Dry Prawns Mango Curry – Unakka Chemmeen Manga Curry

Dried prawns and raw mango are a classic Kerala pairing – the mango’s sourness balances the prawns’ deep, savoury flavour, and ground coconut brings it all together.

Goes well with: Unakka Chemmeen Fry

Tips from the Ruchippura kitchen

• Dry-roast the prawns first – it removes any raw smell.
• Adjust the mango to how sour it is.

Lakshmidevi Nair

Dry Prawns Mango Curry (Unakka Chemmeen Manga Curry)

A tangy Kerala curry of roasted dried prawns and raw mango in a ground coconut and shallot gravy, spiced with ginger, garlic and chilli. Serve with rice or chapathi.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 1 cup dried prawns
• 1 cup raw mango cut into pieces
• 1/2 tbsp red chilli powder
• 1 tbsp green chilli chopped (optional)
• 1/2 tsp ginger finely chopped
• 1/2 tsp garlic finely chopped
• 2 shallots
• 2 cups grated coconut
• 1/4 tsp turmeric powder
• 1/2 tsp mustard seeds
• oil
• salt to taste

Method

 

1. Remove the heads and tails from the prawns, then dry-roast them in a kadai for a few minutes.
2. Heat a little oil in a vessel and add the mustard seeds.
3. When they crackle, add the ginger, green chilli and garlic and fry until brown.
4. Add the chilli powder, turmeric, mango pieces and salt and stir for a while.
5. Add 2 cups of water. When it boils, add the prawns and cook on medium heat for 10 minutes.
6. Grind the coconut well with the shallots and add to the curry.
7. Serve hot with chapathi or rice.