1. Chemmeen(Prawns) – 250g
2. Uppu manga (Mango in brine) – 2 nos (sliced)
3. Kudampuli(Garcinia/Kokum/Gambooge)-3-4 small pieces
Kudampuli helps to promote digestion.
4. Chakka kuru(Jack fruit seed) – 50g (Cleaned and sliced)
5. Shallots – 5nos (sliced)
6. Ginger – 2tsp chopped and grinded coarsely
7. Garlic – 2tsp chopped and grinded coarsely
8. Green chilly – 1 no (split into two)
9. Chilly powder – 3 tsp
10. Turmeric powder – ¼ tsp
11. Coconut milk – 1 cup
12. Fenugreek powder – ¼ tsp
13. Coconut oil – 1 tsp
14. Water – 11/2 cup
15. Salt – to taste
For seasoning
16. Curry leaves – a lot
17. Shallots – 2 nos (sliced)
18. Coconut oil – 2tsp
Preparation
1. Soak Kudumpuli in water after cleaning it.
2. Pressure cook chakkakuru with little turmeric powder and salt.
3. Mix the ingredients from 4 to 10 in 1 tsp coconut oil along with prawns and few curry leaves.
4. Add kudumpuli water, kudumpuli and salt to the above mix.
5. Allow the prawns to cook.
6. Add uppu manga slices and cook for 5 mins.
7. Add coconut milk and mix well
8. Remove from heat and add fenugreek powder.
9. Heat 2 tsp oil in a deep pan.
10. Sauté shallots until it becomes brown
11. Add curry leaves and pour the mix to the prawns curry and serve with plain rice.
