Prawns/Chemmeen Manga Peera

Chemmeen Manga peera is very similar to meen pattichathu made with small fish like anchovies, sardine etc.This is a traditional recipe of Kerala where fish or prawns is cooked along with grated coconut . The difference in this recipe is that instead of Kudampuli or tamarind as a souring agent, raw mango is used. Mango imparts taste and flavor to the spiced coconut mixture along with the prawns,smells and tastes delicious. Chemmeen peera can be served as a side dish for rice.

Ingredients

Chemmeen/prawns- 1 lb

Raw mango- 1 medium

Grated coconut- 1 cup

Green chilly-4
Onion- 1 small

(or shallots- 5-6)

Ginger- 1 inch thick

Turmeric powder- 1/3 tsp
Fenugreek powder- a pinch

Chilly powder-1/4 tsp

Salt to taste

For tempering

Mustard seeds- 1/2 tsp

Fenugreek seeds- a few

Dry red chilly 3

Curry leaves- one spring

Two tsp of coconut oil

Wash and clean prawns and keep aside. Peel the green mango and chop into thin slices.

Using a mixer make a course paste of coconut, turmeric powder,chilly powder,fenugreek powder, shallots,ginger and green chilly.
In a pan add prawns, mango and the coconut mixture. Lightly mix the whole mixture with your hand and mix well. Cover and cook in low flame. It will shed its own water and get cooked. This will take about 4-5 minutes. Check in between and stir to avoid burning or sticking in the bottom. Make sure that it becomes dry and there is no moisture left before switching off the flame.

Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add curry leaves and dry red chilly and after a minute.Mix the cooked prawns and stir fry for after a minute before switching off the flame.

Note- if the mango is not sour enough you can add one tbs of tamarind pulp to the coconut mixture.

Try this..

Hope you will all enjoy