Tangy and savoury: Dried shrimp curry with raw mango
A comforting South Indian seafood curry recipe, a perfect companion to steamed rice
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 15m |
| SERVES | 3 |
½ cup Dried shrimp
1 Raw mango
1 Drumstick
¾ cup Grated coconut
6 Shallots
1 tsp Red chilli powder
½ tsp Coriander powder
¼ tsp Turmeric powder
2 tbsp Coconut oil
½ tsp Fenugreek
1 inch Ginger (finely chopped)
20 gms Garlic (sliced)
5 Green chillies
2 sprigs of Curry leaves
Salt to taste
2 cups of water
Clean the dried shrimp with water and drain. Let it sit for 10 minutes.
Heat a pan and dry roast the shrimp over a medium flame until they turn light red, about 5 minutes. Once they cool, the roasted prawns will become crisp, at which point you can remove the head and tail.
Wash and cut the drumstick into four or five pieces. Then, slit each piece into two and set them aside.
Now, wash the raw mango thoroughly and cut it into slices.
In a blender, grind together the grated coconut, 4 to 5 shallots, red chilli powder, coriander powder, turmeric powder, and a little water until you have a smooth, fine paste. Set this aside.
Heat oil in a pan or an earthen pot. Add fenugreek and roast until it turns slightly brown. Then, add 1 or 2 chopped shallots, chopped ginger, sliced garlic, slit green chillies, and one sprig of curry leaves. Sauté over a medium flame until the raw smell dissipates.
Add the ground coconut paste and sauté for a few seconds. Then, add two cups of water, mix well, and add salt to taste. Heat the gravy almost to the boiling point.
Add the roasted prawns, drumsticks, raw mango slices, and a sprig of curry leaves. Cover and cook for about 10 minutes over a medium flame. Once done, serve hot with rice or roti (flatbread).
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