Konjum Manga / Shrimp with Mango
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
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.
Course:
Side Dish
Cuisine:
Indian, Kerala
Keyword:
kerala, shrimp
Servings: 5
Ingredients
- 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
Instructions
-
Peel, wash and slice the mangoes into thin slices lengthwise.
-
Grind together grated coconut, pearl onions, green chilies, chili powder, coriander powder and turmeric powder.
-
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.
-
Once the curry starts to boil, add the prawns and simmer until the curry thickens and the prawns are cooked well.
-
Add fenugreek powder and mix well, check for the seasoning.
-
Top with coconut oil and more curry leaves. Switch off the flame and allow the curry to sit for 30 mins before serving. Enjoy!!
Notes
- 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.