Shrimp with Mango or Chemmeen Manga Curry! Made with Coconut, Pearl Onions and Sour Mangoes, this dish aka Konjum Manga is a local favorite in my hometown, and pairs well with steamed rice.
Mango season is a favorite time of the year where I get to try all my delicious mango recipes. Starting with a big batch of pickles while the mangoes are tender and raw, then onto mango chutney, fish mango curry, konjum manga, and all the way to the sweet mango lassi & mango jam with ripened juicy mangoes… the list goes on. Among all of them, Konjum Manga is my personal favorite!
This dish has a mythological significance associated to a temple in my hometown (Chettikulangara Devi Temple) and the recipe is same except for dried shrimp being used in it, while I have used fresh ones instead as dried shrimp is not available where I currently reside.
What kind of mangoes can you use?
The recipe calls for raw mangoes as its sourness balances the flavor of the dish. But sometimes the mangoes you buy can be semi-raw or have started to ripen, which you won’t know until you cut it open. If so, you can add a tiny bit of Tamarind aka Gamboojee (Kudampuli) to balance the sourness. But make sure your mangoes are still firm with a slight yellow tint. If they hit the sweet side, then it won’t be good for making this curry.
What are the other variations of this recipe?
You can follow the same recipe for fish as well, preferably small fishes like smelt, sardines, and mackerel. You can also use dried fish or shrimp if fresh ones are not available.
Interested in more Kerala style seafood recipes? Check these out:
- Prawn Biriyani
- Prawn Roast
- Anchovy Fry/ നെത്തോലി നിറവ്
- Fish Fry / മീൻ വറുത്തത്
- Roasted Coconut Fish Curry / വറുത്തരച്ച മീൻ കറി
- Fish Molly/ Kerala Style Fish Stew
- Red Fish Curry/മീൻ മുളകിട്ടത്
- Fish Biriyani
Enjoy, Happy Cooking…!
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Shrimp with Mango or Chemmeen Manga Curry! Made with Coconut, Pearl Onions and Sour Mangoes, this dish aka Konjum Manga is a local favorite in my hometown, and pairs well with steamed rice.
- 1 lb Shrimp / prawns (500gm, 15-20 shrimp) (cleaned and deveined)
- 1 large raw mango
- 1 cup grated coconut
- 3 pearl onions
- 3 green chilies
- ½ tsp turmeric powder
- 2 tsp chili powder
- 1 tsp coriander powder
- 2-3 green chilies
- ¼ tsp fenugreek powder
- 2-3 sprigs of curry leaves
- Salt (as required)
- Water (as required)
- 1 tbsp coconut oil
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Peel, wash and slice the mangoes into thin slices lengthwise.
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Grind together grated coconut, pearl onions, green chilies, chili powder, coriander powder and turmeric powder.
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Into a pan (preferably a manchatti / clay pot), add the grinded mix, mango slices, and curry leaves along with a little water and salt. Cover and cook on a medium flame.
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Once the curry starts to boil, add the prawns and simmer until the curry thickens and the prawns are cooked well.
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Add fenugreek powder and mix well, check for the seasoning.
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Top with coconut oil and more curry leaves. Switch off the flame and allow the curry to sit for 30 mins before serving. Enjoy!!
- If the mango is not sour enough, you can add some kudampuli / gambojee to balance the sourness and taste.
- Using coconut oil is recommended for all authentic Kerala recipes.
- Adjust the quantity of green chilies used to suit your spice levels.