Wednesday, December 23, 2015

Ammas Prawn Coconut Mango Curry Recipe

There's simply nothing like Amma's cooking and the feeling of being back home. Freshly cooked home food with the freshest of ingredients and lots and lots of love. There's something so special about the dishes and the way it is all put together.

Amma is known for her exceptional non-vegetarian cooking (the typical Kerala style recipes) and for me it is not only about the taste and a hearty meal, but the memories that it brings back. The good old days of school college and all the time spent at home. Carefree days of just doing your own thing and knowing that everything else is taken care of.

 So today it is a recipe straight out of Amma's kitchen. It is a prawn/shrimp curry that is cooked in a coconut based sauce/gravy with the addition of raw mango that adds its tangy taste which makes all the difference. It is a silky gravy/sauce with coconut and the raw mango ground to a smooth paste and the prawns cooked in it taking in the goodness of all the ingredients. At home, the prawn curry is made in the traditional "Chatty" or the earthen pot which too contributes its own earthy flavours to the dish.

Prawns -500 gms(de-shelled and de-veined)
Salt to taste
Water- 1.5 cups

For grinding:
Coconut - 1.5 to 2 cups(grated) 
Turmeric - 1/4 tsp
Raw mango - 1 small (remove skin and cut into small pieces) (you may decide to add more depending on the tanginess of the raw mango)
Kashmiri chilli powder - 1.5 tsp
Onion - the small Kerala Onions (cheriya ulli) (you may use half a regular onion instead)

For garnishing:
Coconut oil -1 tsp
Curry leaves - 10 to 12

Method for making the prawns curry:
1- Cook the prawns/shrimps with turmeric and salt adding 1 small cup of water. 
2- Grind all the ingredients mentioned under "for grinding" to a smooth paste. Mix the ground paste with half a cup of water and add to the prawns when almost done. 
3- Boil to a slightly thick consistency(as desired). Switch off the gas. 
4- Add 10-12 fresh curry leaves and 1 tsp of coconut oil to the dish. Cover and keep aside for the dish to absorb all the flavours. 
5- Open after 10-15 minutes. 
6- Serve hot with steamed rice. 

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