Prawns with raw mango & drumstick

Here’s a treat, one of my favorite recipes ever, passed from my mom. I should say this gravy is an irresistible one and the combination of prawns and drumstick together with the tanginess of raw mango makes it heavenly. Colloquially, it is called as "Pachamanga Chemmeen Muringakka Curry". This dish has all the flavors dancing with joy in it and will make your taste buds go wild too.

Anything with prawns/shrimps, a big yes for me and my siblings. I have one of my friend, Jisha who doesn't love prawns and i used to tell her, Jisha you are cheating your taste buds by not feeding the yummiest flavor😁. Whenever we get prawns at home, we insist mom to make this gravy and now when my Mr. brings prawns he brings drumstick and raw mango as well and tell me, make the one like your mom's. This gravy goes well with plain rice and you can try with appam(rice pancake) as well.

Prawns with raw mango & drumstick

Preparation Time : 15 minutes

Cooking Time: 20 minutes

Ingredients

Prawns / Shrimps - 250 g

Onion - 1/2 piece

Tomato - 1/2 piece

Ginger - 1 inch piece

Green chilies - 3 to 4

Turmeric Powder - 1/2 tsp

Chili Powder - 1/2 tsp

Drumstick - 3 long one's

Raw Mango - 1

Curry leaves 

Salt

For Grinding:

Coconut - 1/2 cup

Small Onion / Shallots - 2 or 3

Water - 1/2 cup

For Tampering:

Coconut Oil - 3 tbsp

Mustard seeds - 1 tsp

Curry leaves

Method:-

1. In a clay pot or  a deep bottom pan, add prawns, sliced onion, tomato, crushed ginger, green chilies, turmeric powder, chili powder, curry leaves and salt.

2. Add one cup water, stir gently and cook till the water is starts to boil well, 5 to 10 minutes

3. Add drumstick, mix gently and cook till drumstick is almost cooked.

4. Add raw mango pieces, mix well and till mangoes are cooked well. If need water in between, add a little. 

5. Meanwhile grind together coconut and shallots in half cup of water. Grind to a smooth paste.

6. Add the grinded coconut paste to the prepared prawns gravy. Mix well. Adjust Salt. Cook till its boiled well and off the flame and keep covered.

6. Now for tampering, In a pan, add coconut oil, once hot, add mustard seeds and when it starts spluttering add curry leaves and pour this tampering to prawns gravy. Keep the gravy covered so that the flavors are not escaped.

Notes:-

1. If your mango is not that sour, adjust the sourness of the gravy by adding little tamarind water before adding grinded coconut paste.

2. If raw mango is not available, use kokum (kudampuli) or tamarind, but then the gravy will be prawns with drumstick 😄