Shrimp and mango in coconut gravy: Kerala style recipe and it’s finger licking delicious…
I’ve had this while in Kerala and once at a friend’s place in Chicago. Being a shrimp fan, I love all kinds of shrimp dishes. This one being a Kerala-style curry, I love it even more. Raw mango slices are added to this curry, which imparts a nice sourness to this dish. Towards the end, coconut milk is added. Absolutely delicious curry.
This can be enjoyed along with rice or with idiyappam, appam, orotti etc.
- Coconut oil - 2 tbsp
- Mustard seeds- 1 tsp
- Fenugreek seeds- 1 tsp
- Large shallots, sliced- 4 (or add 10 small or pearl onions)
- Curry leaves- 10 leaves
- Ginger, chopped- 1 tsp
- Garlic, chopped- 2 cloves
- Green chilies, halved- 2
- Kashmiri red chili powder- 1 tbsp
- Turmeric powder- ¼ tsp
- Coriander powder- 1 tbsp
- Tomato, chopped- 1
- Salt- 1½ tsp
- Water- 1 cup
- Shrimp, deveined- 15 to 20
- Raw Mango, diced- 1, medium sized
- Coconut Milk, thick- 1 cup
- Place a clay pot or saucepan over medium heat.
- Add coconut oil, let turn hot.
- Add mustard seeds, let splutter.
- Add fenugreek seeds, saute for a few seconds. Do not burn the seeds.
- Add small onions or shallots, saute for 2 minutes.
- Add curry leaves, chopped ginger, garlic and green chilies. Saute till onions turn golden in color.
- Add Kashmiri chili powder, turmeric powder, coriander powder and salt. Combine well.
- Add chopped tomato, combine well.
- Add water and cook till water comes to a slight boil.
- Add shrimp and diced mango, combine well and cook covered for 15 minutes.
- Open the lid, combine well.
- Towards the end, add thick coconut milk, give it a fabulous mix.
- Let cook for 2 minutes.
- Taste and add more salt if required.
- If the gravy is thick, add some water to thin it down & cook for 2 minutes.
- Remove the pan from the heat and keep covered for some time.
- Enjoy with rice, chapati, idiyappam, appam, orotti, pathiri, puttu, etc.