One of my all time favourite 'gravy' to go with the boiled rice from Kerala is the 'chemmeen manga muringakka' curry...And, each time my mother weaves her magic in the kitchen with it, I'm hit by a wave of nostalgia! My paternal grandmother was the most awesome cook I've ever come across in my life...she could turn even the most humble ingredient into the most exotic dish...but unfortunately, we were robbed of the culinary excellence way too early...and this particular dish is no different...however many times Amma and I've cooked this at home, we have never ever been able to replicate the taste that Ammooma brought into it...So, here goes my tribute to the greatest chef I've known....
Ingredients
Medium Sized Prawns - about 10 nos, deveined and each cut into about 3 pcs
Raw Mango - A small one, cut into slices (alter based on taste)
Drumstick - 2 nos, cut into pcs
Water - 1/2 cup
To Grind
Shallots - 4
Turmeric powder - 1/4 tsp
Chilly powder - 1.5-2 tsp (if you need more heat, increase)
Coconut - 3/4 cup
To Temper
Mustard Seeds - 1 tsp
Shallots - 7-8, cut into thin circles
Dry Red Chilly - 4-5
Curry leaves
Coconut oil - 1 tbsp
Method:
1. Grind the ingredients in the "To Grind" section with little water. It should neither be too fine nor too coarse.
2. Transfer the ground mix into an earthern cookware (meen chatty), if you have one...or any utensil of your choice
3. Add 1/2 cup of water, bring to a boil.
4. Add the prawns, drumsticks and mango into this, and allow the mixture to boil for a while.
5. Reduce the flame to a minimum, cover and cook until the prawns, drumsticks and mangoes are cooked through.
6. Simmer so that the gravy thickens, and turn off the stove.
7. Finally, take a small pan & splutter the mustard seeds. Throw in the dry red chilly and curry leaves. Stir for about 30 seconds. Add the finely chopped shallot and fry it well until they turn a crispy golden color. Take off the stove and add to the curry. Serve hot with rice.
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