Ingredients:
1/4 cup dried prawns / unakka chemmeen
1 raw mango, chopped
3/4 cup grated coconut
2 tsp kashmiri chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
3 green chillies, slit
3/4 tsp ginger, chopped
3 garlic cloves, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 sprig curry leaves
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
salt to taste
2 1/2 tbsp coconut oil
Preparation:
- Clean the dried prawns and wash it and drain in the strainer.
- Heat a pan and dry roast it for few minutes till crispy and keep it aside.
- Grind grated coconut , kashmiri chilli powder, coriander powder and turmeric powder together to a smooth paste adding little water and keep it aside.
- Heat 1 1/2 tbsp coconut oil in a pan and splutter mustard seeds.
- Add fenugreek seeds, curry leaves, slit green chillies, chopped ginger and garlic and saute well.
- Add chopped onion and saute well till transparent.
- Add chopped tomato and salt and saute well till tomatoes are soft and cooked.
- Add 1 1/2 cup of water and chopped raw mango into this and boil well.
- Add dried prawns and cook covered at low flame adding about 3/4 cup of water for about 7-8 minutes.
- Add ground coconut paste and enough water, mix well and cook covered at low flame for 5-8 minutes till oil separates and the gravy thickens.
- Switch off the flame and add 1 tbsp coconut oil and few crushed curry leaves and mix well. Serve with rice…