Kerala Prawn & Green Mango Curry

Kerala Prawn and Green Mango Curry

Ingredients
For Curry
- ½ tsp Fenugreek Seeds
- 1 tsp Turmeric Powder & 1 tsp Chilly Powder
- 2 tsp Coriander Powder
- 1 pinch Asafoetida (Kaayam)
- 1 sprig Curry Leaves
- 1 medium Onion (sliced)
- 2 clove Garlic (minced)
- 1cm Ginger (minced)
- 1 Green Chilly (sliced)
- 2-3 raw Green Mangoes (Cut into pieces)
- 8-10 medium Prawns/Shrimp
- 2.5 cups thin Coconut Milk
- 1 sprig Coriander Leaves

For Tempering/Tadka
- Coconut Oil
- 1 tsp Mustard Seeds
- 1 pinch Cumin Seeds & Fennel Seeds
- 2 dry Red Chilies

Preparation
- Heat up Coconut Oil in pan, add in Fenugreek Seeds, Fry. Then add Asafoetida.
- Add Onions, Garlic, Ginger and fry until semi soft. Then add Green Chilies and stir.
- Add the Turmeric/Chilly/Coriander Powder and Curry Leaves and fry for a minute.
- Add in Coconut Milk and bring to oil.
- Then add the cut raw Green Mangoes and cook for 2-3 minutes.
- Add the Prawns and bring to a boil and cook for 3-5 minutes. Turn off heat.
- Prepare the tempering. Heat Coconut Oil in small pan and add the Mustard Seeds/Cumin and Fennel. When it starts to crackle, add Dried Chilly and Curry Leaves.
- Then add tempering to curry.
- Add Coriander Leaves to curry. Rest for 15 minutes and serve.