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:

1. Clean the dried prawns and wash it and drain in the strainer.
2. Heat a pan and dry roast it for few minutes till crispy and keep it aside.
3. Grind grated coconut , kashmiri chilli powder, coriander powder and turmeric powder together to a smooth paste adding little water and keep it aside.
4. Heat 1 1/2 tbsp coconut oil in a pan and splutter mustard seeds.
5. Add fenugreek seeds, curry leaves, slit green chillies, chopped ginger and garlic and saute well.
6. Add chopped onion and saute well till transparent.
7. Add chopped tomato and salt and saute well till tomatoes are soft and cooked.
8. Add 1 1/2 cup of water and chopped raw mango into this and boil well.
9. Add dried prawns and cook covered at low flame adding about 3/4 cup of water for about 7-8 minutes.
10. 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.
11. Switch off the flame and add 1 tbsp coconut oil and few crushed curry leaves and mix well. Serve with rice...