South Indian Shrimp Mango Curry - Skip the takeout! This will be your go-to Mango Shrimp Curry! Serve with steaming hot rice & Pappadams. So cozy, so good.
Why this recipe works
1. Kerala-style shrimp curry can be served with rice, dosa, parathas, and appam.
2. Quick Curry with very little chopping or blending. Our shortcut is store-bought coconut cream.
There is something quite comforting about this dish. It reminds me of all the trips I took to Kerala and all the elaborate lunches my mother-in-law organizes every time we visit. This was also the first seafood curry that I mastered. It's pretty beginner-friendly and easy to make. It's called chemmeen manga curry in Malayalam.
Over the years, I have had many versions of this dish, with tamarind, kokum, and freshly ground coconut, but this version, with slices of mangoes, is a summer favorite.
This is the easier version of shrimp curry, where we use coconut cream instead of fresh coconut paste from scratch. If you want that kind of curry, see my prawn or shrimp gassi post.
My husband is from Kerala, so I am quite obsessed with south Indian food. I have quite a few family recipes on my website- prawn gassi, sukka prawn , our everyday peanut chutney & our dinner table staple- masala fish fry.
Ingredients for Mango Prawn Curry
Prawn or Shrimp- These words are used interchangeably in Indian cuisine. You can use any prawn size here, though the cooking time will vary depending on the size.
Mango- You can choose to use raw green mango or semi ripe yellow mangoes. The curry works for both and depends on personal preference.
Curry Leaves and green chilies- You can use dried curry leaves instead of fresh ones. Instead of Indian green chilies, jalapeno would work in a pinch.
If you are as obsessed with mangoes like me and are looking for more mango recipes, I highly recommend making this mango chutney or switching up your regular green coriander chutney with some raw mangoes. If you have ripe mangoes, try this delicious summer mango and grilled corn salsa.
Coconut Cream
To get a thick gravy, use coconut cream instead of coconut milk.
Serving
Mango shrimp curry is typically served over steaming hot soft rice or ghee rice along with pappadams. I also love mopping it up with spongy dosas and lacy homemade appams. You can soak up all the tangy gravy with these. It's heaven! I could eat this for breakfast, lunch & dinner!
If I were making a big feast from Kerala, I would make this shrimp curry or my Kerala chicken curry , a dry chicken like Kerala chicken roast or fish fry , a vegetable stew, and appams.
More South Indian Recipes
If you make this delicious mango shrimp curry, do leave me a comment and a rating.I would love to hear from you!
Mango Shrimp Curry with Coconut Milk
Ingredients
- 250 gms Shrimp deveined and cleaned
- ½ Cup Raw Mango Sliced
- 1 teaspoon Turmeric
- 1 tablespoon Kashmiri Chili Powder
- Salt to Taste
- 100 ml Coconut cream or coconut milk
Tempering
- 1 tablespoon Coconut Oil
- 1 teaspoon Black mustard
- 1 Green Chilli halved; or dried red chilies
- 1 tablespoon Ginger grated or julienned
- 10 Curry Leaves
- 2 tablespoon Shallots sliced. or use onions
Instructions
- Add ¼ cup of water along with the cliced raw mango to a pan.
- Meanwhile, mix the shrimp with salt, turmeric and ground chili powder.
- Bring to boil and cook till the mango turns soft.Add more water if needed.
- Once the shrimp is cooked, add the coconut cream and give it a mix.
- Let the coconut cream mix and heat through.Do not let it boil.
Tempering
- In a small frying pan add oil and heat.
- Once oil is hot, add the sliced shallots and let them fry till they turn goldne.
- Now add the sliced ginger, curry leaves and green chilies.
- Add tempering to the shrimp mango curry.
- Give it a mix and adjust the salt as per your taste.
Kusum Vashisht says
I’m loving it 😋