cook for 3-5 minutes. Serve hot.

Nutrition Info