By: Abhishta

Region: Kerala

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Ingredients

Prawns – ½ kg
Raw Mango – 1 no
Onion – 1 no (medium size)
Thick Coconut milk – 1 cup
Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Fenugreek / Methi seeds – a pinch
Curry leaves – 2 sprigs
Chilli powder – 1 tsp
Coriander powder - 1 ½ tsp
Cumin powder – 1 tsp
Salt – 1 tsp
Coconut oil – 1 tbsp

Directions

Clean the prawn and keep it aside. CLICK HERE for cleaning prawns.
Peel and finely chop the onions.
Roughly chop the raw mangoes length wise.
Heat oil in a heavy bottom vessel, add mustard seeds, cumin seed, and fenugreek seeds, curry leaves and wait until they crackle.
Add onions, cook for few mins or until they start turning golden brown in color.
Add roughly sliced raw mangoes, followed by turmeric powder, chilli powder, coriander powder, cumin powder and salt.
Cook until the raw smell of the masala goes off.
Pour ½ cup of water, bring it boil, cover and cook until the mangoes are soft and tender.
Add in the prawns, cook for few mins followed by coconut milk, cover and cook in medium flame until the prawns are cooked.
Remove the lid, cook in low flame for few mins or until the oil separates and floats on the top of curry.

Serve with hot steamed rice or Pulao.

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