- Shrimp/Prawns (ചെമ്മീന്)-20-25 nos, medium
- Drumstick- 2-3, cut into 3" pieces
- Raw mango- 1 small or 1/2 of a big one
- Green chilly-3-4, sliced lengthwise
- Ginger -1 cm piece, finely sliced
- Garlic-1 clove, finely sliced
- Curry leaves- few
- Turmeric powder-1/2 tsp
Grated coconut-3/4 cup
Coriander powder-1 tsp
Mustard seeds-1/2 tsp
Shallots-2-3, finely sliced
Dry red chilly-1
Remove the thick skin of mango and cut into medium pieces.
Clean prawns/shrimp and keep aside.
Combine the ingredients 2-8 with 1 cup of water and cook covered. Add shrimp, salt and cook until the shrimp is ready. Meanwhile grind the ingredients listed in 1/2 cup of water to a fine paste. Simmer the flame and mix this coconut paste with shrimp-mango-drumstick mixture. Warm slowly until the raw smell of coconut is gone. Check the consistency of the curry (If it is thick add 1/2 cup of thin coconut milk). Finally for seasoning heat oil in another pan, splutter mustards, add curry leaves followed by shallots, dry red chilly and add this over the curry. Serve the curry with rice.
Adjust the amount of mango depending on its sourness
You can grind two more green chillies to make the curry more spicy