Mango Shrimp Curry with Coconut Milk

Prawn Curry with Raw Mango - Indian Shrimp Curry also called Chemmin Mango Curry made with Prawns or Shrimp , coconut milk and sour raw mangoes.

Course Main Course

Cuisine Indian

Keyword Prawn Curry with Raw Mango

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 282kcal

Author Chhavi

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

Mix the shrimp with salt, turmeric ,and ground chili powder.Set aside while you prep the rest.
To a pot , add ¼ cup of water along with the sliced raw mango.Bring to boil and cook till the mango turns soft.Ad
Add the marinated shrimp.Cook till the shimp curls itself into a C shape and turns opache. 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 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.

Notes

Shrimp - Prawn and shrimp are interchangeably used in Indian nomenclature. You can use either. Make sure the shrimp is peeled and deveined. I like to buy frozen, pre-cleaned shrimp to make things easier. You can make the same curry with fish, too.

Mango- Raw mango is quite easily available in Indian stores. If you can't find raw mango, semi-ripe and ripe mangoes will work here.

Curry Leaves- This is a staple in south Indian food. If you can't find fresh, use dried curry leaves. Dried curry leaves are easily available in all south Asian stores and last for years.

Chilies - If you do not like spicy food, you can omit the green chilies.

Serve hot with steamed rice , dosas or appam.

Make ahead: This curry is fabulous when made a day ahead. The shrimp soaks in all the spices. This is also a great meal-prep recipe! The shrimp will be good in the fridge (stored in air-tight containers) for 3 to 4 days.

Freezing: You could freeze the leftovers for 1-2 months.

Chicken version - To make an easy weeknight version, use boneless chicken cubes instead of shrimp. The cooking time will increase to 10-20 minutes based on how big the chunks are. Once the chicken is cooked, add the coconut cream.

Serving—This curry goes wonderfully with steamed rice, rotis, and naans. I also like to serve it with ghee rice, which comes from the coastal region in India.

Nutrition