Friday, February 12, 2016

Chemeen-muringakka-manga charu curry



















Ingredients :
  1. medium/small shrimp - 1 cup cleaned and deveined
  2. Drumstick - 1 large skin scraped and cut into 2 inch long pieces
  3. Raw mango - 1 peeled and cut into 1/2 inch cubes
  4. green chillies - 5 slit
  5. fresh grated coconut - 1 cup
  6. turmeric powder -1/2 tsp
  7. ginger - 1/2 inch piece
  8. garlic - 2 cloves
  9. shallots - 8 
  10. mustard seeds - 1/2 tsp
  11. coconut oil - 1 tsp
  12. curry leaves - 2 springs
  13. chilly powder - 1/2 tsp
  14. salt - to taste
Method:
add the grated coconut , 1/2 of the turmeric powder, 2 shallots , ginger , garlic,and 1 green chilly to a blender jar , add few tsp of water and grind to a smooth paste and keep aside.
In a Claypot add the drumsticks , 1 cup water , remaining turmeric powder, slit green chillies and 2 chopped shallots with salt to taste and cook for 5 minutes.
Add in the mango pieces and cook for another 5 minutes.
Add in the shrimp and cook for an additional 5 minutes until all the pieces are cooked through.
Add the ground paste to the simmering shrimp mixture and add enough water to form a thick gravy and mix well.
Taste for salt and sourness.
allow the mixture to come to a slight simmer .turn the flame off and keep covered.
In a small tadka pan add the coconut oil and splutter the mustard seeds.
add the sliced shallots and fry until light brown.
add in curry leaves and stir well.
turn the flame off.
Pour the seasoned oil into the curry and mix well.
cover and keep aside for 10 minutes before serving with rice.

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