This Kerala delicacy is called chemeen mango charu. The dish comes from the Moplah Muslims of Kerala, a community descended from 7th century Arabs. Its fragrant mix of curry leaves, coconut, and fresh seafood is typical of Kerala.
- 300g large raw prawns, about 16
- 4tbsp coconut oil
- 70g grated fresh coconut
- ½ onion, finely chopped
- 1 onion finely sliced
- 1 tsp fennel seeds
- 1 ½ tsp garlic-ginger paste
- 2 green chillies, chopped
- 1 ½ tsp ground coriander
- 1 tsp chilli powder
- ½ tsp ground turmeric
- 100g green mango, sliced into thin strips and little extra to garnish
- ½ tsp salt or to taste
- 200ml coconut milk
- 1 tsp fenugreek seeds
- 1 tsp black mustard seeds
- 20 to 25 curry leaves.
- Peel and de-vein the prawns, leaving the tail attached. Rinse and pat dry.
- Heat 1 tbsp coconut oil in a pan, add the coconut, chopped onion, and fennel seeds, and sauté over a medium heat until the coconut is golden brown. Remove and grind to a smooth paste, using a blender.
- Heat 2 tbsp coconut oil in the pan. Add the sliced onion and fry until translucent. Add the green chillies with the ginger-garlic paste, and sauté for 2-3 minutes. Stir in the ground spices and half the mango strips.
- Add the prawns to the pan with the salt and cook, stirring, until they are opaque and almost cooked. Stir in the coconut paste, coconut milk and the rest of the mango. Simmer gently until the prawns are just cooked.
- Meanwhile, heat the remaining 1 tbsp coconut oil in a separate pan and sauté the mustard seeds, fenugreek seeds, and curry leaves until aromatic.
- Serve the prawn curry with aromatic spice mix on the top and fine green mango strips. Eat it with Roti or Rice.